I have been on a banana kick lately. I’ve been making banana everything.
Chocolate chip banana muffins.
Oatmeal cinnamon banana smoothies.
Avocado banana smoothies – that one is for my little guy – he loves it!
We’ll get back to those later.
This Greek yogurt banana bread by far is my favorite banana bread. Believe me, and I’ve had a lot of banana bread in my 26 years.
What’s great about this recipe is that it makes TWO loaf pans. You’ve got one to eat now and one to freeze to eat later!
My husband and little guy love this banana bread too. We love having this for breakfast. I enjoy almost all things that taste like bananas, but I’d much rather eat say a chocolate chip banana muffin or a thick slice of banana bread rather than a plain old banana. I mean that’s just boring. Unless you give me way more than a serving of peanut butter to go with that banana, because then it’s not so boring anymore….and I never ration out the banana and peanut butter evenly. I just want to eat the peanut butter with a spoon! Because we all know the peanut butter is the better part of that particular snack.
Enough jibber jabbering, back to the banana bread. As per my ususal, here is the low down on the ingredients.
Butter (of course!) – granulated sugar – brown sugar (because it’s my favorite) – eggs – bananas (obviously) – Greek yogurt – vanilla extract – almond extract – salt – baking soda – baking powder – all purpose flour – whole wheat flour – cinnamon – nutmeg
Ok before you even start thinking about making this banana bread please go take a stick of butter out of your freezer so it’ll soften. I never ever remember to take butter out! You’d think I would remember by now, I bake all the time. But nope! Oh well, I guess that’s part of my charm, I don’t know. Ok so that’s out of the way, we’ve got softened butter.
In a large bowl, combine the two flours, baking soda, baking powder, salt, cinnamon and nutmeg and set aside.
Cream together the softened 🙂 butter and both sugars. Add in the eggs and extracts. Here’s where you’re going to add in the bananas, don’t even bother mashing them. Just break them up into a few pieces and toss them into the bowl. But for Pete’s sake, peel the banana’s!
Who’s Pete anyway?
Add in the greek yogurt and mix until just combined.
Slowly add in the flour mixture and mix until you no longer see any flour, but don’t over mix.
Pour the batter into two greased 7 x 3 loaf pans and bake at 300 for an hour or until a toothpick inserted in the center comes out clean.
- 1 stick butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 3 large bananas, broken into large chunks
- 1 cup plain whole milk, full fat Greek yogurt
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1-1/4 cups all-purpose flour
- 1 cup whole-wheat flour
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- Preheat the oven to 300.
- Grease two 7x3 loaf pans.
- Combine the flours, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl and set aside.
- Cream together the butter and sugars. Add in the eggs and extracts. Beat in the yogurt and bananas. Mix until just combined.
- Slowly add in the flour mixture and beat until you no longer see any flour streaked through the batter, but do not overmix.
- Bake in the preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean.
- Let cool in the pans.