Greek-yogurt-banana-breadI don’t know what it is, but I have been on the biggest banana kick of my life over the past two months! I didn’t even like bananas a few years ago, but now I find myself craving them for a snack, in my oatmeal, on toast with peanut butter, and this bread… oh, this bread! I got this recipe from and have made this bread at least once a week since December. It’s fabulous with my morning coffee and even though it’s not too sweet, it makes a great dessert when I’m in the mood for cake. I’ve made it with different flavor yogurts and different kinds of berries too – just divine. You’ve got to try it!

Image and recipe compliments of


  • 1 1⁄2 cup Whole Wheat Pastry Flour
  • 3 tablespoons Whole Wheat Pastry Flour
  • 1 1⁄2 teaspoon Baking Powder
  • 1⁄2 teaspoon kosher salt (optional)
  • 1⁄2 cup Brown Sugar (or 1/4 cup agave nectar)
  • 3 Large ripe bananas
  • 2 Eggs
  • 6 ounces Chobani Strawberry Banana Greek Yogurt
  • 1 cup Diced Strawberries


  • Preheat oven to 375 degrees. Start by combining flour, baking powder, and salt in a large mixing bowl.
  • In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
  • Add eggs and sugar… mix thoroughly.
  • Add greek yogurt
  • Whisk until everything is well combined and there are no lumps.
  • Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the fresh strawberries!
  • Pour batter into a greased loaf pan and distribute evenly.
  • Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.
  • Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.

Yields 12 Slices