Yogurt Banana Bread
go.ncsu.edu/readext?720196
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲
As I sit here looking at my fruit bowl I am relieved my bananas are getting a little over ripe. Because I have the perfect recipe for them. A delicious dessert-like banana bread that is moist and delicious, with loads of banana flavor. So if you’re tired of the same old banana bread, you can change things up a little bit with adding yogurt, which can be made ahead of time. And as an added bonus this banana bread recipe, it’s freezer-friendly!
How ripe should the banana be?
The more ripe the banana, the better for banana bread. As bananas ripen the starches turn to sugar, so an unripe banana will not be as sweet or as soft (good for mashing). Try to wait until your bananas have NO green left and are about half spotted. If your bananas get to the perfect banana bread ripeness, but you’re not quite ready to make banana bread, simply peel them, rub little lemon juice on each banana and wrap in some cling wrap, toss them into a freezer bag, and freeze them until you’re ready.
Why add yogurt to banana bread ?
Yogurt is a great ingredient for adding to banana bread and other baked goods. It keeps the bread moist, tender, and super delicious without using a ton of butter or oil. You’ll want to use plain yogurt for this recipe, not pre-sweetened.
What else can be added to banana bread?
Banana bread is fun because you can add all sorts of stuff to it. You can use nuts like walnuts, pecans or even shredded coconuts. Chocolate also pairs really well with bananas, so you can add ½ cup chocolate chips, or melt the chocolate and swirl it into the batter once it’s in the bread pan.
How to store banana bread?
After baking the banana bread, let it cool completely to room temperature, then transfer it to a gallon-sized zip top bag and store in the refrigerator. It will last in the refrigerator for about five days.
Yogurt Banana Bread
This banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate! This recipe works great in a muffin pan as well.
Ingredients
- 1 cup mashed bananas ( 3 bananas)
- 1 cup plain yogurt
- 2 large eggs
- ½ cup sugar
- 4Tbsp butter, melted and cooled
- 1 tsp vanilla flavor
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ salt
- ¼ tsp nutmeg or cinnamon
- ½ cup chopped nuts (optional)
Instructions
- Preheat the oven to 350ºF. Spray some Pam on the inside of a loaf pan to coat the bottom and sides.
- Mash the banana well, then add it 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 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.
For more information on delicious recipes contact Sheila Gregory via email sheila_gregory@ncsu.edu or via phone 252-232-2261. This recipe was provided by Budget Bytes.