Greek Yogurt Banana Oat Bread

The aroma of freshly baked banana bread wafting through your kitchen can brighten any day. This Greek Yogurt Banana Oat Bread, with its moist texture and rich flavor, takes just about an hour to prepare and bake. Made with wholesome ingredients, it provides a delightful guilt-free indulgence.

This recipe is ideal for anyone who enjoys a nutritious breakfast or snack. It’s perfect for a lazy weekend morning or as a quick week-day treat. Leftovers can be stored in the fridge for up to a week, making it easy to enjoy throughout the week.

Why You’ll Love This Recipe

• It combines the creaminess of Greek yogurt with the natural sweetness of ripe bananas.
• The quick oats add a hearty texture that makes each slice satisfying.
• It’s a versatile recipe that allows for various mix-ins, such as chocolate chips or nuts.
• Baking for just 35-40 minutes means you can enjoy this treat almost instantly.

What You’ll Need

Gather these ingredients to create your delicious banana bread:

For the Wet Ingredients

• 2 large eggs
• 1/2 cup (115 g) plain 2% Greek yogurt
• 2 medium-size, ripe bananas, mashed (200 g or 1 cup)
• 6 Tbsp (90 ml) maple syrup
• (optional) 1/4 cup (50 g) brown sugar*
• 1 tsp vanilla extract

For the Dry Ingredients

• 3/4 cup (60 g) quick oats
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 1/4 cup (150 g) white whole wheat flour

Optional Add-Ins

• 1/2 cup chocolate chips/dried fruit/nuts/etc.

*Note: You can reduce or omit the brown sugar for a healthier option.

Substitutions & Swaps

• Maple syrup can be replaced with honey.
• White whole wheat flour can be substituted with all-purpose flour.
• Use rolled oats in place of quick oats, adjusting baking time slightly.
• Add applesauce instead of sugar for extra moisture.

How to Make It

Follow these simple steps to create your Greek Yogurt Banana Oat Bread:

Preheat

Preheat your oven to 350ºF (176ºC) and lightly grease a 9 x 5 (23cm x 13cm) bread pan.

Mix Wet Ingredients

In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, maple syrup, sugar (if using), and vanilla, mixing until smooth.

Combine Dry Ingredients

Stir in the oats, baking soda, and cinnamon. Lastly, spoon in the flour and gently stir it in until just combined. If you’re adding any mix-ins, fold them in now.

Bake

Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Cool

Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

How to Store It

Fridge: Store in an airtight container for up to 1 week.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Microwave for 20-30 seconds or Toast until warm.

Tips for Best Results

• Use overripe bananas for maximum sweetness and moisture.
• Don’t overmix the batter; a few lumps are okay.
• Allow the bread to cool completely before slicing for neat portions.
• Experiment with different mix-ins to find your favorite combination.

Serving Suggestions

• Serve warm with a pat of butter or a drizzle of honey.
• Pair with a glass of milk or a cup of coffee for a great breakfast.
• Enjoy as an afternoon snack with yogurt or nut butter.