Yogurt Banana Bread
It’s like magic this recipe! Eggless. No oil. Dense. Moist. Nutty goodliness! Yes, Yogurt Banana Bread that excites!
Banana Bread Recipe
Who doesn’t love a great banana bread! I mean sometimes I buy bananas and let them sit and ripen just to make banana bread.
Some of my most awesome recipes are: English Banana Bread, Chocolate Banana Bread, and Chunky Brown Sugar Banana Bread.
Healthy Banana Bread Recipe
So what’s so different about this banana bread?
Well, for starters, no added refined sugar.
If you’re looking for no eggs, then there are no eggs in this banana bread.
And, another healthy feature of this banana bread. There’s plain Greek yogurt in it! Use whole milk. Don’t skimp on nutritional value!
Banana Bread with Yogurt
So why yogurt in this recipe?
Yogurt is a natural acid. It contains lactic acid, which can interact with the yeast and help stimulate its activity.
The acidity created by yogurt creates an ideal environment for yeast growth and fermentation, which is crucial for the rising of bread dough.
So, there you go!
Eggless Banana Bread
Yeppers, no eggs in this banana bread, and it works beautifully.
And, I’m baking in a Dutch oven that I absolutely LOVE. Check it out here!
Moist Banana Bread with Yogurt
It’s essential to know that this is a dense and moist banana bread.
Please don’t expect it to stay ‘poofed’ and rise like a yeast kneaded bread. If you do, you’re gonna be sorely disappointed.
When removed from the oven, it does have a ‘poof’ but like a Dutch Baby Pancake, it does some deflating as it cools.
What you have is a chewy delicious healthy yogurt banana bread that’s perfect just as it is. Or, butter and toast. Slice and make French toast! Slice thinly and use on a charcuterie board.
Yogurt Banana Bread
Ingredients
- 2 cups self-rising flour
- 2 TBL baking powder
- 1 tsp. salt
- 2 cups Greek plain yogurt, whole milk
- 3 small to medium sized ripe bananas, mashed
- 1 cup walnuts, chopped
- Sea salt crystals
Instructions
- Preheat oven to 375
- Put flour, baking powder, salt in a large mixing bowl and whisk together.
- Add yogurt and blend into a thick batter.
- Add bananas and blend into the mixture.
- Add the walnuts and work into the thick batter.
- Pour into a a parchment paper lined (let paper overlap the pot making 'handles') Dutch oven (3.5 quart). Sprinkle on flakes of sea salt crystals (optional).
- Bake for 55 to 62 minutes in a preheated 375 oven.
- Remove and cool. Lift bread from Dutch oven using paper.
- Slice when cooled.
Notes
I haven't tried this recipe with GF flour. IF I were to make with GF flour, I'd use a 1:to:1 GF like Bob's Red Mill. Add the baking powder and salt as recipe indicates.
