When the weather starts to get cold, (it snowed here yesterday) I love to stay in my warm house and bake. There’s nothing better than the smell of warm, fresh banana bread!
Lately, we’ve constantly had a bunch of overripe bananas sitting in the fruit bowl. I usually buy our bananas at Costco, and I swear, they only have two stages — green and overripe. No matter how green I buy them, they are super ripe in just a couple days. I think I need to take a break from buying them. Give it some time. Make bananas a novelty again.
With all those bananas, I end up making 4-6 loaves of banana bread every week. I decided to try adding some greek yogurt to my basic recipe to up the protein a little bit, and it turned out amazing. It makes the bread moist and delicious. I’ve never had a dry, crumbly loaf since.
This bread also freezes well. I’ve also made it into muffins and put them in the freezer. My kids can pop one in the microwave for 15-20 seconds for a quick breakfast.
I still want to experiment with making it with other types of flours. I tried coconut flour but it was crumbly and didn’t hold together well. I think I’ll try a mix of almond flour and oat flour next. I’ll let you know how it goes.
Greek Yogurt Banana Bread
- 2 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sugar
- 1/4 cup butter
- 2 eggs
- 3 ripe mashed bananas
- 1/3 cup plain greek yogurt
- 1 tsp vanilla
- Preheat oven to 350°.
- Combine the flour, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl, and mix until well blended
- Add the eggs, banana, yogurt and vanilla.
- Add flour mixture; mix until blended.
- Spoon batter into two loaf pans coated with cooking spray.
- Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.