Pumpkin Greek Yogurt Banana Bread

Greek Yogurt Pumpkin Banana Bread

With Halloween coming up I have been thinking about pumpkins a lot more and when I was wondering what to do for breakfasts this week, a pumpkin bread seemed like a great way to go! Although I already have a recipe for a pumpkin bread that I really like I wanted to try to incorporate some of the ideas from the recently successful strawberry Greek yogurt banana bread into it. The Greek yogurt banana bread uses bananas and Greek yogurt to completely replace the oil or butter in an attempt to make it a little healthier while leaving the bread nice and light, fluffy and most importantly, moist. For my pumpkin Greek yogurt banana bread I pretty much took the Greek yogurt banana bread recipe and added pumpkin spices and pumpkin puree while removing some of the bananas to keep the moisture level consistent. In addition I replaced some of the all-purpose flour with whole wheat flour and since pecan go so well with pumpkin I added some of those as well. The pumpkin Greek yogurt banana bread turned out amazingly well, having one of the best textures that I have ever had in a quick bread! I am looking forward to breakfasts this week especially on Halloween!

Even after spending the time making a healthier pumpkin bread recipe I could not resist topping it with a vanilla bourbon caramel sauce!

Greek Yogurt Pumpkin Banana Bread
I like to wrap my leftover quick bread in aluminum foil and store it in fridge. When I want another slice I simply pull one out and put it in the microwave for 10-20 seconds to warm it up and it is almost just like the day that it was made.

Greek Yogurt Pumpkin Banana Bread
This pumpkin Greek yogurt banana bread with vanilla bourbon caramel sauce makes for such an amzing breakfast!

Greek Yogurt Pumpkin Banana Bread

Pumpkin Greek Yogurt Banana Bread

A moist, light and fluffy pumpkin banana bread with Greek yogurt that is perfect for cool fall days and pretty healthy as well.


Servings: makes 1 loaf

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hours 10 minutes

Printable Recipe
Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 3/4 cup brown sugar
  • 1 cup pumpkin puree (homemade or store bought)
  • 2 large over-ripe bananas
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1 cup pecans, toasted and coarsely chopped (optional)
Directions
  1. Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.
  2. Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl.
  3. Mix the dry ingredients into the wet ingredients followed by the pecans.
  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.

Similar Recipes:
Strawberry Greek Yogurt Banana Bread
Pumpkin Caramel Cheesecake Turtle Bread
Pumpkin Bread with Dried Cranberries, Toasted Pecans and White Chocolate Chips
Banana Bread
Chocolate Chip Zucchini Greek Yogurt Banana Bread

38 comments:

Migle said...

Oh, wow! That's just something that I really want now! I already imagine all these amazing flavors dancing together in my mouth! :)

Rosa's Yummy Yums said...

A wonderful cake! Moist and delicious.

Cheers,

Rosa

Joanne said...

Well the whole point of making it healthier is so you CAN smother it in something decadent! Gorgeous loaf.

Azzi said...

This is what I love to visit on your blog consistently. Always would be something new to prepare. Thanks

Assorted cheese

trishthedish said...

This sounds awesome! I want to make this today, however right now I do not have any bananas. Do you think I could make it without the banana?

Thanks! Keep up the good work!

Kristin Lundberg Frane said...

Can't wait to give this a try today. I enjoy your blog. Thanks much, Kristin

Nancy Long said...

question - the link for the vanilla bourbon caramel sauce doesn't include the bourbon - how much did you use? Thanks - really want to make this soon. Have a couple of sugar pumpkins I getting ready to roast for puree.

Anonymous said...

It looks deliciuos! I will try to make it! Best Paola www.passionandcooking.wordpress.com

Kevin said...

trishthedish: You could probably replace the bananas with about a cup of apple sauce.

Kevin said...

Nancy Long: Add a tablespoon (or more) at the end after mixing in the butter. Enjoy!

Fashionablefoods said...

This one is so yummy...:)

Trishthedish said...

Thanks Kevin! I will let you know how it goes!

Nancy Long said...

Thank you Kevin - will be making it very soon. Just made an Apple Streusel Pie today and added a little bourbon and apple cider to it.

Sarah@strawberryplum said...

This couldn't have come at a better time! I have a can off pumpkin puree in the cupboard that I'm itching to turn into something yummy and this looks just right. Thanks:)

Kristi Stephens said...

