Can I use a different brand of Greek yogurt?

Yes, you can use any brand of Greek yogurt as long as it has a similar consistency to Chobani. Full-fat or low-fat varieties work best for maintaining the moist texture.

What can I substitute for eggs in this recipe?

You can use flaxseed eggs (1 tbsp ground flaxseed + 2 ½ tbsp water per egg) or unsweetened applesauce (¼ cup per egg). Both work well as egg substitutes.

How do I make this recipe gluten-free?

Simply swap the all-purpose flour for a gluten-free baking blend. Adding a pinch of xanthan gum can help replicate the texture of regular flour.

Can I add other fruits to the batter?

Absolutely! Blueberries, diced apples, or chopped dried fruits like raisins can add extra bursts of flavor and texture.

How should I store leftover banana bread?

Wrap the loaf or slices tightly in plastic wrap or foil, and store at room temperature for 2-3 days or refrigerate for up to a week.

Is it possible to reduce the sugar content?

Yes, you can reduce the sugar by up to 25% without significantly affecting the taste. Alternatively, use natural sweeteners like honey or maple syrup.

Chobani Banana Bread Recipe: Moist, Delicious, And Easy To Make

Description

Experience a wholesome twist on the classic banana bread with this Chobani Banana Bread recipe. Infused with the creamy richness of Chobani Greek yogurt and the natural sweetness of ripe bananas, this moist and flavorful loaf is as nutritious as it is indulgent. Perfect for breakfast, snacking, or dessert, it’s a delicious way to elevate your baking game—customizable with add-ins like nuts, chocolate chips, or spices!

Ingredients

Scale

3 ripe bananas, mashed

½ cup Chobani Greek yogurt (plain or flavored)

½ cup melted butter (or coconut oil)

2 large eggs, room temperature

½ cup granulated sugar (adjust to taste)

¼ cup milk (dairy or plant-based)

1 tsp vanilla extract

1½ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

Optional: ½ tsp cinnamon, ½ cup chopped nuts, ½ cup chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mash the bananas until smooth. Stir in Chobani Greek yogurt and melted butter.
Whisk in the eggs, sugar, milk, and vanilla extract until well combined.
In a separate bowl, mix flour, baking soda, baking powder, salt, and optional cinnamon.
Gradually fold the dry ingredients into the wet mixture. Do not overmix.
Fold in any optional add-ins like chocolate chips or chopped nuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use overripe bananas for best flavor and moisture.

Swap in whole wheat flour or add flaxseed for a health boost.

Make muffins by baking in a lined muffin tin for 20–25 minutes.

For a vegan version, use plant-based yogurt, flax eggs, and non-dairy milk.

For gluten-free, use a 1:1 GF flour blend with xanthan gum.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 80g)
Calories: 200 kcal
Sugar: 16g
Sodium: 115mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg

Keywords: banana bread with Greek yogurt, moist banana bread, Chobani banana bread, healthy banana bread, easy banana bread recipe, banana loaf