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banana bread recipe with yogurt

banana bread recipe with yogurt:I am getting hooked on home baking and this Banana Bread has made the oven my best friend. When I speak of a varied and balanced diet, I like to emphasize that “playful” foods must also have their place. Of course we cannot give them the prominence they have today in our diet, because their nutritional composition makes them potential sugar and fat bombs. And this potential is multiplied when we refer to the industrial versions of these foods: pastries, pastries, snacks, ice cream, sweets, appetizers … There are many categories and many of us who enjoy eating them, but we have to be aware that they do not have to appear in our diet every day and, when we consume them,

banana bread recipe with yogurt
banana bread recipe with yogurt

That is why home baking can be that opportunity to improve the nutritional profile of our favorite desserts. Reducing the content of sugars, fats and salt is not always easy since these ingredients give the food palatability. But we can always search and rummage, taste, mix and bake until we find the perfect formula. As I imagine that turning the kitchen into a test laboratory is not your thing, I will take care of bringing you this lightened version of Banana Bread or Banana Bread.

This recipe has just the right amount of sugar to give it the necessary sweetness while maintaining the smooth final banana flavor. The walnuts give it a crunchy touch and substituting some of the butter for 0% Greek yogurt is a success. An easy recipe, ideal to make with the children and to have the weekend breakfast ready. Alone or accompanied, as in this case with skimmed Greek yogurt and orange, this Banana Bread will delight young and old. Enjoy it!

banana bread recipe with yogurt

Greek banana bread recipe with yogurt

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 1 tsp baking powder
  • 1 1 tsp baking soda
  • 1/2 1/2 tsp salt
  • 1 1 cup mashed ripe banana
  • 3/4 3/4 cup plain fat-free Greek yogurt, at room temperature
  • 1/4 1/4 cup unsalted butter, melted and slightly cooled
  • 1 1 large egg, lightly beaten
  • 1 1/2 1 1/2 tsp vanilla extract
  • 1/2 1/2 cup chopped pecans
  • 1 1 Tbsp Turbinado (raw sugar)

Instructions
 

  • Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray.
  • For the bread, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Fold in pecans.
  • Scrape batter into prepared pan and smooth with an offset spatula. Tap pan sharply to remove air bubbles, and sprinkle turbinado sugar over batter.
  • Bake for 50 to 52 minutes, until bread is golden and springs back to the touch (if desired, tent with foil after 30 minutes of baking time to prevent over-browning). Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.

Notes

This cake with a soft and fruity flavor is ideal for weekend breakfasts. Combined with yogurt, we get a round plate to start the morning. If kept tightly covered with a clean cloth, it can last up to 3-4 days in perfect condition.
50 g is roughly equivalent to a finger-thick slice of banana bread.
source of this wonderful recipe from https://tutti-dolci.com/

Banana bread or banana bread, an irresistible moist sponge cake

It is a real delight to be able to prepare cakes at home since you can always give it your personal touch and make them to your liking. You also know perfectly what ingredients you are using, and you forget about totally unnecessary dyes, preservatives and excess sugarWho likes a cake that only tastes like sugar?

The key is to use ripe bananas , which have quite black or very black skin, in fact the more ripe they are the sweeter and I assure you that a banana with a practically black skin is a luxury for pastry recipes because it provides a similar texture. to the egg and a delicious sweetness. It is undoubtedly a very special recipe and different from the ones we are used to and the result is tasty and very very juicy . Without a doubt it is one of those cakes that you do not need to accompany with anything else.

banana bread recipe with yogurt
banana bread recipe with yogurt
banana bread recipe with yogurt

Banana bread

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 5 ripe bananas.
  • 250 gr of oatmeal. You can also use wheat flour but oatmeal gives it more flavor.
  • 1 dessert teaspoon of baking soda.
  • 1 teaspoon of baking powder.
  • 2 eggs M.
  • 100 gr of brown sugar.
  • 120 gr 120 gr of butter.
  • 1/2 dessert teaspoon of cinnamon, or if you prefer, vanilla essence.
  • A pinch of salt.
  • 70 gr of chocolate chips.
  • 30 gr of peeled walnuts.
  • To decorate:1 ripe banana (although not in excess).
  • Salt flakes.
  • Walnuts to taste
  • Chocolate chips to taste.

