Recipe | Blueberry Greek Yogurt Banana Oat Bread

Edited with Phonto.

What do you do when you have a few bananas that have been sitting in your kitchen for a week and are turning brown? You make banana bread!

Truth be told, I have never made banana bread in my life (mostly because both J and I are not big banana fans and didn’t use to have bananas in the house ever), but since I started eating bananas as part of my pre/post-workout fuel, we have had bananas in our kitchen and we don’t always get around to eating them all before they go overripe.

But, this means that I’ve come to the resolution that if that happens, it’s time to bake! We try really hard not to throw out any food and I am proud to say that we really waste very, very little (compared to the national average of 25% of all purchased food that is being thrown out. That comes out to about 20+ pounds per person per month! WHAT?! That is crazy.).

So, the banana bread is a win-win situation. No food waste + delicious healthy treats on a weekend morning =  problem solved.


This was super-easy and fairly quick to make. It’s extra yummy with your first cup of fresh hot, steaming coffee. Just sayin’.

The recipe was adapted from this recipe. Instead of using apple sauce, I decided to use up some greek yogurt that I also had sitting in my fridge.

Blueberry Greek Yogurt Banana Oat Bread
Recipe Type: Brunch
Author: San
Prep time:
Cook time:
Total time:
Serves: 10 slices
  • 1 cup oats
  • 1 1/2 cups <g class=”gr_ gr_59 gr-alert gr_spell ContextualSpelling ins-del multiReplace” id=”59″ data-gr-id=”59″>all purpose</g> flour
  • ⅔ cups brown sugar
  • 2 tsp baking soda
  • ½ tsp sea salt
  • 2 eggs
  • 1 cup greek yogurt
  • 2 overripe bananas
  • 1 cup of frozen blueberries
  • Topping:
  • ¼ cup oats
  • ¼ cup brown sugar
  1. Preheat oven to 350 degrees.
  2. Spray loaf pan with cooking spray, set aside.
  3. In a medium bowl, combine oats, flours, sugar, baking soda, and salt.
  4. In a separate bowl; combine eggs, greek yogurt, and bananas; mix well (I used a <g class=”gr_ gr_60 gr-alert gr_spell ContextualSpelling ins-del multiReplace” id=”60″ data-gr-id=”60″>handmixer</g>).
  5. Toss blueberries with 2 Tbsp reserved flour to lightly coat.
  6. Combine the dry and wet ingredients and mix just until combined.
  7. Add blueberries and gently fold them into the batter.
  8. Pour into prepared pan.
  9. Combine toppings and sprinkle on top of batter.
  10. Bake 50-60 minutes. Check with <g class=”gr_ gr_66 gr-alert gr_gramm Grammar only-ins doubleReplace replaceWithoutSep” id=”66″ data-gr-id=”66″>toothpick</g> until it comes out clean.
  11. Let it cool on a cooling rack.
Serving size: 1 slice (calculated for 10 slices/loaf) Calories: ca. 220


  1. That looks delicious! I’ll have to try it. I tend to do the same, but just make plain banana bread (which I actually do really like with a cup of coffee). I didn’t used to like bananas, but I started taking them to work as a mid-morning snack to hold me over to lunch and now I can’t live without it.

    Also, if you have left over bananas and make smoothies from time to time, you can peel the bananas, put them in a ziplock bag and freeze them until you use them for your smoothie (or when you want to bake them).

  2. I am SO making this! I even have some ripe bananas that I just stuck in the freezer to make banana bread! Yay!!!

  3. Will for sure try that! Thanks for sharing!

  4. Yum! That looks delicious! Banana bread is one of the few things I make as it turns out great using GF flour since it’s such a dense bread. I will have to try this recipe! That is sad that we have so much food waste! I am definitely WAY below that as it’s very rare for me to throw something out!

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