Greek Yogurt Banana Bread
A moist oven-baked banana bread enriched with plain Greek yogurt and studded with chopped nuts.
🍳 Cook: 60 min
Ingredients
| 1/2 cup | 120 ml | butter, softened |
| 1 cup | 240 ml | sugar |
| 6 | bananas, mashed or blended in your food processor | |
| 2 | eggs | |
| 1 teaspoon | 5 ml | vanilla |
| 1.25 cups | 300 ml | all-purpose flour |
| 1/2 cup | 120 ml | whole wheat graham flour |
| 1/4 cup | 60 ml | oat bran |
| 1 teaspoon | 5 ml | baking soda |
| 3/4 teaspoon | 3.8 ml | salt |
| 1/2 cup | 120 ml | plain greek yogurt |
| 3/4 cup | 180 ml | chopped nuts, optional |
Instructions
PS: Brown bananas work best. So either stick overripe ones in the freezer till you are ready or quicken the process by putting yellow bananas in the fridge. And don't skimp on the bananas….do six. You'll thank me later.
Directions
- Preheat oven to 325 degrees. Grease and flour two loaf pans.
- Cream butter and sugar thoroughly.
- Add bananas, eggs, and vanilla. Mix well.
- Sift baking soda, salt, bran and flours together.
- Stir it into the banana mixture. Add greek yogurt. Mix till it becomes a consistent color.
- Add nuts and mix well.
- Pour into floured/greased loaf pans.
- Bake at 325 for one hour or until toothpick comes out clean.
- Let bread cool for 15 minutes in pan before turning it out on cooling rack to cool completely.