Pumpkin Banana Baked Yogurt
There’s nothing like that first cool morning of the season when all you want is something warm, cozy, and a little bit sweet for breakfast, and this Pumpkin Banana Baked Yogurt is exactly that. A smooth pumpkin spice custard with ripe banana blended right in, topped with melty chocolate chips, bakes up in individual ramekins in under half an hour, giving you all the comfort of pumpkin pie with the protein of a real breakfast.
I’ve been making a version of baked yogurt on repeat lately, and once fall hit I knew I had to give it a pumpkin spin. If you loved my berry baked yogurt, this one uses that exact same easy method, just blend, pour, and bake, but swaps in pumpkin puree, ripe banana, warm spice, and a scattering of chocolate chips instead. It’s become my go-to when I want something that feels indulgent but is actually just Greek yogurt, egg, banana, and pumpkin in disguise.
If you want to see exactly how the batter should look before it goes in the oven, I posted a quick video of this recipe on Instagram — it’s a good reference for consistency.
Why You’ll Love This Pumpkin Banana Baked Yogurt
- Comes together in one blender or measuring cup — no mixer, no extra bowls
- High in protein thanks to Greek yogurt and egg
- Naturally sweetened with pumpkin, banana, and just a touch of honey
- Ready in under 30 minutes, start to finish
- Melty chocolate chips on top for that little bit of indulgence
- Easy to double for meal prep and reheat all week
- A cozy fall alternative to my berry baked yogurt
Ingredients for Pumpkin Banana Baked Yogurt
Everything for this Pumpkin Banana Baked Yogurt comes together in a few simple groups:
The Base
- Ripe banana
- Pumpkin puree
- Large egg
- Plain Greek yogurt
The Dry Ingredients
- Flour (all-purpose or oat flour)
- Pumpkin pie spice or cinnamon
The Sweetener
- Honey
- Chocolate chips
Ingredient Notes for Pumpkin Banana Baked Yogurt
A few notes on what makes this recipe work:
- Ripe banana: The riper the better here it blends in completely and adds natural sweetness so you need less honey.
- Pumpkin puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which already has added sugar and spice.
- Greek yogurt: Full-fat gives the creamiest, most custard-like texture, but low-fat works fine too.
- Egg: Helps the batter set into that soft, custardy texture as it bakes.
- Chocolate chips: Press a few extra into the top right before baking for a bakery-style finish.
- Honey: use honey or maple syrup for extra sweetness.
How to Make Pumpkin Banana Baked Yogurt
Step 1: Add the base. Add the banana and pumpkin puree to a blender or a tall measuring cup.
Step 2: Add the rest. Crack in the egg, then add the Greek yogurt, flour, cinnamon, honey and salt.
Step 3: Blend until smooth. Use an immersion blender or regular blender until the batter is completely smooth with no banana chunks remaining.
Step 5: Divide and top. Pour the batter evenly into two small greased ramekins and add chocolate chips over the top of each.
Step 6: Bake. Bake on a preheated oven at 400F for 20–25 minutes, or until set and lightly golden. Let cool slightly before serving.
Variations on Pumpkin Banana Baked Yogurt
- Swap the mix-in: Trade the mini chocolate chips for chopped pecans or walnuts for some crunch, or a swirl of maple syrup instead.
- Make it dairy-free: Use a plain dairy-free yogurt in place of Greek yogurt the texture will be slightly less thick, but it still bakes up nicely.
- Add more spice: If you love a strong spice flavor, add pumpkin pie spice up to ½ teaspoon.
- Go bigger: Double the recipe and bake it in one larger dish instead of two ramekins just add a few extra minutes to the bake time.
- Try it with berries: If you want something brighter instead, my berry baked yogurt uses the same easy method with fresh berries in place of pumpkin.
Storage and Freezing
- Let leftovers cool completely, then cover and refrigerate for up to 4 days.
- Reheat individual portions in the microwave for 20–30 seconds, or enjoy cold straight from the fridge.
More Easy Breakfast Recipes to Try
- Berry Baked Yogurt
- Roasted Figs With Yogurt
- Pumpkin Blueberry Cheesecake Bars
- Easy Crustless Yogurt Cheesecake Bars with Berries
Pumpkin Banana Baked Yogurt
Ingredients
- 1 ripe banana
- 1/3 cup pumpkin puree
- 3/4 cup plain Greek yogurt
- 1 large egg
- 1 tbsp flour or gluten-free flour
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp honey or maple syrup
- pinch of salt
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 400°F. Grease two small ramekins.
- Blend the banana, Greek yogurt, pumpkin, egg, flour, vanilla, cinnamon, honey, and salt until smooth.
- Stir in the chocolate chips and divide between the ramekins. Add a few extra chocolate chips on top.
- Bake for 20–25 minutes, or until set and lightly golden. Let cool slightly before serving.
Notes
- Use a very ripe banana for the best natural sweetness.
- A gluten-free 1:1 flour blend works just as well as regular flour.
- Store leftovers in the refrigerator for up to 4 days.
Frequently Asked Questions
Is baked yogurt good for you?
Yes — thanks to the Greek yogurt and egg, it’s a solid source of protein compared to a typical sugary breakfast.
Can I use pumpkin pie filling instead of pumpkin puree?
Stick with plain pumpkin puree. Pie filling already contains added sugar and spice, which throws off the balance of this recipe.
Can I make this ahead of time?
Yes — bake a batch and reheat individual servings throughout the week.
