Yoghurt Banana Bread

Instructions. Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper (overhanging on the two long sides) then grease the parchment paper with cooking spray. In a large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt. In a separate medium bowl, whisk together the mashed bananas, eggs, Greek yogurt. Bake in the oven for 60-65 minutes or until golden brown. Take bread pan out of the oven and let the banana bread cool down in the bread pan for 10 minutes. Use oven mitts as the bread pan will be very hot coming out of the oven. Do not remove the banana bread from the bread pan during this 10 minute cool down period.

Directions. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan. Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt. Pour batter into the prepared loaf pan. Instructions. Preheat the oven to 350ºF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides. Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined.

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Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper and set aside. In a small bowl, add the flour, baking powder, baking soda, and salt, and set aside. In a large mixing bowl, whisk together the bananas, softened butter, maple syrup, yogurt, eggs, and vanilla extract.

Ingredients. 1/2 cup Stonyfield Organic Yogurt - your favorite flavor. 1/2 cup sugar. 1/4 cup light brown sugar (packed) 2 eggs. 1 tsp vanilla. 1 3/4 cups flour. 1/2 tsp salt. 1 tsp cinnamon.

Video of the Day. Banana bread traditionally calls for overripe bananas, flour, baking soda, butter, sugar, eggs, salt and baking powder. But adding one more ingredient can elevate your comforting treat significantly. Enter: Yogurt. It turns out yogurt makes for a more moist and fluffier slice of banana bread and fans aren't looking back.

Instructions. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan. In a large mixing bowl, combine the flour, baking soda, and salt. Set aside. In a smaller mixing bowl, lightly beat the eggs until the yolks break apart.

Tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil. Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Date the bag and freeze for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.

Instructions. Preheat the oven to 350˚ and grease a 9 inch loaf pan with baking spray or line with parchment paper. In a large bowl, combine the bananas, greek yogurt, melted butter, eggs and vanilla extract. Use a hand mixer to blend everything together or a wooden spoon if the bananas are already well mashed.

Preheat the oven to 180°C/350°. Grease and line a loaf pan with parchment paper. Mash the bananas into a bowl. Whisk in the yogurt, oil, eggs, vanilla and sugar. Sift the dry ingredients into a large mixing bowl. Pour the wet ingredients into the dry and mix until just combined.

Preheat oven to 325 degrees and grease a 9×5 inch bread pan. In a large bowl mix together mashed banana, Greek yogurt, applesauce, and sugar. Mix in vanilla and eggs. Add flour, salt, baking soda and mix until just combined - DO NOT OVER MIX - just until there are no remaining streaks of flour. Pour into prepared pan.

Stir in the baking soda, cinnamon, and salt into the wet ingredients. Stir in the flour to complete the dry ingredients. Fold in any mix-ins. Transfer the batter to a loaf pan (line the pan with parchment paper if you like). Bake the healthy banana bread at 350 degrees F for 50 to 60 minutes.

Combine yogurt, banana, sugar, margarine, egg whites, egg and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened. Coat a 9 inch loaf pan with cooking spray, sprinkle with 2 teaspoons flour. Spoon batter into prepared pan. Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.

Preheat oven to 350 degrees. In a large bowl with electric mixer on medium speed, cream together butter and sugar. Add eggs one at a time and mix well. Add vanilla extract, banana pulp, and Greek yogurt, mixing well after each ingredient. In a separate bowl, mix flour, baking soda and salt to combine.

Instructions. Preheat oven to 350F, line a 12-count muffin pan with liners or spray with floured cooking spray; set aside. Recipe make about 18 muffins so either prepare a second muffin pan or spray an 8-by-4-inch loaf pan with floured cooking spray; set aside. In a large mixing bowl, mash 2 1/2 of the 3 bananas, reserving half of one banana.

Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray. Whisk together flour, cinnamon, ginger, baking soda, and salt. In a separate bowl, mash bananas until very smooth. Add eggs, honey, yogurt, oil and vanilla; whisk until smooth.

2 ripe bananas, mashed (plus additional banana slices for top, if desired) Preheat oven to 350 degree F. Lightly grease an 8″ or 9″ bread pan and set aside. In a small bowl, combine the dry ingredients and whisk gently. In a medium sized mixing bowl mash the bananas, then add in the eggs, yogurt, oil and vanilla.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Mix mashed bananas and yogurt together in a bowl. Combine butter, white sugar, and brown sugar in a large bowl; beat using an electric mixer until creamy. Add eggs and vanilla extract and stir to combine. Add banana mixture and mix well.

Spray with cooking spray to coat pans. Cream margarine, sugar, eggs and vanilla. Add dry ingredients, then mashed bananas, nuts, and yogurt or sour cream. Add chocolate chips, if using. Mix well. Bake at 350°F for 1 hour. If using mini loaf pans, cook for about 45 minutes. Enjoy!

Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, maple syrup, sugar (if using), and vanilla, mixing until smooth. Stir in the oats, baking soda, and cinnamon.

Preheat oven to 350 degrees F. Line a 8 1/2 x 4 1/2 inch pan with parchment paper and grease the inside of the pan to prevent sticking. In a large bowl mix together the mashed banana, eggs, maple syrup, greek yogurt and vanilla extract to a bowl until well combined.

Directions. Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan. Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl.

Instructions. Preheat oven to 350°F (180°C) and spray the bottom and sides of a 9X5X3 inch loaf pan with non stick cooking spray or brush with melted butter. Whisk all dry ingredients in a medium bowl and set aside. Into another larger bowl, add all wet ingredients and whisk until very smooth.

PREP: Preheat the oven to 325 degrees F. Generously grease a 9x5-inch bread pan and lightly dust with flour. Tap off excess flour over the sink and set the prepared pan aside . WET INGREDIENTS: In a large bowl, whisk together the 1/3 cup coconut oil and 1/2 cup honey. Add in the 2 large eggs and whisk until smooth.

Preheat the oven to 350ºF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides. Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined. In a separate bowl, stir together the flour, baking powder, baking soda.

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