Introduction: Banana Bread (With Greek Yoghurt)
Banana bread is a great and healthier treat to share with your loved ones and i have added extra protein and less fat by using 0% fat free greek yoghurt instead of sour cream.
This recipe is very simple and is great if you have old bananas that you do not want to throw out. The more brown and soft the better flavour you get!!
Step 1: Ingredients
1 3/4 cup Plain Flour
1 Tsp Baking powder
1 Tsp Bi-carbonate soda
1/2 Tsp salt
1/2 cup thick greek yoghurt (I use Chobani's 0%fat free greek yoghurt)
1 cup mashed bananas from brown bananas (the more brown/ old the better the flavour)
2 Eggs (room temperature)
1 1/2 Tsp vanilla bean paste
1 Cup sugar (I do 1/2 cup brown and 1/2 cup white caster sugar)
112g butter room temperature
Step 2: Equipment
1 Loaf baking tin
baking paper (and a form of grease to make it stick to the pan)
spatula/scraper, mixing bowls
Step 3: Make the Batter
First cream the butter and sugar together until the mixture is light and fluffy. Then add the eggs one at a time, beating between each addition (this ensures even distribution of the eggs). Then add the vanilla, mashed banana and yoghurt and beat. The mixture will be very liquidy at this point.
Step 4: Add Dry Ingredients
Next in a separate bowl whish in the baking powder and bi carb soda to the plain flour and make sure t is mixed evenly. Then add this to the liquid mixture in batches until it is all added and combined.
Then in your loaf tin, lined wth baking paper pour in the banana bread mixture and spread the mixture evenly in the pan.
Place into a preheated oven of 170 Degrees Celcius for about 1 hour (maybe check it at 50 minutes, it depends on your oven)
Step 5: SERVE!!
After the banana bread has finished cooking allow it to cool for about 10-15 minutes then remove it and place it on a wire cooling rack to cool completely (Or eat it straight away when it is still warm THIS IS THE BEST!!)
Other options is to place it in the toaster or oven before serving.
Runner Up in the
Baking Contest 2016