Banana Bread with Yogurt (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 soft bananas (around 200 g/7 oz total)
02 -
1 large egg
03 -
2/3 cup (about 180 g) Greek yogurt (2% fat or higher)
04 -
1 teaspoon cinnamon powder
05 -
1/3 cup (80 ml) honey or maple syrup
06 -
1 teaspoon pure vanilla
07 -
A pinch of salt (around 1/6 tsp)
08 -
1 1/2 cups (150 g) of oat flour or any other flour you prefer
09 -
1/2 cup (50 g) of almond flour (or use extra oat flour)
10 -
2 teaspoons baking powder
11 -
1/4 cup (40 g) optional chocolate chips
→ Protein Boost Option
12 -
Swap out 1/2 cup (50 g) of flour with 1/2 cup (50 g) protein powder
# Instructions:
01 -
Set the oven to 350°F (180°C). Either grease a 20 cm (7.9-inch) loaf pan lightly or line it with parchment paper.
02 -
Mash the bananas in a big bowl. Add the Greek yogurt, egg, maple syrup, cinnamon, vanilla, and salt, then stir everything until it's smooth.
03 -
Pour the oat flour, almond flour (or extra oat flour), and baking powder into the banana mixture. Mix it all together gently. If you're using chocolate chips, toss them in. If the batter's too thick, thin it with a dash of milk. If it's too thin, add a bit more flour – the banana size can affect this.
04 -
Spoon the batter into the prepared loaf pan and pop it in the oven to bake for 30-35 minutes. It's done when a toothpick comes out clean after poking the center.
05 -
Let the loaf sit in the pan for around 10 minutes, then remove it and place it on a wire rack to cool completely before cutting it.
# Notes:
01 -
Need more protein? Swap out 50 g of flour for 50 g of protein powder.
02 -
Keep it gluten-free by selecting certified GF oat flour.
03 -
Once baked, keep in a sealed container on the countertop for 2-3 days or in the fridge for up to a week.
04 -
To freeze it, slice before putting it in the freezer. It'll last for up to 3 months.