Lower-Sugar Banana & Oat Flour Bread with Greek Yogurt
A reduced-sugar, higher-protein banana bread made with oat flour and Greek yogurt for moist, satisfying slices.
Best for lower-sugar, protein-rich breakfast or snack
This banana bread leans on ripe bananas and Greek yogurt for sweetness and protein while oat flour keeps the crumb tender and whole-grain. Sugar is cut way back—maple syrup adds a touch of sweetness and flavor while the yogurt and eggs boost protein and moistness. It’s an easy, repeatable loaf for breakfasts or snacks that still tastes like comfort food.
Ingredients
- 360 g ripe bananas , about 3 medium, very ripe
- 230 g oat flour , measure firmly, or process rolled oats into flour
- 30 g whole wheat pastry flour
- 170 g plain Greek yogurt , room temperature
- 2 large eggs , room temperature
- 40 g maple syrup
- 60 ml mild-flavored olive oil or avocado oil , or melted light coconut oil
- 20 g Ground flaxseed , adds binding, fiber and protein
- 7 g baking soda , about 1½ tsp
- 2 g Baking powder , about ½ tsp
- 3 g fine sea salt , about ½ tsp
- 2 g ground cinnamon , about 1 tsp
- 5 ml Vanilla extract
- 60 g walnuts , toasted if you like (optional – can be omitted)
- 15 g rolled oats , optional topping (optional – can be omitted)
Instructions
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1
Preheat the oven to 175°C (350°F). Line a 9x5-inch loaf pan with parchment leaving a 2–3 cm overhang at the long sides and lightly grease the parchment.
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2
In a large bowl, mash the ripe bananas until mostly smooth. Whisk in the eggs, Greek yogurt, maple syrup, oil and vanilla until combined.
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3
In a separate bowl, whisk together the oat flour, whole wheat pastry flour, ground flaxseed, baking soda, baking powder, salt and cinnamon so the leaveners are evenly distributed.
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4
Stir the dry ingredients into the wet mixture with a flexible spatula until just combined—do not overmix; a few streaks of flour are fine. Fold in the chopped walnuts if using.
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5
Let the batter rest 10 minutes at room temperature so the oat flour and flaxseed hydrate; this improves texture and absorbency. The batter will thicken slightly.
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6
Scrape the batter into the prepared loaf pan, smooth the top, and sprinkle with rolled oats or extra chopped walnuts if desired. Tap the pan once on the counter to release large air pockets.
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7
Bake on the center rack for 50–60 minutes, until the top is golden, the edges have pulled away slightly from the pan, and a thin skewer inserted into the center comes out with a few moist crumbs (not wet batter).
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8
Cool the loaf in the pan on a wire rack for 10–15 minutes, then use the parchment overhang to lift it out and cool completely on the rack for at least 45–60 minutes before slicing (slicing warm makes it fall apart).
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9
Store wrapped at room temperature up to 2 days or refrigerate up to 5 days; slices freeze well between sheets of parchment for up to 3 months.