Best 9 Easy Banana Bread With Yogurt Recipes

JOY'S EASY BANANA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

MY FAVORITE BANANA BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
• Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
• Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
• Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

BANANA YOGURT MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
• Add contents of wet mixture to dry ingredients and mix- do not over mix.
• Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
• Bake at 400 degrees for 20-25 minutes or until golden.

BEST BANANA BREAD RECIPE

Steps:

• Preheat the oven to 350°F (175°C). Grease a loaf pan (9x5 inch loaf pan).
• Add the walnuts on a rimmed baking sheet, slide in the oven and toast until fragrant, 5 to 10 minutes. Let cool.
• In a large bowl, combine the flour, walnuts, brown sugar, baking soda and salt. In a medium bowl, stir the mashed bananas, yogurt, eggs, butter and vanilla with a spoon. Add rum, if using. Lightly fold the banana mixture into the dry ingredients with a rubber spatula, mixing just until combined. The batter should be thick and chunky. Scrape the batter into the loaf pan.
• Bake the banana bread until the surface appears golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. Let cool the banana bread in the pan for 5 minutes. Remove from the loaf pan, slice and serve warm.

HEALTHY BANANA BREAD

Steps:

• Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8 x 4-inch loaf pan with nonstick spray and set aside.
• Mash the bananas in the bottom of a large bowl until mostly smooth.
• Whisk in the egg, then the yogurt and oil.
• Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top, then stir until combined.
• Gently stir in the flour until barely combined, then fold in any mix-ins.
• Scrape the mixture into the prepared pan. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Check at the 35-minute mark and tent with foil if the bread is browning too quickly at the corners. Place the pan on a wire rack and let cool for 15 minutes. Remove from pan and place on rack to finish cooling completely (for neat slicing), or enjoy warm and don't worry if the slices are messy.

HEALTHIER YOGURT BANANA BREAD

Steps:

• Grease one 5x9-inch loaf pan, or use 3 mini loaf pans. Some people even double the recipe and bake it in a bundt pan. Spray with cooking spray to coat pans.
• Cream margarine, sugar, eggs and vanilla.
• Add dry ingredients, then mashed bananas, nuts, and yogurt or sour cream. Add chocolate chips, if using. Mix well.
• Bake at 350°F for 1 hour. If using mini loaf pans, cook for about 45 minutes. Enjoy!

BEST BANANA YOGURT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
• Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt.
• Pour batter into the prepared loaf pan.
• Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

GREEK YOGURT BANANA BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper (overhanging on the two long sides) then grease the parchment paper with cooking spray.
• In a large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt.
• In a separate medium bowl, whisk together the mashed bananas, eggs, Greek yogurt, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chopped nuts or chocolate chips then scrape the batter into the prepared loaf pan.
• Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out clean.
• Remove the bread from the oven and allow it to cool completely in the pan before using the parchment paper overhangs to lift the bread out of the pan to slice and serve.
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BANANA BREAD WITH GREEK YOGURT

Steps:

• PREP: Preheat the oven to 350 degrees F. Grease and flour a bread pan; set aside. I use an 8x4-inch bread pan. Remove the skins and then mash the bananas with a fork.
• WET INGREDIENTS: In a large bowl, stir together the mashed bananas, Greek yogurt, egg, vanilla, coconut oil (measure in melted form), honey, and brown sugar until well combined.
• FLOUR: From your 1 cup of flour, remove 1 tablespoon and replace it with 1 tablespoon of cornstarch (this makes a lighter, cake-like flour). Stir.
• DRY INGREDIENTS: In another bowl, stir together the baking soda, salt, cinnamon, flour/ cornstarch mixture, and oat flour (measure oat flour after blending the oats. To make oat flour, put old-fashioned or quick oats in a blender and pulse them until they resemble flour).
• COMBINE: Mix the wet and dry ingredients together until just combined (over-mixing will yield a dense bread).
• BAKE: Pour into the prepared bread pan. If desired, sprinkle 1-2 tablespoons brown sugar on top of the bread for a nice crust. Bake for 45-65 minutes or until a fork comes out clean when inserted into the center, or the bread starts to pull away from the edges. If needed, tent the top with foil if the top of the bread is baking faster than the rest.
• STORAGE: Store in an airtight container in the fridge. (Microwave a piece for 5-10 seconds before enjoying.) Bread is best eaten within 2-3 days. Otherwise, tightly wrap individual pieces and freeze.