GREEK YOGURT BANANA BREAD

I’m going to start by saying I’m sure we’ve all made Banana Bread at least 12 times in the last few months but… have we made THIS Greek Yogurt Banana Bread?!

The answer is most likely… nope!

This recipe has added moisture with the use of greek yogurt. Specifically, non fat creamy thick DELICIOUS greek yogurt. Or even sour cream can be used instead!

Are you on the greek yogurt train yet? It’s our go to for everything (we don’t even buy sour cream anymore). You can sweeten it up with honey and use it for granola breakfasts, add brown sugar and whipped heavy cream with sliced fresh fruit for dessert or top chicken quesadilla’s with it plain for dinner!

It has to be one ingredient that we ALWAYS have in our fridge.

And when it’s used in this Greek Yogurt Banana Bread it creates the most wonderful texture. Think a super “moist” (sorry to my sister) filling that doesn’t over bake or dry out. It’s crumbly but still sticks together when sliced.

And it’s the perfect accompaniment with all the usual ingredients used in banana bread: bananas, pecans, eggs, butter, white sugar, vanilla essence, salt, and flour.

Imagine the best Banana Bread you’ve had in your life.

We think this one’s probably better!

It freezes perfectly and toasts until slightly crispy once quickly defrosted.

Pair it with a pad of butter and you’ve got yourself a delicious snack or yummy breakfast!

GREEK YOGURT BANANA BREAD

July 23, 2020

by Amber Knight Uzzell

Category BRUNCH

Persons

1

Prep Time

14 minutes

Cook Time

1 hour

Total Time

1 hour, 14 minutes

Notes

AUTHOR: INA PAARMAN

Ingredients

• 4 MEDIUM OR 5 SMALL RIPE BANANAS, MASHED
• 1/2 CUP BUTTER (125 GRAMS), SOFTENED NOT MELTED
• 1 1/4 CUPS SUGAR (250 GRAMS)
• 2 LARGE EGGS
• 2 TABLESPOONS NONFAT GREEK YOGURT (OR SOUR CREAM)
• 1 TEASPOON VANILLA ESSENCE
• 2 CUPS FLOUR (250 GRAMS)
• 1 TEASPOON BAKING SODA
• 1/4 TEASPOON SALT
• 4 TABLESPOONS PECANS, CHOPPED
• PECAN HALVES FOR GARNISH

Instructions

1. COMBINE SOFTENED BUTTER AND SUGAR IN A BEATER OR USE A BOWL AND HAND BEATER, BEAT UNTIL LIGHT AND FLUFFY.
2. BEAT EGGS IN A SMALL BOWL WITH A FORK, THEN ADD TO BUTTER AND SUGAR, BEAT UNTIL UNTIL CREAMY.
3. ADD GREEK YOGURT AND VANILLA ESSENCE, MIX AGAIN.
4. ADD IN MASHED BANANAS AND CHOPPED NUTS AND FOLD (MIX LIGHTLY UNTIL COMBINED WITH A WOODEN SPOON OR SPATULA).
5. SIFT FLOUR, BAKING SODA AND SALT TOGETHER TWICE.
6. FOLD DRY INGREDIENTS INTO THE BANANA MIXTURE.
7. MAKE SURE EVERYTHING IS BLENDED TOGETHER.
8. POUR MIXTURE INTO A GREASED LOAF PAN.
9. TOP THE CENTER WITH HALVED PECANS.
10. BAKE AT 350 DEGREES F FOR 50 MINUTES – 1 HOUR UNTIL IT IS FIRM AND GOLDEN BROWN ON TOP.
11. COOL AND SLICE WITH A PAD OF BUTTER.
12. IF FREEZING, CUT INTO SLICES FIRST AND WRAP IN FOIL AND PLASTIC BAGS. EASILY THAW AT ROOM TEMP AND USE THE TOASTER TO WARM UP.

Tags

bananas,

breakfast,

fresh,

healthy,

pecans,

summer

https://www.ambslovesfood.com/greek-yogurt-banana-bread/

You know you want to bake just ONE MORE LOAF.

If you want a recipe WITHOUT greek yogurt, this is my other go to Baked Banana Bread!

Much Love,