This is the only banana bread recipe you need
Half of the butter and always all sweet flavor? Yes please.
MoreBanana bread recipes Call twice the amount of butter we use here, but to keep the wet and rich bread and taste intensely of its flaws, we cut the butter and added a supplementbanana and a little bit of our favoriteGreek style yogurt. It's not a champions breakfast, but it's a healthier alternative to other banana breads or, even worse, banana, a Bran or blueberry muffine (hard to believe, but they are Really bad for you).
A slice of this will treat you well atbreakfast And will always provide you with the banana's nutrients that other banana bread recipes tend to drown with too many highly caloric ingredients. Better yet, do it for dessert. Toast it and serve with a little whipped cream for a real treat.
Nutrition:350 calories, 12 g of grease (4.5 g saturated), 27 g of sugar
Serve 4
You will need
4 very mature bananas, peeled and mashed (about 2 cups)
1/2 cup of Greek style yogurt
4 c. Melted butter
2 large eggs
1 vanilla teaspoon
2 cups of flour
3/4 cup of sugar
1/2 cup of grilled nuts, chopped roughly
1 C. Soda bicarbonate tea
1 C. Cooking powder
1/2 c.
1/2 c.
How to do it
- Preheat the oven to 350 ° F. butter a bread of 9 "x 5" x 3 ".
- Combine bananas, yogurt, butter, eggs and vanilla in a large mixing bowl, stirring to mix. In a separate bowl, mix the flour, sugar, nuts, baking soda, cooking powder, cinnamon and salt. Gently bend the dry ingredients in the wet banana mixture and stir until integrating completely.
- Scrape the dough in the prepared pan.
- Cook on a low oven grill for about 50 minutes, until a toothpick inserted into the center of the bread is clean. Cool for 5 minutes in the pan.
- Eat warm or at room temperature.
Eat
The banana bread can be deceived in different different ways, some making it healthier and more conducive to breakfast, while others bring a level of decadence that throws it into the dessert kingdom. Stir in one of the following add-ons just before pouring the dough into the pan:
- 1 cup of blueberries, fresh or frozen
- 1/4 cup of shredded coconut
- 1 cup of semi-marker chocolate chips
- 2 tablespoons of smooth peanut butter
