If I've been a little quiet, it's because I'm away on vacation! I'm enjoying a little much-needed time up at my parents house. I've been waterskiing, paddleboarding... just about everything except cooking.
My cousins came for a visit the other night and in the morning I decided to make banana bread with the littlest one since it was raining and we needed a little entertainment. Even though I have my go-to recipe that always comes out great (although I'm failing to find it in my archives), I wanted to try something new. I thought this Greek Yogurt recipe might make it even healthier, so I tried it out. Although we had no strawberries, so I substituted for chocolate chips. Same thing, right?
Of course, I got a little distracted cooking with my cousin, and after the bread had been in the oven for 10 minutes I realized I forgot the sugar. Healthier, sure, but it would taste terrible. So I took it out of the oven and stirred in the sugar and... well not my best attempt at making banana bread. It definitely isn't even close to as good as when the Monkey Scientist's mom makes it, but experimenting with greek yogurt is worth a try!
Strawberry Greek Yogurt Banana Bread
from Closet Cooking
Ingredients
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
3 large ripe bananas
2 eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt
1 cup strawberries, sliced (I used chocolate chips)
Instructions
1. Mix the flour, baking powder, baking soda and salt in a large bowl.
2. Mix brown sugar, bananas, eggs, vanilla extract, yogurt and strawberries in another large bowl.
3. Mix the dryy ingredients into the wet ingredients.
4. Pour the mixture into a greased 9x5 inch loaf pan.
5. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
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