Not a fan of that picture at all, but whatev – I’m an amateur 🙂
This is like the tenth banana bread recipe I have tried in my baking days and it’s seriously crazy how each can vary so much considering the ingredients are relatively the same, mixing it up ever so slightly – applesauce here, sour cream there.
For this one, I decided to give the Greek yogurt fad a go, along with some gluten free flour. The end result? Deliciously, fluffy, moist bread. Seriously insanely good. Different than the dense banana breads I’m used to making but might I say, equally tasty?
If I ever came across the opportunity to open a bakery some day, I would have to have at least two versions of banana bread on the menu – aggressive, I know.
This recipe was inspired by a recipe I came across on…wait for it….PINTEREST!
Like I mentioned in my previous post, I’ve been reunited with Pinterest after months of time off any it feels oh so good.
GF Greek Yogurt Banana Bread
- 1 ½ Gluten Free Blend Flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup brown sugar
- ½ cup melted butter
- 2 eggs
- ½ Greek yogurt
- 1 tsp vanilla extract
- 2 mashed bananas
- pecan pieces (optional)
Preheat oven to 350 degrees and grease up a loaf pan. In an electric mixer combined brown sugar, eggs, melted butter and vanilla until WELL blended.
Sift together the dry ingredients. Slowly start to incorporate the dry ingredients into the wet – set aside once the batter has come together. Mix together mashed bananas with Greek yogurt. Fold into batter until combined. Sprinkle with pecan pieces. Bake for about 45 – 50 minutes or until a toothpick comes out clean.
Now, the best part, EAT IT! I sometimes have been known to top my banana bread with some good ol’ butter or maybe some peanut butter and drizzled honey – skies the limit folks.