Greek Yogurt Pumpkin Banana Bread
As the leaves begin to change and the air turns crisp, there’s nothing quite like the cozy aroma of freshly baked bread wafting through your kitchen. Today, I’m excited to share a recipe that combines two fall favorites: pumpkin and banana. With the addition of Greek yogurt, this pumpkin banana bread is not only delicious but also so moist and soft! It truly gives you the best of both worlds and is perfect for breakfast a snack, or even dessert!
By using Greek yogurt, you’re adding creaminess and tanginess while keeping the bread lower in fat and higher in protein. It’s a win-win for your taste buds and your health! This recipe is incredibly adaptable. Feel free to add in your favorite nuts, chocolate chips, or even a swirl of nut butter for extra flavor.
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What You Will Need
For The Bread:
- 1/2 cup Greek yogurt (plain, organic, nonfat)
- 1/2 cup pumpkin purée (organic)
- 3 bananas (medium, organic, ripe and mashed)
- 2 eggs (large organic)
- 1 tsp vanilla extract
- 1 3/4 cup flour (organic oat or all purpose (gluten free ap works too))
- 3/4 cup monk fruit
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- Chocolate chips, nuts, etc. (optional)
For the Streusel Topping:
- 1/4 cup flour
- 1/8 cup monk fruit
- 1/2 tsp pumpkin pie spice
- 1 tbsp grass-fed butter
How To Make It
- Preheat oven to 325°F and line a 9x5 inch standard sized loaf pan with parchment paper.
- In a small mixing bowl, make the streusel topping by mashing together all of the ingredients with a fork. Set aside in the fridge.
- In a medium bowl, mix together the mashed banana, Greek yogurt, pumpkin puree, eggs, and vanilla extract until smooth.
- Add in the flour, monk fruit, salt, pumpkin pie spice, and cinnamon. Mix until just combined. Don’t over mix!
- Pour into loaf pan. Top the loaf off with the streusel topping.
- Bake for 60 minutes, or until a toothpick comes out clean. Allow to cool for at least 30 minutes before slicing. Store in the refrigerator for up to 6 days for ultimate freshness.
How To Store
Store your Banana Bread Store in the refrigerator for up to 6 days for ultimate freshness, or in a cool, dry place for up to 4 days. You can freeze it for up to 3 months as well.
Do You Eat Banana Bread Warm or Cold?
These are honestly amazing both ways. Personally, I like to warm them up a little in the microwave, but they are great both ways!
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This Greek yogurt pumpkin banana bread is a perfect way to embrace the flavors of fall while nourishing your body with wholesome ingredients. Whether you enjoy it with a warm cup of coffee in the morning or as a sweet afternoon treat, this bread is sure to become a favorite in your home. Happy baking, and enjoy every delicious bite!
As the leaves begin to change and the air turns crisp, there’s nothing quite like the cozy aroma of freshly baked bread wafting through your kitchen. Today, I’m excited to share a recipe that combines two fall favorites: pumpkin and banana. With the addition of Greek yogurt, this pumpkin banana bread is not only delicious but also so moist and soft! It truly gives you the best of both worlds and is perfect for breakfast a snack, or even dessert!
- 1/2 cup Greek yogurt (plain, nonfat)
- 1/2 cup pumpkin puree (organic)
- 3 bananas (medium, ripe and mashed)
- 2 eggs (large organic)
- 1 tsp vanilla extract
- 1 3/4 cup flour (organic oat or all purpose)
- 3/4 cup monk fruit (or zero calorie sugar substitute of choice)
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- chocolate chips (or nuts, nut butter, etc., optional to mix into the batter)
- 1/4 cup flour (organic all-purpose or oat work best. You can also use gluten free all-purpose flour)
- 1/8 cup monk fruit (or sweetener of choice)
- 1/2 tsp pumpkin pie spice
- 1 tbsp butter (grass-fed - I like Kerrygold)
- Preheat oven to 325°F and line a 9x5 inch standard sized loaf pan with parchment paper.
- In a small mixing bowl, make the streusel topping by mashing together all of the ingredients with a fork. Set aside in the fridge.
- In a medium bowl, mix together the mashed banana, Greek yogurt, pumpkin puree, eggs, and vanilla extract until smooth.
- Add in the flour, monk fruit, salt, pumpkin pie spice, and cinnamon. Mix until just combined. Don’t over mix!
- Pour into loaf pan. Top the loaf off with the streusel topping.
- Bake for 60 minutes, or until a toothpick comes out clean. Allow to cool for at least 30 minutes before slicing. Store in the refrigerator for up to 6 days for ultimate freshness.
Servings 12
- Amount Per Serving
- Calories 131kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.9g5%
- Cholesterol 38.8mg13%
- Sodium 120.4mg6%
- Total Carbohydrate 23.7g8%
- Dietary Fiber 1.8g8%
- Sugars 5.1g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.