This taste and texture is literally mouthwatering. You will love the way this Greek Yogurt Banana Bread bakes into a soft and crunchy loaf.
I have to really stretch my memory way, way back to when I first learned how to make banana bread. I wont say how long ago it was but many moons will do for now. It’s the kind of baking recipe that you learn very early on in life because its just a) so easy b) so dependable (you know that there’s very little chance of things going wrong) except of course if you are anosmic and it burns 🙂 and c) such a family favorite!
This weekend has been very hectic in my little Anosmic Kitchen with an order of lasagna for 25-30 people had me quite frankly looking like a lasagna myself by the end of Saturday and completely exhausted.
Trays and trays of lasagna were absolutely worth it when I received such positive feedback and the best one of all was “I could bury myself in this lasagna” had us all in stitches! The lasagna recipe will be up soon enough.
Back to the Greek Yogurt Banana Bread
Okay everyone so back to the actual post for today which is how I made this banana bread recipe. There are no additions, tweaks here and there, great master plans, nothing like that. It’s the same old recipe that tastes the same ol’ amazing way. What made me make it when we are (me smiling right now) 🙂 going into summer? These 2 over ripe bananas, what else? They are screaming to be used in a banana loaf.
Mash 2 over ripe banana’s. If I have 3 over ripe bananas I use three and stick to the same quantity of ingredients and it still comes out fabulous!
If you don’t have enough banana’s, you know like sometimes when you have one banana and want to make the recipe? Then use frozen bananas that’s if you like me and store them in the freezer for other recipes like these Healthy Chocolate Pudding Ice Cream Squares and this Healthy 4 Ingredient Blueberry Smoothie
A small but important tip to help prevent you from running around the kitchen
Whatever you do, like all recipes, whether you know what you are doing or not, make sure you have all your ingredients in front of you. Even though you can make the recipe by just pouring from a larger container I have learned to use the measuring utensils. That lesson I learnt from comfortably pouring coconut milk into this recipe and it all ended up in the bowl and the floor! Suffice it to say, I saved the dish but a waste of quality time.
The process is this simple so give it a go and don’t forget to leave a comment below and join me on social media.
Use a loaf tin/bread baking pan, spray & cook the pan or use baking paper or both, it all helps and you’re done.
Here’s the thing, once the banana bread comes out the oven, you will be tempted to break a piece, maybe you would know exactly what I am speaking about. There’s something so soft, warm and crunchy about this loaf that you have to stop yourself from breaking a piece off and let it cool first!
Once you have allowed the banana loaf to cool in the tin, you can leave it on a rack to cool down even more. Still, it’s tempting to eat right this minute! Now this is one of those times I am happy to be anosmic. Hey, there must be some benefits right?
Some Tips on the Recipe
Why did I use yogurt?
Actually I eat most things with fat free yogurt (like this curry that was cooked and eaten with yogurt) OR you can also use smooth cottage cheese.
Creativity when making this recipe?
As creative as you want. Chocolate can be added and it doesn’t have to be chocolate chips, I have used chunky chocolate pieces and it was divine! Just make sure that you are using a good quality cooking chocolate and instead of little chips you can make it chunkier pieces.
Cooling Down before Cutting?
If you can resist from cutting and breaking into it then allow it to cool completely. First in the pan for about 10 minutes and then allow the loaf to cool down completely on a rack. By the time you cut into it, it has settled.
Like most things you have to allow it the time to settle. Unfortunately for me, I literally had to steal some quick pictures for this post because my family was all around it and it was gone in minutes! Which is a good thing because I am happy they loved it so much (and of course they are not anosmic so they could probably smell it from far)
Next time I hope to make it when the house is empty so that I have the chance to take better pictures for you 🙂
GREEK YOGURT BANANA BREAD
Soft and fluffy yet still crunchy but definitely delicious!
- 1.5 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- Pinch of Salt (1/2 teaspoon)
- 1 Cup of Sugar
- 2 Eggs
- 1 Teaspoon of Vanilla Essence
- 1/2 Cup Melted Butter
- 1/2 Cup Yogurt
- Pumpkin Seeds
- 2 Over Ripe Mashed Bananas
- Step 1 Heat the oven to 180 degrees.
- Step 2 Spray a loaf pan with non stick spray or use baking paper
- Step 3 In a bowl, mix your dry ingredients
- Step 4 In another bowl mix the eggs, vanilla essence and then add the melted butter.
- Step 5 Fold the wet ingredients to the dry ingredients and give it a good whisk.
- Step 6 Now add the yogurt and mix and add the seeds
- Step 7 Finally add the mashed banana and bake
- Step 8 Bake for about 45 minutes to an hour depending on your stove.
- Step 9 Allow to cool for 10 minutes before removing onto a rack to cool further until its done.
- Step 10 Enjoy.
OR if you would rather have dessert, try this Greek Yogurt Banana Bread Recipe 🙂