Yummy! I wonder how a small addition of chocolate chips would go...

Catering Calgary said...

I am going to make this banana bread and I am going to DROWN it in whipped cream.

Kevin said...

Kristi Stephens: Chocolate chips or even white chocolate chips would be a wonderful addition!

verena said...

I had one overripe banana, and a can of pumpkin that wasn't doing a lot on the shelf, so I made this bread this afternoon. Since I only had one banana, I added an extra 1/2 cup of pumpkin. The texture is very nice, and the flavor quite good. I think I lost a bit of sweetness due to having only one banana, so I drizzled a bit of honey over the slice. That made it perfect.

Anonymous said...

Do I need to add a bourbon carmel sauce or ok without it . My concern is you have not added any sugar to recipe. Thanks Joyce

Terry C said...

I made this last night and it turned out really well! It makes a large, beautiful loaf, just as you show. I want to try the applesauce variation, too. I did reduce the amount of cloves to 1/4 tsp., but that is just a personal preference. Very nicely spiced loaf. Thanks for a new recipe I will be making again.

Rachel said...

So good. The bread alone is not super sweet which I love. I also appreciate the lower calories. Will be making the leftover slices into French Toast this weekend.

Noelle Corris said...

I just made this and it did not turn out for some reason. I kept adding time until the top started to over brown, because the middle to bottom was still wet. The only changes I made were to use only all purpose flour (no whole wheat) and I added a small amount of chocolate chips.

Kevin said...

Noelle Corris: I am sorry that it did not work out for you. The last time that I made it I noted that it actually too less than the 60 minutes. Did you use homemade pumpkin puree or canned? The all purpose flour vs whole wheat and chocolate chips should not have made much of a difference in the baking time. One trick for quick breads that are taking too long and browning on the top it to cover them with foil to stop them from burning.

Daniel Louden said...

Thanks sincerely for this wonderful recipe... Like Noelle, my bread, too, began to burn on top as the bottom just started to finish -- there was a bit too much batter -- I thought that it was botched... but after it cooled and sat for a day, it was moist and flavorful and had such soft pleasing texture. I didn't make the caramel sauce, but I've been reheating it by the slice and topping it with pats of butter and drizzling with honey. It's full of Fall comfort. Best regards... D.

Leah said...

Made a half-batch of this (low on kabocha puree; tiny Japanese oven) with walnuts and it turned out great. Really enjoying the healthier bread recipes you've been posting!

Stephanie N. said...

Is it necessary to use the wheat flour? Will using all purpose flour only change the way it turns out?

Kevin said...

Stephanie N. : You can easily replace the whole wheat flour with the same amount of all-purpose flour. Enjoy!

Laura D. said...

Kevin, I have made this multiple times and it comes out perfectly! It is a beautiful loaf. Could it be that those having difficulty are overmixing the batter? I find that mixing only until everything is well blended, with a spoon, then let the batter rest while the oven is preheating. It's light and fluffy when I pour it into the baking dish. This is my favorite quick bread recipe. Thank you!!

Kevin said...

Laura D.: I am glad that you enjoyed it! Great point about over mixing, that can cause problems with quick breads like this.

Special K said...

Best Quickbread I've ever made!

Nala said...

Oooh - this sounds delicious. I've been on the lookout for a nice pumpkin baked goods recipe. And this fits bill - can't wait to make it!

Corrie said...

Very tasty loaf, Kevin. I doubled the recipe because I was certain we'd want more than one loaf and I was right. We rent and our range doesn't always produce consistent temperatures and I had problems with the tops browning too much while the loaves were moist inside, so covering them w/ foil helped a lot. A friend has already asked for the recipe and I'm sure she'll sign-up to receive your yummy recipes. Thanks ever so much.

Nala said...

Just Made it - this stuff is Ah-Mazing!!!

Lisa Tassone said...

Could you use non-fat milk instead of greek yogurt?

Kevin Lynch said...

Lisa Tassone: Sour cream would be a better substitute than milk here.

Anonymous said...

Do you use full-fat Greek yogurt? Is nonfat acceptable to use in this recipe?

Kevin Lynch said...

Anonymous: Nonfat works!

Vivian said...

I made this and it was so delicious!

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