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Banana Bread With Yogurt Instead Of Butter
If you’re a fan of banana bread but want to make a healthier choice, this recipe is for you. We’re taking the classic banana bread and giving it a twist by replacing butter with creamy yogurt. The result is a moist, flavorful loaf that’s perfect for breakfast, snacks, or dessert. Let’s dive into this delightful recipe!
Overview
This Banana Bread with Yogurt offers a delightful blend of flavors and textures. It’s a healthier alternative to traditional banana bread, thanks to the substitution of butter with yogurt. Here’s what you’ll need for this delicious treat:
- 1 cup mashed ripe bananas (about 3 bananas)
- 1 cup plain yogurt
- 2 large eggs
- 1/2 cup sugar
- 4 Tbsp butter, melted
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup chopped walnuts
This recipe offers some flexibility for customization to accommodate various dietary preferences or restrictions:
Variations:
- For a nuttier flavor, consider using whole wheat flour instead of all-purpose flour.
- Feel free to experiment with different nuts or seeds instead of walnuts, such as pecans, almonds, or sunflower seeds.
- Add a handful of chocolate chips or dried fruits for a sweet twist.
Substitutions:
- Replace sugar with honey or maple syrup for a natural sweetener alternative.
- If you’re dairy-free, opt for non-dairy yogurt to keep the creamy texture without the dairy content.
- Eggless option: Substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water).
Cooking Time & Servings
This Banana Bread with Yogurt takes approximately 60 minutes to bake at 350ºF (175ºC). Once it’s beautifully browned, cracked open on top, and a toothpick inserted into the center comes out clean (with a few moist crumbs), your bread is ready.
The recipe yields a scrumptious loaf that you can slice into approximately 10 servings, making it perfect for sharing with family and friends.
Ingredients
Prepare your kitchen with the following ingredients:
- 1 cup mashed ripe bananas (about 3 bananas)
- 1 cup plain yogurt
- 2 large eggs
- 1/2 cup sugar
- 4 Tbsp butter, melted
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup chopped walnuts
Instructions
Follow these simple steps to create your Banana Bread with Yogurt:
- Preheat your oven to 350ºF (175ºC). Rub a little butter on the inside of a loaf pan to coat the bottom and sides.
- Mash the ripe bananas well and add them to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they’re well combined.
- In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, salt, and nutmeg until well combined.
- Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).
- After baking, let the banana bread cool in the pan for about 15 minutes. Once it’s slightly cooled, it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve.
Nutritional Information
Each serving of this Banana Bread with Yogurt is a delightful treat. Here’s the nutritional information per serving:
- Calories: Approximately 235 kcal
- Fat: 10 g
- Carbohydrates: 33 g
- Protein: 5 g
Cooking Time & Servings
For this delightful Banana Bread with Yogurt, you’ll need to preheat your oven to 350ºF (175ºC). The total baking time is approximately 60 minutes. Once it’s beautifully browned, cracked open on top, and a toothpick inserted in the center comes out clean (with a few moist crumbs), your bread is ready.
This recipe yields a scrumptious loaf that you can slice into approximately 10 servings, perfect for sharing with family and friends.
Equipment
Prepare your kitchen with the following equipment and tools to make this delectable Banana Bread with Yogurt:
- A loaf pan for baking your banana bread. Make sure to coat the bottom and sides with a little butter to prevent sticking.
- A large bowl for mixing the wet ingredients.
- A whisk for thoroughly combining the banana, yogurt, eggs, sugar, melted butter, and vanilla.
- A separate bowl for mixing the dry ingredients.
- A spatula for gently folding the dry ingredients into the wet ingredients and incorporating the chopped walnuts.
- A toothpick for checking the doneness of your banana bread.
- A wire rack for cooling your banana bread after baking.
Notes:
- For an extra flavor dimension, try using brown sugar instead of white sugar. It adds a hint of caramel richness to your banana bread.
- Allowing the bread to cool in the pan for about 15 minutes before transferring it to a wire rack makes it easier to release from the pan.
Tips:
- When combining the dry ingredients into the wet ones, avoid over-stirring. A few lumps are acceptable; just make sure there’s no dry flour left at the bottom of the bowl to prevent overmixing.
- Get creative with your bread by incorporating other mix-ins like chocolate chips, dried fruits, or coconut flakes.
Frequently Asked Questions:
- Q1: Can I use whole wheat flour instead of all-purpose flour?
- A1: Yes, you can substitute whole wheat flour for all-purpose flour, which will provide a heartier, nuttier flavor to your banana bread.
- Q2: Can I freeze the banana bread?
- A2: Absolutely! To freeze the banana bread, slice it into individual portions, wrap them tightly in plastic wrap and aluminum foil, and store them in the freezer. When you’re ready for a quick and delicious treat, thaw out the slices as needed.
- Q3: How can I make this bread without nuts?
- A3: Certainly! If you prefer a nut-free version, you can omit the walnuts altogether or replace them with your favorite nuts or seeds.
