I don’t think I have ever had a banana bread that I didn’t like but this recipe, using Greek yogurt, was over-the-top moist like no other banana bread I have ever made.
Growing up, we would get all excited when our dad would get out the mixing bowl and his recipe cards. He writes everything in neat, tiny writing on index cards – everything – but especially his recipes. We had tons of cookbooks in the house – Joy of Cooking, Betty Crocker, Boston Cooking School – but, really, when I decided to venture into the kitchen and try to cook by myself, I went straight for his recipe box.
One of the desserts that we all LOVED was his banana bread. Fingers crossed that there were nuts in the house. Nuts made the banana bread AMAZING. My dad would usually use walnuts but since I moved south, I find myself mainly using pecans. If you’re not a nut person, leave them out. If you’re a chocolate person, chocolate chips work well, too…
I changed up my dad’s tried and true Banana Bread recipe just a bit to make the Banana Bread with Greek Yogurt by swapping out some butter for – you guessed it! – Greek yogurt. The results were pretty stellar. Way moist! Anyone top their banana bread with cream cheese or is that just me???
Enjoy!
Banana Pecan Bread With Greek Yogurt
Ingredients
- 1 1/4 cup gluten-free flour (I used cup 4 cup)
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter , softened
- 1/4 cup plain Greek yogurt
- 2 eggs , lightly beaten
- 3 bananas , rotten and mushed
- 1/2 cup chopped nuts (pecans! optional)
Instructions
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Preheat oven to 375.
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Grease a large loaf pan.
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Combine all dry ingredients in mixing bowl - including sugar.
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Add butter. Blend together.
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Add eggs and bananas. Blend well.
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If you like chocolate chips or nuts, add them last.
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Cook for an hour. Some ovens might cook faster – so check your bread after 50 minutes. A knife inserted into the center should come out clean.
Banana bread is my favorite and with Greek Yogurt it is even better!
I have found so many people whose faces just light up at the mere mention of banana bread. 🙂
I completely agree, is there such thing as a bad banana bread?! Haha, love this recipe and Greek yogurt has been great for me in baked goods (much healthier than sour cream!)
No such thing as a bad banana bread!!
I admit that I can not do bananas, but perhaps making a pumpkin version would be tasty. Hmmm…
Ooh! Definitely pumpkin!
Looking at your banana bread brought back so many memories of my mother-in-law’s banana bread. She always loaded her loaves with walnuts. I like the idea of adding extra nutrition by using Greek yogurt. Sounds like a great loaf of bread!
Thanks, Kristen! It is amazing how different foods hold so many memories.
Looks great, I would have never thought to use greek yogurt!
Thanks! I have been using Greek yogurt more and more in baked goods and the results have usually been good!