I don’t remember if I told you guys, but I took a little time off work this month and next. I was originally planning on doing some traveling, but it doesn’t look like I’ll be able to go anywhere too far since my DB has a pretty strict school schedule. Can he be a 3L already so we can travel?
It’s okay, though. I’ve been able to get a lot of Ebaying done. I haven’t Ebayed in months because it’s so time consuming and I’m away from home a lot, but now’s the perfect time to get all of it done.
Not only that, but now I have time to do things that I didn’t have time to before. I can try new things in the kitchen: working with yeast, cooking fish, and my favorite.. making ice cream! My DB’s mom gave me an ice cream maker and I’ve already started brainstorming all the possibilities. I’m currently freezing my bowl now so that I can use it in the machine tomorrow.
You guys will be the first to know on how my first ice cream attempt turns out. Do you have any tried and true recipes that I can add to my list? I have no experience whatsoever when it comes to making ice cream. Actually, I take that back. I think I might have made it in first grade classroom with a ziploc bag and some salt and ice, but that’s a little different.
But banana bread– that’s something I’m used to and have made plenty of times in my life. There are always brown bananas on my counter that are waiting to be used up. If I can’t use them in before they turn to complete mush, I’ll peel, slice, and freeze them to use in smoothies at another time. That way, no banana goes to waste.
This recipe uses greek yogurt to get that moisture everyone craves instead of the usual oil. To me, this bread wasn’t anything special. It was definitely moist, though. It didn’t rise as much as I would have liked and was a little too dense. I’ll have to experiment baking with greek yogurt more often. Maybe I’ll add that to my list for this month, too…
From No Sugar Sweet Life
Oh yeah, I got a little fancy (thanks to WordPress)! Now you can print and save recipes from my blog. Hope that helps some of you out!
Ingredients
- 1 1⁄2 cup plus 3 tablespoons Whole Wheat Pastry Flour
- 1 1⁄2 teaspoon Baking Powder
- 1⁄2 teaspoon Salt
- 1⁄2 cup Brown Sugar (or 1/4 cup agave nectar)
- 1⁄2 cup Mini Chocolate Chips
- 2 Ripe Bananas, smashed
- 1 Egg
- 3⁄4 cups Greek Yogurt (I used Chobani)
- 1 teaspoon Vanilla
Directions
- Preheat oven to 350 degrees. Grease a large loaf pan.
- Mix together bananas, egg, greek yogurt, vanilla, and sugar.
- Gradually stir in the pastry flour, baking powder, and salt. Add in the chocolate chips.
- Evenly pour the batter into the pan about 3/4 full. Bake for 45 minutes, or until toothpick comes out clean. Cool completely before removing and cutting.
mm that bread looks yummy! i love banana + choco combos 🙂
you must try this salted caramel ice cream recipe, its THe best thing i’ve made in my ice cream maker so far and i’ve tried a lottttt of different flavors! i swear this recipe is amaze!!
http://www.davidlebovitz.com/2007/04/salted-butter-c/
this looks so good and moist! what a great idea to use greek yogurt. you really got me with the addition of chocolate chips! i would love to try this version.
Yum! I love baking with greek yogurt, though you do have to be careful since it often makes things too dense :/ this is the best thing i’ve made in my ice cream maker so far- papaya & lime sorbet (http://thelittlebluebicycle.blogspot.com.au/2013/01/papaya-and-lime-sorbet.html). it’s a bit different, but really yum and super easy!
these look super moist!
I have a protein banana bread recipe but i’ll try adding some bittersweet or semi sweet to mine for a change. http://www.fitintime.org
this sounds like one of those healthy recipes that tastes good too!
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You didn’t think this bread was anything special? My husband and i find it amazing. i have made it 3 times already since finding the recipe a couple weeks ago and am about to make it again later. i love having it in the house as a (healthier) dessert option and it is sooo easy to make… moist….not too sweet. Thank you So very much! love this recipe!!!
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Just made this. Used 1.5 cup all purpose flour and 3 tbsp cornstarch, since I don’t have pastry flour on hand (I don’t bake often.) I used cane sugar syrup, because it has been sitting there for years and I’ve never had a reason to use it.
I baked it in a tart pan and lightly frosted it with a vanilla icing. Made the icing strong because the flavors of the bread are very light, so this is actually very enjoyable. Would be great with a hot cup of coffee in the morning! Thank you for the recipe. 🙂
For the record – making it again tonight 😉 for the….5th time in like a month !
I’m wondering if it should look moist on the inside or not. Mine looks moist, although I did cut it before it cooled. Wondering if it’s moist like that because of the banana/yogurt.
So I found this recipe last week, and I’ve already made it twice. This is by FAR my favorite recipe for banana bread. Thanks so much for sharing!
Made this recipe today. It was good! i had a little container of chobani pineapple greek yogurt so that’s what i used. it was very dense, but delicious!
Recipe
Southeast Asian farmers first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE.`..;;
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Use baking soda instead of baking powder for rise when cooking with yogurt
I made this recipe twice and both times it came out rubbery. I followed the directions to the tea. Very disappointed.
Not sure what i did wrong, but this was dense and yucky. my 5 year old helped make it and then didn’t want to eat it after one bite. I think the yogurt and banana’s together was too much “wet” and not enough dry ingredients. this is what i imagine sweetened rubber tastes like. look for another recipe.
look delish! Do you have the nutritional info (cals, fat, carb, etc?) Thanks
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