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Small-Batch Banana Bread with Greek Yogurt

Baking

8 servings

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Ingredients

2 medium (7" to 7-7/8" long) Bananas (raw)
80 g Yogurt (Greek, plain, nonfat)
190 g Flour (wheat, all-purpose, enriched, bleached)
1/2 cup Sugars (granulated)
1 large Egg (whole, raw, fresh)
57 g Butter (unsalted)
1 tsp Leavening agent (baking soda)
1 tsp Vanilla extract
1/2 tsp Spices (cinnamon, ground)
1/4 tsp Salt (table)

Instructions

1 Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2 Mash the bananas in a large bowl until smooth. Stir in the melted butter, sugar, egg, Greek yogurt, and vanilla.
3 In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
4 Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5 Pour the batter into the prepared pan.
6 Bake for 50–55 minutes until a toothpick inserted in the centre comes out clean.
7 Cool in the pan for 10 minutes, then turn out onto a wire rack. Best served warm or at room temperature.

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