Moist Banana Bread Using Yogurt
Banana Bread

Moist Banana Bread Using Yogurt

  • January 12, 2022

This is my favorite banana bread recipe, one that I’ve cherished for years.It’s the recipe that comes to mind first when I have leftover spotty bananas on the counter and the bread that’s on constant rotation in my freezer stash.You’ll need 2 large eggs in this banana bread recipe.Eggs supply cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture.You’ll need 2 large eggs in this banana bread recipe.I absolutely adore their sweet, toasty, and slight crunch nestled inside the soft banana bread crumbs.Feel free to leave them out completely if you’re not a fan of banana nut bread!I’ve received a lot of questions about freezing banana bread since I published the recipe, so let me share what works.You can freeze banana bread using these instructions to preserve its fresh flavor and texture for months!Place wrapped banana bread in a large freezer-friendly storage bag or reusable container.(1 stick or ) , softened to room temperature 3/4 cup ( 150g ) packed light or dark brown sugar.mashed (about large ripe bananas) 1 teaspoon pure vanilla extract.Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.On medium speed, add the eggs one at a time, beating well after each addition.Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined.Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.The initial burst of hot air helps those muffins rise nice and tall!Thaw them at room temperature and drain off any excess liquid before using in the recipe. .

Greek Yogurt Banana Bread

Greek Yogurt Banana Bread

Greek Yogurt Banana Bread

All of them rely on various ingredients to ensure a moist loaf with plenty of banana flavor.And then it’s up to you to add any type of mix-in, from chocolate chips to chopped nuts or even additional fresh fruit (try blueberries or raspberries for the best results).Preheat your oven for this tried and tested recipe for Greek Yogurt Banana Bread, and find extra breakfast inspiration with Healthy Egg Muffins, Secret Ingredient Fruit Smoothies and more early a.m. favorites.Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox!▢ 1 cup chopped walnuts, pecans or chocolate chips Instructions Preheat the oven to 350°F.In a separate medium bowl, whisk together the mashed bananas, eggs, Greek yogurt, vegetable oil and vanilla extract.Stir in the chopped nuts or chocolate chips then scrape the batter into the prepared loaf pan. .

Yogurt Banana Bread Recipe (with Walnuts)

Yogurt Banana Bread Recipe (with Walnuts)

Yogurt Banana Bread Recipe (with Walnuts)

I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between.So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head, and I saw everything I needed to make a glorious loaf of banana bread.Yogurt is a great ingredient for adding to banana bread and other baked goods.It keeps the bread moist, tender, and super delicious without using a ton of butter or oil.Just divide the batter between 12 wells of a muffin tin and bake for about 40 minutes at 350ºF.Banana bread is fun because you can add all sorts of stuff to it.After baking the banana bread, let it cool completely to room temperature, then transfer it to a gallon-sized zip top bag and store in the refrigerator.Rub a little butter on the inside of a loaf pan to coat the bottom and sides.Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla.Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir).Pour the batter into the prepared loaf pan, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).After baking, let the banana bread cool in the pan for about 15 minutes.Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling.Equipment Glass Loaf Pan Mixing Bowls Whisk Measuring Cups Spoons The equipment section above contains affiliate links to products we use and love.Rub a little butter inside a loaf pan to coat the bottom and sides.Add the mashed banana to a large bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract.Bake the bread in the preheated 350ºF oven for about 60 minutes, or until the bread is browned, the top is cracked open, and a toothpick inserted into the center comes out clean (“clean” means no raw batter, a few moist crumbs stuck to the toothpick are okay). .

YOGURT BANANA BREAD RECIPE {VIDEO INCLUDED!}

YOGURT BANANA BREAD RECIPE {VIDEO INCLUDED!}

YOGURT BANANA BREAD RECIPE {VIDEO INCLUDED!}

Made with yogurt and ripe bananas, it’s super easy to make, light, moist & has the best quick bread flavor.The recipe comes together really quickly and makes one perfectly sweet, light bread with lovey banana flavor.Heat the oven to 350 degrees F and line a baking sheet with parchment paper.Adding yogurt gives banana bread the best flavor and the perfect moist, tender consistency.A regular 8-9″ loaf pan of yogurt banana bread will bake in about 45-55 minutes.Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 190 degrees F, or by inserting a toothpick in the center and having it come out clean.I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron.I don’t like using dark or nonstick pans because the bread cooks unevenly.Preheat oven to 350 degree F. Lightly grease an 8″ or 9″ bread pan and set aside.In a small bowl, combine the dry ingredients and whisk gently.In a medium sized mixing bowl mash the bananas, then add in the eggs, yogurt, oil and vanilla.The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf.Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!Made with yogurt and ripe bananas, it's super easy to make, light, moist & has the best flavor.6 oz banana yogurt 1 small cup, store bought.In a small bowl, combine the dry ingredients and whisk gently.In a medium sized mixing bowl mash the bananas, then add in the eggs, yogurt, oil and vanilla.Bake for 45-55 minutes, until bread is lightly browned and internal temperature registers 190 degrees F. .

