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???
Banana Pecan Bread With Greek Yogurt
- 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)
Preheat oven to 375.
Grease a large loaf pan.
Combine all dry ingredients in mixing bowl - including sugar.
Add butter. Blend together.
Add eggs and bananas. Blend well.
If you like chocolate chips or nuts, add them last.
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.