Banana Bread Applesauce Yogurt

Banana bread with applesauce and yogurt transforms the classic comfort food into a protein-packed powerhouse that actually tastes better than the original. I discovered this game-changing combination during my own quest to sneak more protein into my family’s favorite treats without sacrificing that nostalgic banana bread flavor we all crave.

Last month, I was staring at a counter full of overripe bananas and my usual butter-heavy banana bread recipe when inspiration struck. What if I could create something that satisfied my teenagers’ sweet tooth while delivering serious nutritional benefits? After countless kitchen experiments, this recipe became our family’s new obsession. The Greek yogurt adds incredible moisture and a subtle tang that enhances the banana flavor, while applesauce keeps everything tender without the heavy oils. My son actually asked for seconds before realizing it was “healthy” – that’s when I knew I’d cracked the code. The best part? Each slice delivers impressive protein content that keeps everyone satisfied longer than traditional banana bread. You’re going to love this one!

Ingredients for Banana Bread with Applesauce and Yogurt

I always use full-fat Greek yogurt in this recipe because it provides the richest texture and highest protein content. My go-to brand is Fage, but any quality Greek yogurt works beautifully here.

• 1 cup plain full-fat Greek yogurt (I recommend room temperature for best mixing)
• 1/2 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce (my preference is organic, no sugar added)
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose gluten-free flour (I usually use Bob’s Red Mill 1-to-1)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 small overripe bananas, mashed (pro tip: the more brown spots, the better the flavor)

Step-by-Step Instructions

In my experience, the dual-temperature baking method is crucial for achieving that perfect crunchy exterior and moist interior texture.

Step 1: Preheat your oven to 400°F and generously spray a 9×5 inch loaf pan with nonstick cooking spray. This high initial temperature creates the perfect crust.

Step 2: In a large mixing bowl, whisk together the Greek yogurt, both sugars, applesauce, eggs, and vanilla extract until completely smooth and well combined.

Step 3: In a separate medium bowl, combine the gluten-free flour, baking soda, and salt. Whisk thoroughly to prevent any lumps.

Step 4: Gently fold the dry ingredients into the wet ingredients, stirring just until the flour disappears. Overmixing creates tough, dense bread.

Step 5: Add the mashed bananas and fold in with minimal strokes. The batter should look slightly lumpy – this is perfect.

Step 6: Pour batter into prepared pan and bake for 10 minutes at 400°F, then reduce temperature to 350°F and continue baking for 45-50 minutes until a toothpick inserted in center comes out clean.

What to Serve with Banana Bread with Applesauce and Yogurt

This protein-rich banana bread pairs beautifully with complementary textures and flavors that enhance its natural sweetness and nutritional profile.

Greek Yogurt with Berries: The extra protein boost creates a complete breakfast while fresh berries add bright acidity that balances the bread’s sweetness.

High Protein Chia Pudding: Layer sliced banana bread with mango raspberry chia pudding for an indulgent breakfast parfait that delivers over 30g of protein.

Cottage Cheese Spread: Whipped cottage cheese with honey creates an incredibly satisfying combination that adds even more protein to your morning fuel.

Protein Overnight Oats: Cube this banana bread and stir into your favorite overnight oats recipe for added texture and natural sweetness.

High Protein Breakfast Bowl: Crumble warm banana bread over Greek yogurt, berries, and nuts for a complete morning meal that rivals any restaurant brunch.

Storage & Serving Tips

This banana bread stays incredibly moist for up to 5 days when stored in an airtight container at room temperature, or up to one week refrigerated. I recommend wrapping individual slices for grab-and-go convenience.

For best flavor, I always serve this bread at room temperature or lightly warmed for 10-15 seconds in the microwave. Pro tip: a light toasting brings out amazing caramelized notes that make each bite even more satisfying.

The high protein content makes this bread incredibly versatile – slice thick for dessert, thin for breakfast toast, or cube for protein-packed French toast that rivals any restaurant version. You can even turn leftover slices into protein brownie bites by blending with cocoa powder and baking in mini muffin tins.

Conclusion

Banana Bread with Applesauce and Yogurt

Protein-packed banana bread made with Greek yogurt and applesauce for incredible moisture and nutrition

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup plain full-fat Greek yogurt
• 1/2 cup brown sugar packed
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose gluten-free flour
• 1 tsp baking soda
• 1 tsp salt
• 3 small overripe bananas mashed

Equipment

• 9×5 inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• Fork for mashing bananas

Method

 

1. Preheat oven to 400°F and spray 9×5 inch loaf pan with nonstick cooking spray.
2. In large bowl, whisk together Greek yogurt, both sugars, applesauce, eggs, and vanilla until smooth.
3. In medium bowl, combine flour, baking soda, and salt.
4. Gently fold dry ingredients into wet ingredients until just combined.
5. Add mashed bananas and fold in gently. Do not overmix.
6. Pour into prepared pan. Bake 10 minutes at 400°F, then reduce to 350°F and bake 45-50 minutes until toothpick comes out clean.

Notes

Use overripe bananas for best flavor. Don’t overmix batter to prevent dense texture. Bread will be very dark on top when done.