Im on a the hunt to find the best Banana Bread recipe and have been trying many, this time this one is made with yogurt as part of the liquid along with eggs but no ‘fat”, how about that and I can tell you it turned out full of flavor and is moist as can be. But I really wish I had my grandmothers recipe! But this recipe has no fat, only the eggs and yogurt for the moisture along with the bananas.
I have made in recent months Banana Bread using ingredients like, coconut flour, almond flour, whole wheat flour, some with soda and baking powder, some with just soda, for a sweetener brown sugar, white sugar or coconut sugar, honey, maple syrup or agave, some with butter, coconut oil or vegetable oil or none at all. Peanut butter or applesauce…… So many ingredient choices in recipes.
And every recipe will turn out different, have different texture and flavor.
Then there are the add-ins, chocolate chips, peanut butter chips, always a favorite, chopped nuts, walnuts, almonds, pecans, coconut, flaked sweetened or unsweetened, fruits other than bananas, like cherries, cranberries or blueberries.
Oh then there are the toppings you might choose, nuts, coconut, bits of chopped fruit or what would you come up with, chocolate chunks, chocolate chips of peanut butter chips or one of the many other kinds of chips. Is there anything else we could try? Bet you have some ideas…..
Some banana breads I have iced with a thin glaze, simple enough and helps retain moisture. So how ever you make it it will be unique and sure to taste great! So here is my recipe using greek yogurt as a replacement for oils or fats. And I was amazed, it turned out really good, “if I say so myself”, well and my husband thought so too! Now I doubled the recipe and when it came time to pour into the pans, and I use 2 sizes, I decided to make each of the 5 loaves different, with different toppings, and with one I layered with chocolate chips into the center and added more batter, turns out, it was really moist because after baking the chocolate remained melted. The last bread pictured I added everything on top, pecans, almonds, coconut, and chocolate chips…..Yum! So how will you make your next banana bread?
- 1/2 cup plain Greek yogurt you can use Vanilla yogurt in place of plain
- 3 very ripe bananas, about 1 cup
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 1/2 cup brown sugar, lightly packed
- 1 ½ cups all-purpose flour (or sub a mixture of white and white whole-wheat flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup old-fashioned oats
- 3/4 cup milk or dark chocolate chips (dark are healthier) you could use chunks as well
Preheat the oven to 350 degrees F. Line pan with Parchment, spray ends on inside
Mix together the Greek yogurt, mashed bananas and the eggs one at a time.
Beat in the vanilla and brown sugar until combined.
In a separate bowl, stir together the flour, salt, and baking soda. Add to the wet ingredients and stir until just combined (over stirring or beating will make for a denser bread). Hint: I use a Ziplock bag for mixing dry ingredients then add to wet ingredients
Gently stir in the oats and chocolate chips.
Pour mixture to a bread pans and then bake for 40-50 minutes or until a toothpick when inserted comes out clean. If you see that your bead is browning to quickly use a foil tent to keep from browning excessively. Hint: Dont over mix, it can make your bread tough
As you can see in the pictures, my parchment paper over hangs, I use these edges to lift my bread out of the pan to transfer to a cooling rack
The recipe suggests that you bake for 40-50 minutes, but you know your oven best, so please adjust as needed for proper baking.
After cooling I used the parchment paper to wrap them and placed in Ziplock bags and moved to freezer until needed.