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greek yogurt banana bread laura fuentes

Easy Greek Yogurt Banana Bread (Laura Fuentes Recipe)

Banana bread, in its many forms, has long held a cherished place in home kitchens across generations. It often conjures memories of cozy afternoons, the inviting aroma filling the air as a beloved recipe bakes. More than just a baked good, it embodies resourcefulness, transforming overripe fruit into a delectable and nourishing offering. It's a testament to the enduring appeal of simple pleasures.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 1 loaf
Calories 220 kcal

Equipment

  • 9x5-inch loaf pan
  • mixing bowls (medium and large),
  • Whisk
  • Electric Mixer (handheld or stand)
  • Measuring cups and spoons
  • Rubber Spatula
  • Wooden Skewer or Toothpick
  • Wire Rack

Ingredients
  

  • 1 cups 192g all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • teaspoon ground cinnamon
  • teaspoon salt
  • cup 113g unsalted butter, softened
  • cup 150g granulated sugar (or alternative sweetener like coconut sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup 227g plain Greek yogurt
  • 3 ripe bananas mashed
  • cup optional chopped walnuts or pecans

Instructions
 

  • Preheat oven to 350F (175C). Grease and flour a 9x5 inch loaf pan.
  • In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
  • In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a small bowl, mash bananas.
  • Add the Greek yogurt to the butter mixture and mix well. Then, add the mashed bananas and combine.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Fold in the chopped nuts, if using.
  • Pour batter into the prepared loaf pan and spread evenly.
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Slice and serve.
  • Optional Tips:
  • For a moister bread, add an extra cup of mashed banana.
  • Substitute applesauce for half the butter to reduce fat content.
  • Add chocolate chips for a richer flavor.
  • To prevent the top from browning too quickly, tent the loaf pan with foil during the last 15 minutes of baking.

Notes

Variations
  • Ingredient Swaps: For those seeking dairy-free options, the Greek yogurt may be replaced with a plant-based alternative such as coconut yogurt or a thick cashew cream. All-purpose flour can be exchanged for a gluten-free blend to accommodate dietary restrictions. For a richer flavor, brown butter may be used in lieu of softened butter.
  • Regional Twists: A touch of cardamom or nutmeg can evoke the flavors of South Asian baking traditions. Adding a tablespoon of dark rum or bourbon enhances the banana flavor with a Caribbean flair. A swirl of dulce de leche adds a touch of South American indulgence.
  • Dietary Adjustments: To reduce the sugar content, consider using alternative sweeteners such as monk fruit sweetener or erythritol. For a vegan version, substitute flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, allowed to sit for 5 minutes) for the chicken eggs. Incorporating whole wheat flour or oat flour increases the fiber content.

Serving Suggestions

The Greek yogurt banana bread serves well as a breakfast item, a mid-afternoon snack, or a light dessert. It can be enjoyed on its own, lightly toasted with a spread of butter or cream cheese, or alongside a scoop of vanilla ice cream. For a more elegant presentation, consider warming a slice and topping it with caramelized bananas and a drizzle of maple syrup. Additionally, it pairs harmoniously with a cup of coffee, tea, or a glass of milk.

Storage Tips

To preserve freshness, the banana bread should be stored in an airtight container at room temperature. It will remain moist for up to 3-4 days. For longer storage, the loaf can be tightly wrapped in plastic wrap and then placed in a freezer bag, where it will keep for up to 2-3 months. Thaw overnight in the refrigerator before serving. Individual slices can also be frozen for easy portioning. Ensure the bread is completely cooled before wrapping to prevent condensation.

Frequently Asked Questions

  • Question 1: Can the sugar content be further reduced?
    Answer: Yes, the sugar content can be reduced by up to 25% without significantly affecting the texture. However, some sweetness may be lost.
  • Question 2: What if I dont have Greek yogurt?
    Answer: Sour cream can be used as a substitute, offering a similar tang and moisture level.
  • Question 3: How do I prevent the bread from sinking in the middle?
    Answer: Avoid overmixing the batter and ensure the oven temperature is accurate.
  • Question 4: Can I add chocolate chips?
    Answer: Absolutely! Chocolate chips are a delightful addition. Consider using dark chocolate chips to maintain a healthier profile.
  • Question 5: How can I tell if the bread is fully baked?
    Answer: A wooden skewer inserted into the center should come out clean, or with a few moist crumbs attached.
Keyword Healthy Baking