Strawberry Greek Yogurt Banana Bread

Greek Yogurt Strawberry Banana Bread

During the summer I tend to make a lot of quick breads and that is because there are so many fruits and vegetables that are available that make really good quick breads. One of my favourite summer quick breads has to be the strawberry sour cream bread which I tend to make pretty much every year! This year I was thinking that I might try lightening the recipe up a bit and the first step was to use some Greek yogurt, which is now everywhere in the grocery stores, instead of the sour cream. Next up was to try to reduce or eliminate the butter or oil and that was done by adding three over ripe bananas in addition to the yogurt to keep things nice and moist. Another great way to make quick breads a bit healthier is to use some whole wheat flour in place of regular flour and I normally replace about half of the flour with the whole wheat flour. In the end this Greek yogurt strawberry bread turned out just as good as the original sour cream version and even with the changes it was nice and moist and stayed that way for a few days before it was all gone. What a great way to enjoy a few summer breakfasts!

Greek Yogurt Strawberry Banana Bread
It goes great with melted butter for breakfast!

Greek Yogurt Strawberry Banana Bread

Strawberry Greek Yogurt Banana Bread

A moist, light and fluffy strawberry banana bread with Greek yogurt.


Servings: makes 1 loaf

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Printable Recipe
Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 3 large over-ripe bananas (mashed)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt
  • 1 cup strawberries, sliced
Directions
  1. Mix the flour, baking powder, baking soda and salt in a large bowl.
  2. Mix brown sugar, bananas, eggs, vanilla extract, yogurt and strawberries in another large bowl.
  3. Mix the dryy ingredients into the wet ingredients.
  4. Pour the mixture into a greased 9x5 inch loaf pan.
  5. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.

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49 comments:

shittyphotosokfood said...

This sounds great! I love using yogurt in my baking. I've tried a beet cake with Greek yogurt before and it was moist but not too decadent. Perfect.

Maureen @ Orgasmic Chef said...

Love cooking with yoghurt and I love strawberries so this bread would be perfect for me! It looks delicious.

Fleur said...

Just took this out of the oven and it's amazing. Cut it up hot, put some butter on it... perfect for a rainy Winter morning!

Mimi G said...

This looks great!!! One question...how much butter or oil would be needed to replace the bananas? My husband doesn't like bananas, and some of the family have an allergy. I really appreciate any help you can give. Thank you.

Anonymous said...

Can't wait to try it! xxoo's for making it light!

leoness said...

Yummy! Love Banana breads and have been baking with Greek or Balkan yoghurt too. I would love to try this recipe minus the butter as suggested.

Megg said...

Such an awesome idea! It's been too hot in Chicago to even think about baking, but hopefully soon I can make this! Thanks!

manu said...

This looks delicious! I love yogurt bread

Siri said...

I absolutely love cakes with are butter-free or oil-free. bookmarked this recipe. looks yum!

Siri

Joanne said...

I don't think I"ve made ANY quickbreads this summer because I've been gobbling up all my fruit before I can do anything with it. This sounds delicious though and I love how you healthified it!

Claire Toplis said...

This is yummy I must try this. x

Amy in Austin said...

Just made this cake for breakfast this morning and it was delicious!! Very easy to put together, not too sweet, and the combo of fruit and Greek yogurt made for a very moist cake.

Amy in Austin said...

Made this cake for breakfast this morning and it was delicious!! It was quick to put together, not too sweet, and the combo of fruit and Greek yogurt made for a really moist cake.

DJ of One Heart said...

Oh my! You've made my day! Thanks for making it healthy. I'll leave off the butter though :-)

Gloria said...

nice and lovely banana and strawberry bread Kevin!

myfancypantry.com said...

Looks beautiful, and tasty!

The Pantry Drawer said...

as if it needed the butter, but omgoodness I'm not complaining. That looks delicious!

plasterers bristol said...

Wow! this does sound delightful, some great recipes on this blog love it.

Deborah Flanagan said...

HI Kevin, your original sour cream version is one of my all-time favorites. Hubby loves it for breakfast. I'm looking forward to trying your new, lighter version.

Debra said...

Did you use full fat yogurt or a reduced fat kind? I made this yesterday with full fat yogurt and it was great, but the reduced fat seems to be easier to find and is about $1 cheaper (not a big deal, but every little bit helps).

Shut Up & Cook said...

