Banana Yogurt Bread

This moist banana loaf, invented by my friend Shelley, is kind of like a cross between cake and bread pudding.  It’s not-too-sweet and tangy flavor are perfect when you’re craving a warm baked good but don’t want to indulge in a real decadent dessert.  Delicious served warm, with another dollop of Greek yogurt and a drizzle of honey on top.

Note: This loaf offers a different consistency than traditional banana bread.  If you’re looking for the texture and flavor of regular banana bread, try this healthy recipe instead.

Banana Yogurt Bread

 

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Prep time

15 mins

Cook time

45 mins

 

Serves: 1 loaf

Ingredients

• ¼ cup Canola Oil
• 1 cup Plain Nonfat Greek Yogurt
• 1 Large Eggs, beaten
• 2 teaspoons Vanilla Extract
• ½ cup Sugar
• 3 whole Bananas, medium sized, very ripe
• 1 ½ cups All Purpose Flour
• 2 teaspoons Baking Soda
• ½ teaspoon Kosher salt

Instructions

1. Preheat oven to 350 degrees. Mash bananas with a fork or masher in a large mixing bowl. Add oil, egg, sugar, and vanilla and whisk until combined.
2. In a separate bowl, whisk together dry ingredients, then slowly add them to the wet and stir until just combined.
3. Pour batter into a greased loaf pan and bake for 45-50 minutes. Bread may not look quite done in the middle, but take it out anyway. Let cool completely in the pan, then remove and slice.

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