Greek Yogurt Honey Banana Bread Recipe
A moist, vegan banana bread made with plant-based Greek-style yogurt and natural sweetener, honey—fluffy, flavorful, and judgment-free indulgence in loaf form.
Ingredients
Dry:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
Wet:
- 3 overripe bananas mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey use maple syrup for fully vegan version
- 1/2 cup plant-based Greek-style yogurt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C), grease or line a loaf pan.
- In a bowl, whisk flour, baking soda, cinnamon, and salt—no stress, just stir.
- In another bowl, mash bananas until they're a sad smoothie.
- Add melted oil, honey, yogurt, and vanilla to bananas. Mix until it looks edible.
- Combine dry ingredients with the wet. Stir gently—don’t overdo it, you’re not in HIIT class.
- Pour into loaf pan. Smooth the top like you’ve got your life together.
- Bake 50–55 minutes or until a toothpick comes out clean-ish.
- Let cool in the pan 10 minutes, then move to a rack to finish.
- Slice, serve, repeat.
Notes
Nutritional Values (Per Serving)
- Calories: 275
- Total Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 6%
- Iron: 5%
- Potassium: 9%
- Vitamin B6: 7%
- Folate: 4%
Flavor Notes & Sassy Tips
- Use super ripe bananas—the kind your partner swore you’d throw away.
- Swap half the flour for oat flour for extra fiber and smugness.
- Add chopped walnuts if you want texture and pretend you're adulting.
- Want it sweeter? Drizzle extra honey over the top before serving.
- Freezes well—if it lasts long enough to make it that far.