Best Easy Moist Banana Bread

Best Easy Moist Banana Bread

Best Easy Moist Banana Bread

Super moist and perfectly sweet and savory Best Easy Moist Banana Bread made with Greek yogurt, ripened bananas, and just the right amount of sweetness for perfect flavor!Preheat the oven to 325 degrees and prepare a loaf pan by greasing it.To the banana mixture, add the flour, salt, and baking soda and mix until it’s all just combined, being careful to not overmix.Just think, you could have your own delicious, simple banana bread recipe waiting for you to make every weekend!Healthy – Made with fruit, applesauce, and Greek yogurt, this banana bread skips the extra oils and fats you’ll see in most recipes.Add chopped walnuts to the batter right before baking for a nutty crunch.Add an extra bit of nutrition to this easy banana bread by adding in a tablespoon of flax seeds to the batter before baking or top the bread with instant oats for a nutty texture on top.I’ve made this easy banana bread with and without chocolate chips .Both options are amazing though I think it breaks my husband’s heart every time it doesn’t have chocolate chips in it.Both options are amazing though I think it breaks my husband’s heart every time it doesn’t have chocolate chips in it.You can swap out the applesauce for oil – vegetable or canola both work fine.So, if you want lots of moisture and great texture and aren’t afraid to skip on the traditional oil, do yourself a healthy favor and go with the applesauce.You can swap out the applesauce for oil – vegetable or canola both work fine.So, if you want lots of moisture and great texture and aren’t afraid to skip on the traditional oil, do yourself a healthy favor and go with the applesauce.You can keep this banana bread in an airtight container at room temperature for up to 5 days. .

Greek Yogurt Banana Bread

Greek Yogurt Banana Bread

Greek Yogurt Banana Bread

This healthier Greek Yogurt Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell!Naturally sweetened and loaded with banana flavour, it makes a great healthier alternative to a traditional favourite!Banana bread is one of two three sweet treats that hold a special place in my heart — the other two being chocolate chip oatmeal cookies and Black Forest cake.And if you’re wondering what those three things could possibly have in common, the answer is: almost nothing other than the fact that they’re delicious and basically epitomize my childhood.I’ve been baking for pretty much as long as I can remember, and almost all of those early baking memories involve hanging out in the kitchen and “helping” Mom make one of the aforementioned treats, with cookies being the most common, Black Forest happening for every.single special occasion, and the elusive banana bread making an appearance on the off-chance that we had some ripe bananas lying around… which wasn’t really that often.It wasn’t until many years later when I realized that there actually was a huge difference in not only the sweetness, but the texture that properly ripe bananas add to whatever you throw them in.I originally posted a slightly modified version of this recipe a couple years ago, but it pretty much got lost in the archives since I wasn’t serious about food blogging at that point, and had no idea about photography, SEO, social media promotion, etc… which is a shame because it’s really kind of amazing.And by “really kind of amazing” I mean it’s easily my favourite recipe for healthy banana bread.Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!medium-sized ripe bananas ( or mashed) 1/2 cup ( 115 g ) plain or vanilla Greek yogurt.( ) brown sugar Optional add-ins: 1/2 cup chocolate chips/raisins/nuts Instructions Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan.Whisk in the mashed bananas, yogurt, maple syrup, and sugar (if using), mixing until smooth.Pour the batter into the loaf pan, spreading it out evenly, and bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean. .

Extra-Moist Banana Bread with Greek Yogurt ...

Extra-Moist Banana Bread with Greek Yogurt ...

Extra-Moist Banana Bread with Greek Yogurt ...

It's simply made in a few minutes using just one bowl and a hand mixer (or fork/whisk also work just fine), so clean up couldn't be any easier.Little piece of banana are just fine and add extra moisture to the bread at the end.AND, for a richer and extra moist texture, I use Greek yogurt in combination with vegetable oil.You can substitute the yogurt with the same amount of sour cream, and the vegetable oil with 4 ounces of butter (softened at room temperature) if you prefer.- When the bananas are very ripe, you can simply add to the bowl with other ingredients and mash using your hand mixer. .

