Greek yogurt makes this banana quick bread incredibly moist and offers a slight tang which complements mini chocolate chips and toasted nuts.  So easy to make, this bread is the perfect way to turn those uneaten black bananas into pure joy.  Bake a loaf for an office treat that your colleagues will love, or serve it as a brunch item for overnight guests.  Anyway you slice it, this one is a winner. 

Seems at our house bananas can go from green to yellow to black in what seems like the blink of an eye, so I have made it my habit to toss any over-ripe fruit in the freezer for later use.  Just the other day while looking for something to thaw for dinner, I came across a few of my frozen treasures and decided that I had collected enough to make something.  The obvious, banana bread came to mind.

One of the things I like about making quick breads is that I usually have everything I need in the pantry, no special ingredients required.   Another aspect I appreciate is one mixing bowl.  No muss no fuss, and pow I have created a delicious treat that makes the house smell fantastic and that we always seem to enjoy.  After checking the larder I located about a half a cup of mini chocolate chips and a bag with some assorted nuts, not enough of either to do much with but a perfect amount to enhance a loaf of bread.  I decided to try some Greek yogurt that I had on hand to replace some of the oil and butter of my usual recipe, and it worked great.  The thick creamy texture of the yogurt definitely came through, adding amazing moisture and just a slight tang which worked well with the sweetness of the chips, but did not overpower the flavor of the banana.

With holidays coming I will certainly make this bread again, possibly mixing up some of the “add-ins” but keeping the basic recipe the same.  The other thing I love about quick breads is that they freeze extremely well.  Which makes me think that perhaps I should get on the ball now while I have a bit of time and get a few loaves in the freezer so I can be ready for holiday guests.

Print

Greek Yogurt Banana Bread

Greek yogurt adds moisture and a bit of tang to this banana bread with chocolate chips and nuts.

Course Breads, Breakfast, Brunch

Cuisine American

Keyword Greek Yogurt Banana Bread, quick bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Christoph

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated white sugar
• ¼ cup brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 very ripe bananas mashed
• ¼ cup plain Greek yogurt
• 2 large eggs
• ¼ cup vegetable oil
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• ½ cup mini chocolate chips
• ½ cup walnuts or pecans chopped

Instructions

• Place rack in center of oven and heat to 350°F. Line a 9” loaf pan with parchment paper allowing the paper to hang over the sides of the pan. Grease pan and paper.
• In a large bowl mix together flour, sugars, soda, and salt. Add chips and nuts and mix to coat.
• In a separate bowl mix together bananas, yogurt, eggs, oil and extracts.
• Mix wet ingredients into dry stirring only enough to combine. Over working the dough will make the bread tough.
• Pour into prepared bread pan and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.
• Remove bread from pan by lifting the parchment paper and place loaf on a wire rack. Cool completely before slicing.