Easy banana bread recipe with yogurt…
Banana bread is a delightful American dessert originally created to utilize overripe bananas. In the introduction to my previous recipe for Sugar-Free Banana Bread Muffins, I shared some interesting facts about the origins of this moist and fluffy treat. The original recipe calls for butter and American brown sugar, but like all traditional desserts, banana bread can be customized in various ways. In my recipe, I used oat flour, whole wheat flour, eggs, bananas, and Greek yogurt, making it even softer. I added nuts, dark chocolate, and a small amount of leavening agent for a subtly spectacular result.
Ingredients:
- 1 cup oat flour
- 1 cup wholemeal flour
- 1/2 cup Greek yogurt 0% fat
- 2 tsp baking powder
- 2 tbsp dark chocolate chips (OR dark chocolate)
- 2 tbsp whole hazelnut
- 2 tbsp blanched almonds
- 2 tbsp walnuts
How I make an easy banana bread recipe with yogurt :
- Preheat the oven to 350°F. Coarsely chop the nuts and dark chocolate if using a bar, and set them aside.
- Peel the bananas and mash them in a bowl using a fork. Add the eggs and mix well.
- Add the Greek yogurt and continue mixing. Then, incorporate the sifted flours and baking powder, stirring until well combined.
- Transfer the batter to a buttered and floured (or parchment paper-lined) loaf pan. Top with chocolate chips or chopped chocolate and the reserved nuts (add some raisins if desired).
- Bake on the lower rack of the oven for about an hour. Always perform the toothpick test since ovens may vary.
- Once the indicated baking time has passed, remove the banana bread from the oven and let it cool completely before slicing.
Storing :
This sugar-free yogurt banana bread can be stored under a glass dome for a couple of days. Alternatively, slice it and wrap each piece in plastic wrap, storing them in the freezer for 30 to 40 days. Before enjoying, let them thaw at room temperature and then heat for 20 to 30 seconds in the microwave for a freshly baked taste.
