Going Greek is in. I’ve stopped buying Activia which was my yogurt of choice until I came across Chobani Greek Yogurt. In this transition I’ve realized I prefer Greek yogurt above regular yogurt due to the tangy (acidic) taste, less sweet and creamier consistency. One of my favorite uses to incorporate Yogurt in my cooking is through Indian cuisine such as Chicken Tikka. I’m trying to find other ways beyond curries and Indian food in which to use Greek yogurt. I thought why not add one of my favorite snacks to one of my childhood favorite desserts and see what happens. Sometimes I do good work.
Growing up, my Grandma always had a hobby of cooking and baking. I swear that’s where I get my motivation from. For as much as I try, there is no way any of my cooking will out do Grandmas. I love everything my Grandmother makes even if its a BLT. She always had a love for making banana nut bread and I was repeatedly her biggest fan when she did. I would eat it up faster than she could bake it. With bananas always being a staple in my house, I have no problem when I see the yellow skin getting brown spots on it. In fact it excites me a little bit because I know I can freeze them and use them for a rainy day in some fun adventure of baking. After 24 years I finally asked my Grandmother for her recipe so I could make what I’ve been aching for the past month to make. I made some changes to her recipe because i wanted to add in Greek yogurt. The only change it made in the final product was a moist bread. Adding yogurt didn’t change the flavor at all because I used plain yogurt. It did make the bread a bit more solid, not as dry. I loved the results and I think you will too.
Prep Time: 10 Minutes
Total Time: 40 Minutes
-2 Cups AP Flour
-1 Cup Granulated Sugar
-3/4 Teaspoon Baking Soda
-1/2 Teaspoon Sea Salt
-1/4 Cup Butter, melted
-2 Each Eggs
-3 Each Bananas, mashed
-6 Ounces Plain Greek Yogurt
-1 Teaspoon Vanilla Extract
-1 Cup Chocolate Chips
Method of Prep:
-Preheat Oven to 350 degrees.
-In a stand mixer combine butter, and sugar. Mix until well incorporated.
-In a large bowl mix flour, baking soda, and salt. Set aside.
-Add in bananas, vanilla, eggs, and yogurt into butter and sugar mix. Stir until incorporated.
-Slowly add in flour mixture and continue to mix on medium speed.
-Lastly stir in the chocolate chips.
-Spray a bread pan and pour in mixture. Fill pan halfway. Use 2 pans if you have to.
-Place in oven for 20 Minutes. Rotate.
-Leave in for another 20 minutes, remembering to check every 10 minutes until golden brown on top and a toothpick or knife comes out of the center clean. The cooking will take anywhere between 30 and 40 minutes.
-Serve with fresh fruit or ice cream.
***Note: If after 2 days I still have left over bread, I will make banana bread french toast 🙂 Yum!