I am lucky that I have good friends and family who live nearby. Due to the varying tastes of my immediate family, it is hard to please them all. Many times, the recipes I make for the blog contain ingredients that somebody doesn’t like. It feels ridiculous to make multiple meals at the same time, but if it keeps my family happy, it’s fine by me. When my experimental dishes aren’t quite crowd-pleasers with my husband or children, it falls to friends and extended family to help out. I bet they just love to see me pulling into their driveway!
As for my immediate family, well, they make concessions too. They are proud of my website, so they don’t mind waiting the extra minute or two if I have to take pictures. By now, they are used to it, and often help me with suggestions on what to place in the photo. If it is a dessert, they will make me a cup of coffee for me to place in the picture.
Usually, banana bread goes into the “experimental” category. I usually don’t have much success in making banana bread- it often comes out too mushy or too dry. I know I have a few on my blog, but I think this one is the best. Whoever gets to try this banana bread is going to be very happy. The yogurt and applesauce make this bread perfectly moist and gives it a little tang and a deliciously rich flavor. The cinnamon, nutmeg, and cloves add a nice Fall touch. The crunchy texture of the walnuts combines beautifully with the bananas. Perfect for dessert on Thanksgiving.
This recipe is courtesy of Tory Avey and will serve 16 people who will definitely want a taste of this beautiful loaf.
Ingredients for Greek Yogurt Banana Bread:
3/4 cup sugar
1/2 cup brown sugar
2 tbsp unsalted butter, room temperature
2 large eggs, room temperature
1/4 cup applesauce
1 lb very ripe bananas, mashed (about 3)
1 cup Greek yogurt (whole, 2% or nonfat)
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Dash cloves
Dash nutmeg
1/3 cup chopped walnuts
Nonstick cooking oil spray
Place a rack in the center of the oven and preheat to 325 degrees F.
Cut the butter into small chunks and place in a large mixing bowl along with the sugar and brown sugar.
Use an electric mixer to beat together the butter and sugar for a few minutes.
Make sure the butter is fully integrated into the sugar and the mixture becomes small, even sized crumbs.
Add the eggs and applesauce to the bowl and continue to mix till smooth.
In a small bowl, mash the bananas with a fork till smooth.
Add the mashed bananas, Greek yogurt, and vanilla to the bowl.
Use a spatula to stir the mixture till smooth.
In a medium bowl, sift together the flour, baking soda, cinnamon, salt, cloves and nutmeg.
Fold the dry ingredients into the wet to make a thick batter.
Don’t over mix– a few lumps are okay.
Fold in the chopped walnuts.
Grease two loaf pans with nonstick cooking oil spray.
Divide the batter evenly between the two pans.
Bake the banana bread for 45-55 minutes, turning once halfway through baking, till the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
If the top of the bread browns faster than it bakes, cover with foil for the remainder of baking time.
Let the loaves cool for 10 minutes in their pans, then put them on a wire rack to cool completely.
It’s that simple!
Mitzie and her turtle friend
