Monday, March 19, 2012

A Beautiful Day for Banana Bread with Greek Yogurt

I found this recipe on Lemon Drop Foodie and cannot say enough good things. By nature I’m not really a banana/zucchini/pumpkin bread type of gal but this is so light and fluffy and HEALTHY that even I couldn’t resist. I used Greek Yogurt instead of sour cream.


4 ounces butter at room temperature (1/2 cup)
7 ounces granulated sugar (1 cup)
1 tsp pure vanilla extract
2 large eggs, at room temperature
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 medium bananas, peeled and mashed
125ml of greek yogurt (or full fat sour cream) (1/2 cup)

PREHEAT oven to 350F
SPRAY 9x5" loaf pan with cooking spray
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream butter and sugar MED speed for 3-5 minutes until light and fluffy
ADD in vanilla and 1 egg.
BLEND until combined and add remaining egg
IN SEPARATE BOWL, whisk together remaining dry ingredient
FOLD into wet ingredients until just combined
STIR IN bananas and yogurt
SPOON batter into prepared loaf pan and level the top
BAKE 55-60 minutes or until toothpick inserted in center comes out clean


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