recipe || greek yogurt banana bread


Fall is coming. There's a crispness in the air, the tone of blue in the sky is changing, the days are growing a bit shorter, my orange clove candle is constantly lit, that cozy feeling that solely belongs to fall is starting to make its presence known. I wore a sweater and jeans today and we had the only the screen doors shut so that the cool air could breeze through our house. So, naturally, I had to express my joy over these ever-increasing signs of fall by whipping up some sort of baked good in the kitchen.  

Greek Yogurt Banana Bread

1/2 cup butter, softened

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup banana pulp mashed (about 3 ripe bananas)

1/4 cup plain nonfat greek yogurt

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup nuts

for chocolate chip banana bread

reduce sugar to 1 cup

add 1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

In a large bowl with electric mixer on medium speed, cream together butter and sugar. Add eggs one at a time and mix well. Add vanilla extract, banana pulp, and greek yogurt, mixing well after each ingredient. 

In a separate bowl, mix flour, baking soda and salt to combine. Gradually add flour to the wet ingredients and mix until just combined on low speed. Mix in nuts until well combined.

Pour batter evenly into 4 well greased mini loaf pans and bake for 32-35 minutes or until a toothpick inserted into the center of the loaf comes out clean. 

for chocolate chip banana bread

After the dry ingredients are added to the wet ingredients, fold in chocolate chips.

original recipe source

notes:

*I didn't add nuts this time around.

*I forgot to reduce the sugar, but it still tasted great. ;)

*I baked it in two regular size loaf pans, and for the full 35 minutes.