Instructions
 

  • Put the sugar and butter in a large bowl (which should be left out of the fridge at least half an hour before so that it is soft and manageable). Beat well with a hand or electric stirrer until the mixture turns creamy.
  • Peel the bananas and mash them with a fork until the cream is as homogeneous as possible, although lumpy.
  • Preheat the oven to 180ºC for about 10 minutes  while you finish the mixture.
  • Add the bananas  and the  eggs  to the bowl and beat everything well so that the ingredients are integrated.
  • Chop the walnuts into small pieces, and if you have chosen to use chocolate for desserts, chop that as well. If, on the other hand, you are going to use chips or chocolate chips, you will not have to do anything to them.
  • Add the sifted flour , that is, passing it through a sieve so that it does not fall with lumps or cakes. Do the same with the cinnamon , baking powder and bicarbonate  and also add the pinch of salt . Mix everything well again until the ingredients are mixed. You should know that between adding the baking soda and putting the cake in the oven, the shortest time possible should pass so that its bubbling effect is noticeable in the cake, airing it.
  • Finish by adding the chocolate chips and the slightly chopped nuts , and mix well.
  • Paint your mold with a little butter using a kitchen brush, or if you prefer, line it with greaseproof paper.
  • Pour the cake mixture with it and decorate it. Peel the remaining banana and cut it into slices. I like to cut them diagonally to make them bigger but you can also cut them round, and put them on the cake.
  • Sprinkle some flake salt , some chopped walnuts and some chocolate chips on top .
  • Place the mold in the oven at medium height, with heat up and down and a fan. Bake for 50-60 minutes  or until done. You can tell if, from minute 45, you do  the toothpick test : click the cake with a toothpick, and if it comes out with few remains stuck, it is ready. Be careful, I say "few leftovers" because it is a cake that you do not have to cook 100% or until it dries completely because there are always leftovers that are usually pieces of banana. If it is excessively soft to the touch and does not yet have a certain structure, leave it for a few more minutes.
  • Also keep an eye on it from minute 40 onwards because if it is browning too much on the top you should cover it with aluminum foil and continue baking it.
  • Turn off the oven, remove the cake and let it rest for about 10 minutes . After that time, remove it from the mold and let it cool on a tray or on the baking paper if you had lined the mold with it.

Serve and taste:

Although you can eat it fresh, I really recommend that you wait the next day . I know it is the most difficult of the whole recipe but I assure you that the texture and especially the flavor that it has the next day has nothing to do with it. I usually leave it this first day at room temperature and uncovered, but when 24 hours have passed I keep it in a closed container in the pantry (it lasts 3-4 days perfectly) and, if it is hot, in the fridge although always taking it out at least 30 minutes before consuming it so that it is not cold.

Read also:chocolate chip cheesecake cookies

The mixture of flavors is a real delight but I think the protagonist is the texture since spongy parts are interspersed and reminiscent of a sponge cake with other more humid thanks to the banana lumps and of course parts full of melted chocolate thanks to the nuggets. It is of authentic… =

Variants of the recipe for the banana bread or banana bread, very juicy:

banana bread recipe with yogurt
banana bread recipe with yogurt

If you want to flavor it in another way, you can replace the cinnamon with vanilla essence  or add orange zest .

You can decorate it with a banana cut in half lengthwise, it looks great aesthetically, and of course change the nuts for other nuts that you like (almonds or pistachios for example) and even add some raisins for an even sweeter touch.

Tips:

Each oven is different,  so you should keep an eye on how your cake is going while it is baking, and do  the toothpick test when it has been baking for 45 minutes. Even so, remember that it is not completely set so when you do the test, even if the toothpick comes out a little stained, you can take your cake out of the oven because it will be ready.

With bananas, I recommend that, rather than buying them and letting them ripen at home, try to find a stall in a market or greengrocer that usually has ripe bananas since they will always be much better priced and you will also have them ready to use in this type of preparations. I sometimes buy a lot when they are ripe and if I don’t use them at the moment, I hair them and freeze them so I have them available whenever I want.

With bananas, I recommend that, rather than buying them and letting them ripen at home, try to find a stall in a market or greengrocer that usually has ripe bananas since they will always be much better priced and you will also have them ready to use in this type of preparations. I sometimes buy a lot when they are ripe and if I don’t use them at the moment, I hair them and freeze them so I have them available whenever I want.

Anna

Anna is a registered dietitian with a bachelor’s degree and a certificate in general nutrition. she is started as a nutritionist clerk in 2017 and moved to buzzrecipes in 2018. she is now manages author communications, topic selection, and medical review of all nutrition content.

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