Yoghurt Week: Banana Bread
Prep time
Cook time
Total time
A delicious recipe for banana bread that uses Greek yoghurt.
Recipe type: Dessert
Serves: 1 loaf
  • ½ cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (generously rounded!) mashed very ripe bananas
  • ½ cup good-quality Greek yoghurt (Chobani 2% preferred)
  • 1 teaspoon vanilla
  • ½ cup chopped pecans
  1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, yoghurt, and vanilla; mix to combine. Stir in pecans, and pour into prepared pan.
  3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2012/11/yoghurt-week-banana-bread/