Greek Yogurt Banana Bread
This neoclassic banana bread has just enough sweetness, moistness and warm banana flavor to become your new go-to banana bread. The best banana breads feature very ripe, spotted-skinned, hand-mashed bananas. Hand-mixing and slow baking will also result in the best loaf ever. It freezes well.
- 3 or 4 bananas
- 1 cup sugar
- 2 tablespoons brown sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 4 tablespoons Greek yogurt
- 4 tablespoons water, orange juice or brewed coffee
- 1 2/3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- Pinch of cinnamon
- 1/2 cup milk-chocolate chips
Adapted from costcoconnection.com
Preheat oven to 350 F. Stack 2 baking sheets together and line the top one with parchment paper. Spray a 9 x 5-inch or 8 x 4-inch loaf pan with nonstick cooking spray and place on the stacked baking sheets.
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 of the sugars and the butter until well blended. Add the eggs, vanilla, Greek yogurt and water, 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 30 minutes and then lower temperature to 300 F and bake an additional 50 to 70 minutes until the loaf springs back when lightly pressed with fingertips. If the loaf seems to be browning but appears slightly moist in the center, lower oven temperature to 275 F and bake 15 minutes longer or until cake is done, using the fingertip test.
Cool well before slicing.
Healthier banana bread?
If you want to up the nutrition in this recipe, substitute whole-wheat flour for half of the all-purpose flour. You can also replace the butter with canola or coconut oil, and swap out the chocolate chips for raw sunflower seeds or organic raisins.
Recipe courtesy of Marcy Goldman.