• 2 C oat flour
  • 1 Tsp Baking soda
  • 1/4 Tsp salt
  • 1/2 Tsp ground cinnamon
  • 1/2 C unsalted butter
  • 3/4 C packed brown sugar (or swerve if going no sugar!)
  • 2 large eggs, at room temperature
  • 1/3 C Chobani 0% Vanilla Greek Yogurt
  • 2 C mashed bananas (about 4 large ripe bananas)
  • 1 Tsp pure vanilla extract
  • optional: 3/4 cup pecans or walnuts or chocolate chips



  1. Preheat the oven to 350°F. Grease a dish large pyrex dish with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
  3. Using a hand held or standing mixer fitted with a whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
  4. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using. (or chocolate chips)
  5. Pour and spread the batter into the prepared baking pan. Bake for 30 minutes then cover with aluminum foil and allow to cook another 10 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
  6. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
  7. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. This banana bread tastes best on day 2 after the flavors have settled together.