Banana Bread with Greek Yogurt

By Violet_61

The best banana breads feature very ripe, spotted skinned, hand-mashed bananas. Hand mixing and slow baking will result in the best loaf ever! It freezes well too.

Ingredients

• 3-4 ripe bananas
• 1 cup sugar
• 2 tblsp brown sugar
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla
• 4 tblsp Greek yogurt
• 4 tblsp water or orange juice or brewed coffee
• 1 2/3 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• Pinch of cinnamon
• 1/2 cup milk chocolate chips or nuts-optional

Details

Servings 10
Preparation time 10mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 350 degrees.

Spray one 9 X 5 inch or 8 X 4 inch loaf pan with non-stick cooking spray. Cut two pieces of parchment paper (one the width and one the length of pan) to line the pan making sure to leave an over lap of 1-2 inches to use for lifting the bread from the pan. Place one in greased pan and spray with non-stick cooking spray and then lay the other piece of parchment paper on top and spray it with non-stick cooking spray.

In a small bowl, using a fork or potato masher, hand-mash enough bananas to make 1-cup, and set aside.

In a mixing bowl, cream together both the sugars and the butter until well blended. Add the eggs, vanilla, yogurt, and water (or liquid choice) and blend well.

Fold in the bananas, flour baking soda, salt, cinnamon, and chocolate chips. Blend well, but don't beat.

Spoon batter into the loaf pan.

Bake for 30 minutes at 350 degrees and then lower the temperature to 300 degrees for 30-40 minutes until the loaf springs back when lightly pressed with the fingertips. If the loaf seems to be browning but appears slightly moist in the center, lower the temperature to 275 degrees and bake for 15 minutes longer or until the bread is done, using the fingertip test.

Cool for 10 minutes and then using parchment paper handles remove to a wire rack, peel back parchment paper and cool completely.

Remove parchment paper and slice.

Serves 10

HEALTHIER BANANA BREAD

Substitute whole-wheat flour for half of the all-purpose flour. Replace butter with canola or coconut oil and swap out chocolate chips for raw sunflower seeds or organic raisins.