- Q4: What’s the best way to store leftover banana bread?
- A4: To maintain the freshness of your banana bread, store it in an airtight container at room temperature for up to three days. For extended storage, keep it in the refrigerator for up to a week, or you can freeze it for several months.
Personal Thought
Baking this Banana Bread with Yogurt has been an enjoyable culinary adventure. The unique use of yogurt instead of butter results in a delightful, moist texture and a tangy undertone that beautifully complements the sweetness of ripe bananas. The nutmeg adds an inviting warmth to the aroma and flavor, making this banana bread a favorite in my kitchen.
What’s particularly wonderful about this recipe is its versatility. Whether you’re savoring a slice for breakfast with your morning coffee or sharing it with friends over tea, it never fails to impress. The use of yogurt not only reduces the butter but also enhances the overall moisture content of the bread, ensuring a delicious and tender crumb.
As you embark on your baking journey with this Banana Bread with Yogurt, I encourage you to get creative. Experiment with different mix-ins, or try using brown sugar for a subtle caramel note. Baking is not just about following a recipe; it’s about exploring flavors, textures, and making it your own.
In the end, it’s not just a loaf of bread; it’s a delightful creation that brings joy to your kitchen and warmth to your heart. So, slice, savor, and share the happiness of baking this Banana Bread with Yogurt. Happy baking!
Banana Bread With Yogurt Instead Of Butter
Equipment
- A loaf pan for baking your banana bread. Make sure to coat the bottom and sides with a little butter to prevent sticking.
- A large bowl for mixing the wet ingredients.
- A whisk for thoroughly combining the banana, yogurt, eggs, sugar, melted butter, and vanilla.
- A separate bowl for mixing the dry ingredients.
- A spatula for gently folding the dry ingredients into the wet ingredients and incorporating the chopped walnuts.
- A toothpick for checking the doneness of your banana bread.
- A wire rack for cooling your banana bread after baking.
Ingredients
- 1 cup mashed ripe bananas about 3 bananas
- 1 cup plain yogurt
- 2 large eggs
- 1/2 cup sugar
- 4 Tbsp butter melted
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350ºF (175ºC). Rub a little butter on the inside of a loaf pan to coat the bottom and sides.
- Mash the ripe bananas well and add them to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined.
- In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, salt, and nutmeg until well combined.
- Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).
- After baking, let the banana bread cool in the pan for about 15 minutes. Once it's slightly cooled, it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve.
Notes
Notes:
- For an extra flavor dimension, try using brown sugar instead of white sugar. It adds a hint of caramel richness to your banana bread.
- Allowing the bread to cool in the pan for about 15 minutes before transferring it to a wire rack makes it easier to release from the pan.
Tips:
- When combining the dry ingredients into the wet ones, avoid over-stirring. A few lumps are acceptable; just make sure there's no dry flour left at the bottom of the bowl to prevent overmixing.
- Get creative with your bread by incorporating other mix-ins like chocolate chips, dried fruits, or coconut flakes.
Frequently Asked Questions:
- Q1: Can I use whole wheat flour instead of all-purpose flour?
- A1: Yes, you can substitute whole wheat flour for all-purpose flour, which will provide a heartier, nuttier flavor to your banana bread.
- Q2: Can I freeze the banana bread?
- A2: Absolutely! To freeze the banana bread, slice it into individual portions, wrap them tightly in plastic wrap and aluminum foil, and store them in the freezer. When you're ready for a quick and delicious treat, thaw out the slices as needed.
- Q3: How can I make this bread without nuts?
- A3: Certainly! If you prefer a nut-free version, you can omit the walnuts altogether or replace them with your favorite nuts or seeds.
- Q4: What's the best way to store leftover banana bread?
- A4: To maintain the freshness of your banana bread, store it in an airtight container at room temperature for up to three days. For extended storage, keep it in the refrigerator for up to a week, or you can freeze it for several months.
the yogurt lends a touch of tanginess to the loaf without overpowering the banana flavor. Instead of sour cream, a trick that is often used to make banana bread moist, this recipe is made with yogurt, which is high in protein and low in fat. Bananas are packed with potassium, fiber, and antioxidants. Ripe bananas make the bread moist and sweet naturally, so you can use less added fats and sugars.
This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar. ; This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
Banana bread is usually denser than bread. Plus, it’s baked in a loaf pan. If you want to bake the batter in two 8” x 8” pans or a 13”x 9” pan, go for it. what to add to pumpkin banana bread. I added toasted chopped pecans, which give the bread a pleasing warmth and satisfying crunch. Toasted walnuts would also be scrumptious (they’re my favorite in these healthy banana muffins). ; I don’t think i need to tell you this, but a handful of chocolate chips, either in place of or in addition to the nuts, would not be.
Bananas are packed with potassium, fiber, and antioxidants. Ripe bananas make the bread moist and sweet naturally, so you can use less added fats and sugars. what makes this banana bread healthy? This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar. ; This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not. ;
Webwhat makes this banana bread healthy? This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar. ;
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