Recipe – Basic Banana {Yogurt} Bread

Did you know it was Star Wars day today? I didn’t know either but I thought I’d share this themed and fun cupcakes that I made last week for my friend Kathy son’s birthday party. They were really fun to make.


Weekend fun has started already. After work today, Chris and I, along with our friends checked out the OC Taste Fest. I was so excited to be invited to attend the event as part of the press. If you are local, the OC Taste Fest is going on all day Saturday, as part of the OC Marathon weekend.


I’ll do a full recap soon but some of my favorite tastings were the local and homemade “cookie dough” ice cream and Blueberry + Pomegranate “all fruit” smoothie.

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One of the bakeries who had a booth for the tasting had this beautiful, beach themed cake. This would be a perfect destination wedding cake.


Now it’s time to make some bread for some weekend baking session.

Yogurt Banana Bread anyone?


The folks at Chobani sent me their NEW 32oz greek yogurt containers. Since I love greek yogurt for snacking and baking, I like that they come in bigger sizes now. Each tub also has a recipe printed on the back for your baking pleasure.


This banana bread recipe is really easy. It uses greek yogurt and flaxseed meal, two foods that I find eating a lot lately.

So here you go….

Step #1


Step #2


Step #3


Perfect golden outside crust on the outside with tender and moist banana goodness inside. This is my go-to banana bread recipe now.



Basic Banana Bread

(recipe adapted from Cooking Light)

  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain greek yogurt (vanilla is good too)
  • 5 tablespoons butter, melted
  • 2 large eggs (at room temperature)
  • 1 cup packed brown sugar
  • 1 1/2 cups all purpose flour (6.75 ounces)
  • 1/4 cup flaxseed meal
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • cooking spray


1.)  Preheat oven to 350

2.) Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add brown sugar; beat until combined.

3.)  Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients. Add flour mixture to banana mixture; beat just until blended. Pour batter into a  9 x 5-inch loaf pan coated with cooking spray. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

What I love about this recipe?

– It doesn’t use a lot of oil or butter. It still has a moist texture.

Now cuddle up with a good book, a big hot cup of tea and this banana bread for some afternoon relaxation 🙂


Other bread recipe that you might enjoy:

Persimmon and Toasted Walnut Bread

  Coconut Pineapple Banana Bread



  1. Those cupcakes are perfect!! And baking with chobani rocks. Enjoy the rest of the weekend!

  2. I haven’t made banana bread in ages, and your post has me craving it!

  3. totally pinning this banana recipe! i hope u don’t mind. 🙂 been looking for a healthier version than the one i normally make. this is perfect!

  4. ahhh it’s so hard reading your blog during my sugar free challenge cause you always have amazing sweets! haha 🙂
    I love banana bread! Looks like you tried a great recipe!

  5. I love how you use yogurt in your banana bread. What a great addition! 😀

  6. Margie says:

    Delicious!!! I did not have brown sugar, so I used white only. I used about 3/4 cup or a bit less. I also used a little less white flour and more flax meal. I also did not measure the banana but used three large ones somewhat chunky…Yummmmmmmmmmmmmm

    • Hi Margie,

      I’m glad you tried the bread and found it yummy. This is still my go to banana bread recipe, my niece can’t get enough of it.

      I am actually will be baking this bread again once I can find the new Chobani Banana greek yogurt flavor….hmmm, that will take the banana flavor over the top 🙂

  7. Great recipe! I make something like this all the time, and it is delicious. Thank you! 🙂

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