I have got loads of Greek yogurt in my fridge right now, so this would be perfect to incorporate into my weekend baking...thanks!

Andrea Zenner said...

I made this today. Delicious! I didn't have Greek yogurt so I strained regular yogurt and used that. Worked great!

Andrea Zenner said...

I made this today. Delicious! I didn't have Greek yogurt in tha house so I strained regular yogurt. Worked just fine!

Rachael xx said...

This looks so yummy and kind of healthy too, I might try this, it would make a change from all the chocolate and butter :)!

Jared Smith said...

I bet people would go crazy for your recipes on tiptap.com, shoot me a message to get a private invite!

-- jrosen@tiptap.com

Kevin said...

Debra: I used a reduced fat yogurt but a full fat one would also work.

Kevin said...

Mimi G: A half a cup will do.

Lorraine Joy Alegria-Vizcarra said...

The bread looks wonderful

Anonymous said...

Is it better to use a mixer or just mix the ingredients by hand?

Kevin said...

Anonymous: In general you do not want to over mix quick breads like this so I always do it by hand.

Anonymous said...

Did not turn out well. :-(
Tasted good, but way too moist. The first time I followed your instructions exactly. Second time used less bananas. Still the dough did not look like dough, just cooked bananas. Any advice? I really want to get this right. Thanks!

Kevin said...

Anonymous| The baking time for quick breads can vary a bit so the best way to tell when it is ready to come out of the oven is the toothpick test. If the toothpick does not come out clean when pushed into the center, let it bake some more. If the top is looking a little dark, you can cover it with foil.

Anonymous said...

This was absolutely delicious! Made it this morning and can't stop eating it :)

Anonymous said...

Mine did not work so well... :( was to moist like above - to much banana I think.... is it possible the baking soda/powder are not any good... it did not rise and was heavy and flat... will try again though

Anonymous said...

What would you supplement flour with in a gluten-free version?

Pauline said...

Mmm, looks so creamy, dense, and yummy. Reminds me of Vietnamese banana cake (do you know it? Banh chuoi nuong?) but with strawberries inside! Thanks for the share. I will look into making this, but maybe subbing in regular plain yogurt and sour cream for the greek yogurt. I always use white whole wheat flour nowadays. What I really like to use, if I can get my hand on a sale bag, is whole wheat pastry flour.

Kevin said...

Anonymous: Rice flour should work as a gluten free alternative to the flour in this recipe!

Carretera abierta said...

Mine did not turned out...I used an electric mixer, used 4 smaller bananas, and sour cream instead, and it was an awful mess, cooked for 1.5 hours and it was totally raw inside, even cut in half from the top and cooked it longer and it was still raw. I have made many banana breads before but this was a total fiasco....still do not know what could have gone so wrong..

Angie T. said...

Found this on Pinterest and HAD to make it. I used just 2 large bananas (instead of 3), macerated the strawberries in a bit of sugar overnight and used a KitchenAid stand mixer with the dough hook attachment. Otherwise, I followed the recipe exactly. It turned out perfectly moist and tasty! Thanks for the recipe!

Oh, and don't forget to take it out of the pan to let it cool otherwise the bottom will got soggy.

La Cucina Imperfetta di Giuliana said...

Che meraviglia questo plumcake! Complimenti anche per il blog รจ davvero molto, molto bello!!!!

Misan Bel said...

I Absolutely love your recipes Kevin! I tried my best and though it didn't turn out like yours in the pictures, but it tastes sooooo good!!

Ashton And Southville said...

another recipe for the wife to try out :-)

You will be keeping her very busy this week :-)

Thanks though :-)

Anonymous said...

in the recipe it dose say flour which one will i use,plain flour or sef raisng flour

Kevin Lynch said...

Anonymous: That is all-purpose flour; I have clarified the recipe.

Anonymous said...

Hi. Can I sub the plain flour with oat flour?

Kevin Lynch said...

Anonymous: I have not tried that but the oat flour should work.

Anonymous said...

Do you think nuts would work in this? Pecans? walnuts?

Anonymous said...

Made this but unfortunately turned out way too moist and overcooked on the top. Put back in the oven but still did not turn out bread/ cake like. Next time will use a little less banana.

Kevin Lynch said...

Anonymous: If the bread looks like it is getting too dark on the top before the centre is done, cover it in foil.

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