I’ve been craving banana bread for weeks now, but haven’t been able to make it due to the lack of overly ripe bananas in my house. Luckily, this week I had a few leftover brown bananas that were just perfect for baking. I ceased the opportunity as quickly as possible because as much as I LOVE the taste of banana bread, I love the SMELL of it baking in the oven even more! This time,as the banana bread was baking I was still excited to smell the rich aroma, but quite a bit nervous to taste it. This was my first attempt at baking a yogurt banana bread loaf, and I was a little skeptic as to how it would turn out. Fortunately, the banana bread Gods were smiling down on me, because it was a huge success! This banana bread tastes more moist than an average loaf, and also contains a nice boost of protein! What more could you ask for?
Chobani Yogurt Banana Bread
Yields 1 full loaf
- 1 & 1/2 cups of all purpose flour
- 1/2 cup of sugar
- 3/4 cup mashed very ripe banana (about 3)
- 1 container(6oz) of Chobani Greek 0% yogurt
- 1/3 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup chopped walnuts
- Heat oven to 350 degrees and grease the bottom of a 9×5 inch loaf pan with shortening or cooking spray.
- In a large bowl,beat all of the ingredients except the nuts with an electric mixer on low speed for 30 seconds. Increase the speed and then continue to beat for 45 seconds (make sure to scrape the bowl frequently).
- Once all the ingredients are fully beaten, stir in the nuts.
- Pour the batter into the pan and bake for 45-55 minutes, or until a toothpick inserted into the bread comes out clean.
- Cool for 10 minutes, and then transfer to a cooling rack. Cool completely for 1 hour before cutting.
Have you ever used yogurt when baking? How so?