YOGURT BANANA BREAD
Since the pandemic, I have been more careful about reducing food waste. Our grocery store visits are rare and far between. When I took stock of my food supplies the other day, I noticed that the pieces were starting to fit together in my head. I had everything I needed to bake a delicious loaf of banana bread. To be precise, Yogurt banana loaf. Why yogurt? Continue reading to learn more.
WHY ADD YOGURT BANANA BREAD TO BREAK?
Yogurt makes a wonderful addition to banana bread or other baked goods. The yogurt keeps the bread moist and tender without adding butter or oil. You will need to use plain yogurt for this recipe and not pre-sweetened. Although I haven’t tried Greek yogurt in this recipe yet, I would imagine that it would make a denser loaf because it contains less moisture than regular yogurt.
WHAT RIPE SHOULD THE BANANAS BE?
Banana bread is best made from ripe bananas. Unripe bananas will become sweeter and softer as they ripen. This makes them good for mashing. Wait until the bananas are completely spotted and have no green left. If you don’t have the bananas, you need to make banana bread yet, peel them and place them in a freezer bag.
CAN I MAKE THESE MUFFINS?
This batter is great for making banana muffins! Divide the batter into 12 muffin cups and bake at 350°F for 40 minutes.
WHAT ELSE CAN YOU ADD TO BANANA BREAD
Banana bread is great because you can add many things to it. Although I used walnuts in this recipe, they are completely optional. Other nuts can be used, such as pecans and shredded coconut. Bananas are a great pairing for chocolate. You can either add 1/2 cup of chocolate chips to the batter or melt the chocolate in a microwave and then swirl it into your bread batter. Fun would be a little bit of canned crushed pineapple that has been well-drained.
HOW TO STORE BAANA BREAD
Let the banana bread cool completely after baking. Then, transfer it into a gallon-sized ziptop bag and place it in the fridge. The banana bread will keep in the refrigerator for approximately five days. I prefer to cut mine before refrigerating to take out one slice at a time to enjoy with my coffee. It takes about 15 seconds to warm it up in the microwave.
YOGURT BANANA BREAD
This banana bread recipe is super moist and uses plain yogurt. It has less butter or oil, so it stays soft and tender. You can add walnuts or chocolate!
Prep time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
- 1 cup mashed bananas (about 3 bananas) ($0.42)
- 1 cup plain yogurt ($0.67)
- 2 large eggs ($0.46)
- 1/2 cup sugar ($0.40)
- 4 Tbsp butter, melt ($0.52)
- 1 tsp vanilla extract ($0.30)
- 1.5 cups all-purpose flour ($0.23)
- 1 teaspoon baking powder ($0.02)
- 1/2 tsp baking soda ($0.02)
- 1/2 tsp salt ($0.02)
- 1/4 tsp nutmeg ($0.02)
- 1/2 cup chopped walnuts ($0.60).
- Pre-heat the oven to 350oF. To coat the sides and bottom of the loaf pan, rub a little butter.
- The banana should be mashed well. Next, add the yogurt, eggs and sugar to a large bowl. Mix all ingredients until well combined.
- Mix flour, baking powder and baking soda in a separate bowl. Add the salt and nutmeg to combine.
- Mix the dry ingredients with the wet ingredients in a bowl. Stir until the flour is completely incorporated into the mixture. Add the chopped walnuts to the bowl.
- Bake the batter in the prepared loaf pan for 60 minutes or until golden brown.
- Let the banana bread cool for 15 minutes after it has been baked. It will begin to pull away from the pan once it has cooled slightly. To cool the loaf, run a knife between the pan and bread. Then gently transfer it to a wire rack. Slice and serve once cool.
Serving Size: 1 Slice Calories: 294.93 Kcal Carbohydrates are 38.83 G Protein: 6.56 G Fat: 13.28g Sodium is 348.49mg Fiber: 1.89g