banana bread with greek yogurt frosting

banana bread with greek yogurt frosting | The Clever Carrot

There’s nothing like reaching for the remote only to find a cold, half-eaten banana smashed in between the couch cushions. OK?

This is my life. I have boys. They squirrel things. Any normal person would’ve been like (#$!@*%!!!) and for a brief moment, I went there. But at the same time I thought ‘Hmm, I haven’t made banana bread in a while…’

Welcome to my brain.

banana bread with greek yogurt frosting | The Clever Carrot

This banana bread is loosely based on my pumpkin granola version. I have a penchant for baking things in a 9×5 loaf pan and I’m always looking for ways to use it. Whether it’s this recipe or any another, all banana breads require the same thing; overripe bananas. Overripe= good flavor. There’s no way around it. You’ll get a delicious end product full of banana-y goodness. This one is particularly moist and fluffy.

banana bread with greek yogurt frosting | The Clever Carrot

As for the frosting, the Greek yogurt was not planned. It was one of those, I’m out of cream cheese quick throw in something else no one will notice kind of thing. There’s not a lot in there but it’s really good.

You could always make muffins too…

banana bread with greek yogurt frosting | The Clever Carrotbanana bread with greek yogurt frosting | The Clever Carrot

Whenever I like a recipe, I usually make it a million times. I go through these mini obsessions if you will. As I write this, I’m staring at a mountain of 9×5 loaves that need to go into the freezer. Who’s squirreling now?

*Have too many overripe bananas? Freeze them! Simply peel away the skin and wrap separately in plastic wrap. Freeze until ready to use. Make sure to thaw before using in this recipe. Frozen bananas are great for smoothies too.

banana bread with greek yogurt frosting
Prep time
Cook time
Total time
Serves: 1 loaf
  • ¾ c. all purpose flour
  • ¾ c. whole wheat flour*
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. cinnamon
  • 1⅓ c. mashed, overripe banana (2-3 bananas)
  • ¾ c. sugar
  • 2 eggs
  • 1½ tsp. vanilla
  • ⅓ c. oil
  • 1 c. cream cheese, softened (regular or low fat)
  • ½ c. greek yogurt (I used Fage 2 %)
  • ½ c. powdered sugar
* If you do not have whole wheat flour, substitute with ¾ c. of all purpose flour.
  1. Preheat your oven to 350 F. Lightly grease a 9x5 loaf pan and line with parchment paper (so that it sticks). Set aside.
  2. In a large bowl, whisk together all of the dry ingredients so that they are evenly incorporated.
  3. In another bowl, mash the bananas with a fork or potato masher until it looks like puree. You could also do this with an electric mixer.
  4. Add the sugar, eggs, and vanilla and mix well to combine. Slowly stream in the oil.
  5. Combine the dry and wet ingredients and stir gently until all of the liquid is absorbed. Do not over mix (the bread will be tough). Add the batter to the prepared loaf pan.
  6. Bake in the center of the oven for about 50-60 minutes. The bread is done when a toothpick comes out clean when inserted.
  7. Transfer to a cooling rack. Cool completely before frosting.
  8. To make the frosting, beat together the cream cheese and greek yogurt until smooth. Sift in the powdered sugar to avoid any lumps. Mix well to combine. Taste the frosting and add additional powdered sugar if you like it sweet.
* This recipe will also make about 12 muffins. Bake for 15-20 minutes or until a toothpick comes out clean when inserted.


  1. says

    Hahah…I am with you on the squirrel thing. Every so often I have to go to my youngest son’s “stash” to retrieve jars of spices and TV remote batteries :)

    That banana bread looks so delicious. I have never had banana bread with frosting before but it sounds divine!!!

