Yogurt Banana Loaf (Printable Version)
Soft and tender banana bread made with creamy Greek yogurt. Naturally sweetened with ripe bananas and maple syrup for a better morning bite.
# Ingredients:
01 -
1 large egg
02 -
⅔ cup (180g) Greek yogurt (at least 2% fat)
03 -
2 ripe bananas (about 7 oz/200g total)
04 -
1 tsp ground cinnamon
05 -
⅛ tsp salt
06 -
½ cup (50g) almond flour or extra oat flour
07 -
1½ cup (150g) oat flour or flour of your choice
08 -
¼ cup (40g) chocolate chips (optional)
09 -
⅓ cup (80ml) maple syrup or honey
10 -
2 tsp baking powder
11 -
1 tsp vanilla extract
→ Boosted Protein Option
12 -
½ cup (50g) protein powder can substitute ½ cup (50g) of flour
# Steps:
01 -
Turn on the oven at 350°F (180°C), and either line a loaf tin (7.9 inches/20cm) with baking paper, or lightly coat it with oil.
02 -
Smash the bananas in a big bowl and mix them with Greek yogurt, the egg, maple syrup, cinnamon, vanilla, and a bit of salt. Stir till it’s all smooth and combined.
03 -
Toss the oat flour, almond flour (or extra oat flour), and baking powder into the banana mixture. Stir it all together. If you’re adding chocolate chips, throw them in now. If the batter seems too runny, mix in more flour, or add a splash of milk if it’s too thick, based on how moist the bananas are.
04 -
Pour the banana bread mix into the prepped pan. Bake for 30-35 minutes. It’s good to go when a toothpick poked into the center comes out clean.
# Notes:
01 -
Swap almond flour for extra oat flour if needed
02 -
Use protein powder instead of ½ cup flour for a protein boost
03 -
Add flour or milk depending on how watery/firm your bananas are
04 -
Nutrition details include chocolate chips