Banana Nut Yogurt Bread

I had some very ripe bananas and decided to make a banana bread.  I took a recipe that I have used in the past and changed a few ingredients.  I added brown sugar along with the sugar in the raw, and instead of milk I used a container of Chobani Greek blueberry yogurt I had on hand.  Blueberries and bananas go well together so I took a chance.  The result was one of the best banana breads I have ever eaten.  It is moist and delicious, with just the right balance of banana and blueberry.  Give it a try, I’m sure you will like it too. 


2 – cups sifted all purpose flour
1 – tsp. baking soda
5.3 – oz. Chobani Greek Blueberry Yogurt
3/4 – cup sugar in the raw (or granulated sugar)
1/2 – cup light brown sugar
1/2 – cup butter (unsalted)
2 – eggs
1/2 – tsp. salt
3-4 – very ripe bananas
2 – tsp. pure vanilla extract
3/4 – cup chopped walnuts (optional)


Cream butter and sugar (butter should be at room temperature). Add eggs and mix about one minute until completely incorporated. Combine the flour, salt, and baking soda and add to the egg mixture in three batches, alternating with the yogurt. Mix until all the flour is completely incorporated.

Add the vanilla. Smash the bananas with a spatula or potato masher and add them to the batter and mix well. Fold in the chopped nuts and pour into a greased bread pan.

Bake at 350°   for 1 hr. – 20 min.  or until a knife inserted in the middle comes out clean.  Check at one hour.  If the top is very brown, loosely cover with aluminum foil so it doesn’t burn while it finishes baking.


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