Dee-licious Greek Yogurt Banana Bread

After trying several recipes for banana bread that had some but not all of the things I wanted in it, I tweaked a few together and came up with this version with Greek yogurt. I made 8 loaves before declaring it a success (and the comments from family and coworkers sealed the deal).

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Step: 2

Mix mashed bananas and yogurt together in a bowl.

Step: 3

Combine butter, white sugar, and brown sugar in a large bowl; beat using an electric mixer until creamy. Add eggs and vanilla extract and stir to combine. Add banana mixture and mix well.

Step: 4

Stir flour, oat flour, rolled oats, baking soda, baking powder, and salt together in a bowl. Add to the banana-butter mixture and stir just until combined. Don’t overmix. Fold chocolate chips and walnuts into the batter. Divide batter between the prepared pans.

Step: 5

Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes. Remove from the oven and cover loosely with aluminum foil for 5 minutes. Remove from the pans and allow to cool completely.

Per Serving: 372 calories; protein 6.2g; carbohydrates 48.1g; fat 18.9g; cholesterol 47.5mg; sodium 426.4mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.