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Greek Yogurt Kid Approved Banana Bread



Well, hello there my friends. Sitting here on this Tuesday, feeling like I cannot sit still but also cannot do much. My mind has been scattered and my heart racing. So I am listening to what I think I need, meditating and watching my two girls play. And I felt the need to share this recipe I made last week ( and have made SOOOO many times before).


I love to make something special on Fridays, and always make extra for the weekend. Introducing, kid approved and adult loving, healthy-ish greek yogurt banana bread that will have even the pickiest mouths happy. With this bread, I suggest you double it and drop a loaf off at a neighbor or freeze for a special no hassle treat or if your home is anything like mine just keep one in the fridge since an entire loaf ill easily be polished off in a couple days.


As for changes, you can easily swap out the banana and make with pumpkin puree or even apple sauce! But a way to make it super special is to add a 1/2 cup of rainbow sprinkles to the banana bread to make it a sort of "funfetti" banana bread, I am going to do that for the girls this week and will try and show it on IG. :)



GREEK YOGURT BANANA BREAD RECIPE

1 1/2 cups whole wheat flour (all purpose flour also works here!)

1/2 cup brown sugar (agave or maple syrup also works here)

1 tsp kosher salt

1 tsp baking soda

2 1/2 tsp baking powder

2 eggs ( I have swapped 1/2 cup of applesauce for the eggs!)

1/2 cup plain, full fat greek yogurt (sour cream or buttermilk have world when I have on hand!)

1/2 cup of butter, softened

2-3 ripe bananas, mashed and fit in a cup

2 tsp vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves


RECIPE

1. Preheat oven to 350 degree F. Lightly grease ( we use a coconut spray an 9″ bread pan and set aside.

2. In a large bowl or stand mixer, beat the butter until it is smooth, scraping the sides of the bowl. Add brown sugar and yogurt. This means beat it for about 2 minutes until it is fluffy, making sure to scrape the sides and bottom of the bowl.

3. Add eggs and vanilla. Beat well until incorporated, scraping the sides.

4. In a small bowl, use a fork or potato masher to mash about 2 and 1/2 very ripe bananas. It should come out to about 1 cup.*  A little more or a little less banana, and you are still going to get banana bread. (More banana=more dense. Less banana does NOT make your banana bread not-moist.)

5. Add flour to the bowl, but do not stir yet. (You can mix the dry ingredients in a separate bowl but I am too lazy.)

6. In a small spoon stir in baking soda, baking powder, and kosher salt into the flour. You don't want any clumps of salt or soda in your bread.

7. You can add cinnamon and teaspoon each cloves and nutmeg. This bread is still really good without the spices, they are optional.

8. Stir the dry ingredients into the wet ingredients until incorporated, scraping the sides and bottom.

9. Fold in the yogurt.

10. Pour the batter into the prepared pan and smooth out the top.

11. Bake at 350 for 55-65 minutes. Every oven is different and you are probably going to have to check it a few times ( this is huge!!).

12. Let the bread cool completely (okay, well at least for 20 minutes or so) on a cooling rack before slicing into it. If you don't devour a warm slice immediately with copious amounts of butter, it's a crime against bananas everywhere.


There is nothing sadder than undercooked banana bread, so I rely completely on the toothpick test: a toothpick inserted very deeply into the center of your bread (stick it right into the crack that has formed) should come out with no wet batter on it. Very moist crumbs are ok, as the bread will continue cooking just a bit once pulled out of the oven. The bread should look nice and brown on top and should be pulling away from the sides of the pan.





* I love saving ripe bananas for future use like in this bread or smoothies!

Here’s what I do: peel them, freeze in a ziplock and mark with the amount of bananas and date. Just remember that when you use frozen bananas for banana bread (or any baked dessert), you will have to microwave it long enough to be able to mash it. When you microwave it, a bunch of liquid will melt off of the banana. Don’t throw it away! Add it to your banana bread. It will make your bread extra moist!



One of the best parts of this blog is that I continuously am reminded that these family recipes that I can make from memory are the ones I need to write down and share!!! So I hope that this sweet little recipe that I have been making for so long is one you use for years to come.


Sending love during an anxious ridden, but hopeful time and reminding you all that coming back to your breath is always a way to get grounded.


xoxox

Natalie


© 2014 by Chic Boston Mama.