}

Monday, June 11, 2012

Banana Bread w/ Greek Yogurt

The best banana bread I have ever had. Period.

Recipe courtesy of Ingredients, Inc


2 cups all-purpose flour
1 cup sugar
3/4 tsp baking soda
1/2 tsp sea salt*
1/4 cup butter, melted
2 large eggs
1 1/2 cups mashed ripe bananas (about 3 bananas)
1 (6 oz) container nonfat Greek Yogurt
1/2 cup chopped walnuts (optional)
1 tsp vanilla extract
cooking spray

1. Preheat oven to 350 degrees
2. Combine flour, sugar, baking soda, salt, butter, eggs, bananas, yogurt, walnuts, and vanilla in large bowl, mix well. Pour batter into 8 1/2 x 4 1/2 inch loaf pan** coated with cooking spray. Bake at 350 degrees for 55 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack and remove from pan.

*I only had coarse sea salt so I put a bit into the palm of my hand, 1/4 tsp maybe (?)
**My loaf pan is a Wilton with space for 4 small loaves. Because it's dark in color and the loaves are smaller than suggested, I baked mine at 325 degrees for 40 minutes. Absolutely perfect.

2 comments:

Anonymous said...

That looks really good, how long does it last in the open air or refrigerator?

Love ya

Dad Y

Tale of a Super Hero's Mom said...

We've been loving the greek yogurt! Will have to try this for sure!
-Les