Rating: 4.73 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

After trying several recipes for banana bread that had some but not all of the things I wanted in it, I tweaked a few together and came up with this version with Greek yogurt. I made 8 loaves before declaring it a success (and the comments from family and coworkers sealed the deal).

Recipe Summary test

prep:
20 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
16
Yield:
2 9x5-inch loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

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  • Mix mashed bananas and yogurt together in a bowl.

  • Combine butter, white sugar, and brown sugar in a large bowl; beat using an electric mixer until creamy. Add eggs and vanilla extract and stir to combine. Add banana mixture and mix well.

  • Stir flour, oat flour, rolled oats, baking soda, baking powder, and salt together in a bowl. Add to the banana-butter mixture and stir just until combined. Don't overmix. Fold chocolate chips and walnuts into the batter. Divide batter between the prepared pans.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes. Remove from the oven and cover loosely with aluminum foil for 5 minutes. Remove from the pans and allow to cool completely.

Cook's Notes:

Instead of butter, I've used a 50/50 combination of oil and applesauce with great results.

Substitute sour cream for the Greek yogurt, if desired.

Make your own oat flour by running 1 cup rolled oats through the blender.

Substitute pecans for the walnuts, if desired.

Nutrition Facts

372 calories; protein 6.2g; carbohydrates 48.1g; fat 18.9g; cholesterol 47.5mg; sodium 426.4mg. Full Nutrition
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