    • Emilie says

      You wouldn’t believe the stuff I find stashed away! I actually found a pair of reading glasses in the oven, OK? I opened the oven door and they literally just fell out!
      This banana bread is really yummy- I think your boys will like it! I usually don’t frost it either, but sometimes I get in the mood. Of course, you can make it either way :)

    • Emilie says

      Welcome Cathy! Laugh & cringe- I know…I do it everyday! Ha ha. Boys, right? Thanks for stopping by!! :)

  2. wendyb964 says

    Inspired idea to use greek yogurt. This is defiitely on my “Sunday bake” list. For years I’ve just thrown the overripe in the freezer right in the skin and freeze.Now I do put them in a bag as otherwise I’m liable to find a dozen down at the bottom of a freezer drawer. Thaw, cut off tip, and it just squeezes out. Recently I read that to increase the “banana-y” flavor roast them @350F until blistered. Cool and use or remove from peel and freeze. As my fresh ‘nanas were riper than I prefer to eat plain but not ripe enough to make the yummy baked goods, I did this skeptically. Definitely another step but worth it. Off to print this recipe. Ty

    • Emilie says

      Hi Wendy! Yes, I’ve used roasted bananas for banana bread too! They do add a really nice flavor, don’t they? They’re really good stirred into oatmeal as well. I hope you like this recipe! The Greek yogurt frosting is nice, and a little something different. Enjoy :)

  3. says

    I was drawn in by those big swirls in your icing:) How cool that you used yogurt as well, I would love that extra surprise flavour. Banana bread.. well, it doesn’t get any better than that, especially on a Sunday morning! xx

  4. says

    oooohh this banana bread looks so pretty (and tasty :)) with the frosting!! I never made banana bread with a frosting but I will definitely keep it in my mind and bookmark this recipe! Love it!
    xox Amy

    • Emilie says

      Thanks Amy! You can make it with or without the frosting- it’s delicious either way!

      On a side note- I just read your ‘about’ section on your blog and girl, you got me laughing! I too love foreign grocery stores, Paris, avocados and most importantly JAMIE OLIVER! Sadly, here in NY I only get his old series…I watch all the new stuff on youtube!

  5. northern maggie says

    Am making the banana bread and watching football too. I’m also making 3 batches of apple dapple bread, choc. chip cookies. I donated 4 months’ of desserts for an auction and am honoring my “contract” plus our apple trees PRODUCED big time this year!

  6. Katie-A says

    Just made the Banana Bread and it came out so moist and absolutely delicious!
    The only difference I did, since I didn’t have whole wheat flour, I used Almond flour.
    Thanks for sharing!

  7. Stephanie says

    Thanks for sharing the recipe! My bread turned out great — was the hit at Easter Brunch!

    I tweaked the frosting a bit — only but about 1/3 c. of sugar (we don’t have sweet tooths) and juice from 1/2 an organic orange mixed in and some orange zest on top.

  8. Ave says

    Is it 3/4 cups of flour x 2? If you have all purpose?

    It’s taken me two years but I’m finally going to make this recipe tonight !

    • Emilie says

      Hi there! Yes, that would be fine if you don’t have whole wheat flour. And ps- I’m totally the same way about making recipes ;)

  9. Jen Spencer says

    I made this recipe last night as muffins, using Dannon Light & Fit Greek Banana Cream flavored yogurt. Oh. My. God. Amazing. Love this recipe! They were so moist too. Rave reviews at the office!!

    • Emilie says

      Hi Jen! Wow! That sounds really delicious, especially with all that extra banana flavor. I’m so glad you (and your co-workers) enjoyed the recipe :)

  10. Dawn De Cuir says

    I don’t have cream cheese but I do have Greek yogurt, can I make the frosting without the cream cheese?

    • Emilie says

      Hi Dawn! For best flavor, I would recommend using the cream cheese in addition to the yogurt. All yogurt tends to create a more tangy flavor :)

  11. Julie Ann Taylor says

    I made the muffins version and they came out amazing. I used light olive oil for the oil and they are incredible. Best banana bread recipe I’ve ever made. I even used gluten free flour (Pamela’s). So light and delicious! Thank you!

    • Emilie says

      Hi Julie, so glad to hear that you liked the muffins! And thanks for letting us know about the gluten free flour- I know many of us would appreciate the tip. You are very welcome :)

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