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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Strawberry Greek Yogurt Banana Bread

[heart_this] · Jul 21, 2012 · 54 Comments

Greek Yogurt Strawberry Banana Bread

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

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

Strawberry Greek Yogurt Banana Bread

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

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

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 dry ingredients into the wet ingredients.
  4. Pour the mixture into a greased 9×5 inch loaf pan.
  5. Bake in a preheated 350F/180C oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
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Bread, Breakfast, Food, Quick Bread, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    July 21, 2012 at 9:53 pm

    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.

    Reply
  2. Maureen @ Orgasmic Chef says

    July 21, 2012 at 11:52 pm

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

    Reply
  3. Fleur says

    July 22, 2012 at 12:48 am

    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!

    Reply
  4. Mimi G says

    July 22, 2012 at 12:57 am

    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.

    Reply
  5. Anonymous says

    July 22, 2012 at 1:25 am

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

    Reply
  6. leoness says

    July 22, 2012 at 2:23 am

    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.

    Reply
  7. Anonymous says

    July 22, 2012 at 3:03 am

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

    Reply
  8. manu says

    July 22, 2012 at 5:10 am

    This looks delicious! I love yogurt bread

    Reply
  9. Siri says

    July 22, 2012 at 5:31 am

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

    Siri

    Reply
  10. Joanne says

    July 22, 2012 at 11:31 am

    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!

    Reply
  11. Claire Toplis says

    July 22, 2012 at 12:41 pm

    This is yummy I must try this. x

    Reply
  12. Amy in Austin says

    July 22, 2012 at 2:10 pm

    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.

    Reply
  13. Amy in Austin says

    July 22, 2012 at 2:13 pm

    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.

    Reply
  14. DJ of One Heart says

    July 22, 2012 at 3:02 pm

    Oh my! You've made my day! Thanks for making it healthy. I'll leave off the butter though ๐Ÿ™‚

    Reply
  15. Gloria says

    July 22, 2012 at 7:32 pm

    nice and lovely banana and strawberry bread Kevin!

    Reply
  16. Anonymous says

    July 22, 2012 at 10:29 pm

    Looks beautiful, and tasty!

    Reply
  17. The Pantry Drawer says

    July 23, 2012 at 5:32 am

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

    Reply
  18. plasterers bristol says

    July 23, 2012 at 11:57 am

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

    Reply
  19. Deborah Flanagan says

    July 23, 2012 at 12:07 pm

    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.

    Reply
  20. Debra says

    July 23, 2012 at 5:38 pm

    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).

    Reply
  21. Shut Up & Cook says

    July 23, 2012 at 8:04 pm

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

    Reply
  22. Andrea Zenner says

    July 24, 2012 at 1:53 am

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

    Reply
  23. Andrea Zenner says

    July 24, 2012 at 1:54 am

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

    Reply
  24. Rachael xx says

    July 24, 2012 at 4:06 pm

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

    Reply
  25. Anonymous says

    July 25, 2012 at 5:03 pm

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

    — [email protected]

    Reply
  26. Kevin says

    July 26, 2012 at 8:42 am

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

    Reply
  27. Kevin says

    July 26, 2012 at 8:48 am

    Mimi G: A half a cup will do.

    Reply
  28. Lorraine Joy Alegria-Vizcarra says

    August 4, 2012 at 9:53 pm

    The bread looks wonderful

    Reply
  29. Anonymous says

    August 14, 2012 at 3:27 pm

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

    Reply
  30. Kevin says

    August 16, 2012 at 10:23 am

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

    Reply
  31. Anonymous says

    August 20, 2012 at 6:29 pm

    Did not turn out well. ๐Ÿ™
    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!

    Reply
  32. Kevin says

    August 24, 2012 at 6:09 pm

    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.

    Reply
  33. Anonymous says

    February 22, 2013 at 5:42 pm

    This was absolutely delicious! Made it this morning and can't stop eating it ๐Ÿ™‚

    Reply
  34. Anonymous says

    March 25, 2013 at 10:05 am

    Mine did not work so well… ๐Ÿ™ 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

    Reply
  35. Anonymous says

    March 26, 2013 at 1:47 pm

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

    Reply
  36. Pauline says

    March 27, 2013 at 6:00 am

    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.

    Reply
  37. Kevin says

    March 27, 2013 at 4:01 pm

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

    Reply
  38. Carretera abierta says

    May 3, 2013 at 5:51 am

    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..

    Reply
  39. Angie T. says

    May 10, 2013 at 12:22 am

    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.

    Reply
  40. La Cucina Imperfetta di Giuliana says

    May 10, 2013 at 6:04 pm

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

    Reply
  41. Misan Bel says

    May 12, 2013 at 11:02 am

    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!!

    Reply
  42. Ashton And Southville says

    August 13, 2013 at 11:57 am

    another recipe for the wife to try out ๐Ÿ™‚

    You will be keeping her very busy this week ๐Ÿ™‚

    Thanks though ๐Ÿ™‚

    Reply
  43. Anonymous says

    September 17, 2013 at 6:11 am

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

    Reply
  44. kevin says

    September 25, 2013 at 2:18 pm

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

    Reply
  45. Anonymous says

    October 1, 2013 at 2:40 pm

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

    Reply
  46. kevin says

    October 2, 2013 at 1:56 pm

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

    Reply
  47. Anonymous says

    November 5, 2013 at 10:50 pm

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

    Reply
  48. Anonymous says

    September 29, 2014 at 11:04 pm

    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.

    Reply
  49. kevin says

    October 4, 2014 at 2:18 pm

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

    Reply
  50. kph says

    March 29, 2015 at 1:40 pm

    Kevin,
    How long should I cook the bread if I use a smaller pan ( 2 loaves )? Thanks!

    Reply
  51. kevin says

    March 29, 2015 at 2:00 pm

    kph: I would start testing with the toothpick test when they look nice and golden brown on top, probably around 35-40 minutes.

    Reply
  52. Sonja Mohr-Denison says

    April 16, 2017 at 1:09 pm

    Kevin, made your healthier, modified version with 1/2 white and 1/2 whole wheat flour and it was SO moist and delicious! I was pleasantly surprised! Your recipes are all delicious! Glad I stumbled upon your site! ๐Ÿ™‚

    Reply
  53. Liette says

    January 6, 2022 at 3:58 pm

    Kevin, would really like to try this recipe but wondering if I could use frozen strawberries instead and would the quantity be the same?
    Tks for all your awesome recipes Kevin.

    Reply
    • kevin says

      January 10, 2022 at 10:12 am

      Yes, you can use frozen strawberries! Add them to the recipe frozen. After baking they will have about the same texture as the fresh strawberries. Enjoy!

      Reply

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