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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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 275
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F (175°C), grease or line a loaf pan.
  2. In a bowl, whisk flour, baking soda, cinnamon, and salt—no stress, just stir.
  3. In another bowl, mash bananas until they're a sad smoothie.
  4. Add melted oil, honey, yogurt, and vanilla to bananas. Mix until it looks edible.
  5. Combine dry ingredients with the wet. Stir gently—don’t overdo it, you’re not in HIIT class.
  6. Pour into loaf pan. Smooth the top like you’ve got your life together.
  7. Bake 50–55 minutes or until a toothpick comes out clean-ish.
  8. Let cool in the pan 10 minutes, then move to a rack to finish.
  9. 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.