Banana Bread with Yogurt

Banana Bread with Yogurt

Banana Bread with Yogurt

Take this quick bread- The texture is moist and soft in the middle and has a lovely tender crumb.It’s pleasantly sweet and full of banana flavor, and you won’t even know there is yogurt in it!Bob’s gluten free 1-to-1 baking flour has added xanthan gum and works perfectly for this loaf.Bob’s gluten free 1-to-1 baking flour has added xanthan gum and works perfectly for this loaf.– Both leavening agents are used to raise the batter while keeping it fluffy on the inside.Salt – Just a pinch to balance out the flavors and bring out the natural sweetness of the bananas.– Just a pinch to balance out the flavors and bring out the natural sweetness of the bananas.Start by adding your dry ingredients into a small bowl and mixing them together.In a mixing bowl, add the bananas, maple syrup, yogurt, eggs, and vanilla extract, until smooth.Now, transfer the batter into greased loaf pan and bake at 180C/350F for 50-60 minutes, or until a skewer comes out mostly clean.Remove the yogurt banana bread from the oven and let it cool in the pan completely, before slicing and serving.Make them gluten free – Be sure to use Bob’s Red Mill 1 : 1 baking flour.As such, it isn’t as sweet as other kinds of banana bread with added sugar.If you prefer a sweeter bread, you can add 1/4 cup of brown sugar to the batter.If you notice your banana bread is browning on top a little too much, cover it with tinfoil and let it bake for the full duration.: Greek yogurt banana bread can be stored at room temperature, covered, for up to 3 days.To freeze : Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months.: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months.5 from 47 votes Print Prep Time: 5 minutes Cook Time: 50 minutes Total Time: 55 minutes Servings: 12 servings Calories: 153 kcal Author: Arman Ingredients 2 cups all purpose flour I used gluten free * See notes.In a large mixing bowl, whisk together the bananas, softened butter, maple syrup, yogurt, eggs, and vanilla extract.Remove the banana bread from the oven and let it cool in the pan completely.TO FREEZE: Place slices of the bread in a ziplock bag and store them in the freezer for up to 6 months. .

Healthy Moist Banana Bread

Healthy Moist Banana Bread

Healthy Moist Banana Bread

This no-fail recipe makes the best moist and tastiest banana bread you will find!I made a batch shared a few slices with my friends and they could not believe it was “healthy”.To make this banana bread healthy, The sugar is replaced with honey and for the butter, we opted in for coconut oil.1/2 cup dark chocolate chips or chopped walnuts, raisins, optional Instructions Pre-heat oven to 325F.In a medium bowl, whisk the flour, cinnamon, baking soda and salt.In a large bowl, beat eggs, oil, honey, milk and vanilla for 2 minutes.Pour batter into greased pan, sprinkle with some more cinnamon, raw sugar, or banana slices (optional) Bake for 50-55 minutes or until a toothpick inserted comes out clean.*Trader Joe's has white whole wheat flour that is also great in this bread.Recipe inspired by Use Bob's Red Mill gluten free flour.use almond milk and flax eggs and maple syrup. .

The best banana bread recipe — Bless this Mess

The best banana bread recipe — Bless this Mess

The best banana bread recipe — Bless this Mess

The Best Banana Bread is sweet, moist, and perfect every time.Greek yogurt in this banana bread is the secret ingredient that packs a huge punch.If you don’t have Greek yogurt you can easily substitute with sour cream.Most people have a “go-to” recipe for these kind of classic kitchen favorites.And for those of us who don’t have a “go-to” we end up trying and trying recipes until we find the magical one that is everything we’ve ever looked for.This recipe is exactly what you expect from banana bread and it turns out perfect every time.Removing if from the pan after 10 minutes helps the bottom to not get too soggy from the steam.And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.One Bowl Banana Bread Recipe ★★★★★ 5 from 3 reviews Author: Melissa Griffiths-Bless this Mess.very large ripe bananas, mashed well 6 tablespoons butter, melted and cooled.In a large bowl mash the bananas with a fork or pastry blender.You can use whole wheat flour instead of the white (or half and half), you can use sour cream instead of the yogurt, and I have even had great luck making “flax eggs” instead of using real eggs for this recipe (mix 1 tablespoon ground flax meal with 2.5 tablespoons water PER egg you need, stir and let it rest for 5 minutes before using).You can also add 1-2 teaspoons of cinnamon to the batter or 1 cup of chocolate chips if you’d like.You can reduce the sugar in this recipe to 1/2 cup if you like a less sweet banana bread. .

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