Friday, August 26, 2016

Greek Yogurt Banana Oat Bread


Banana bread for the bae!

This soft and tender loaf does not need butter, oil, or refined sugar! I threw in some fresh blueberries along with chopped pecans because I am never a purist when it comes to banana bread or home baked goods in general.. just make sure you don't go overboard so you can have a tasty personalized treat- the best imo!

Greek Yogurt Banana Oat Bread
recipe adapted from Running with Spoons
makes one loaf (12 slices)
2 large eggs
1/2 cup (115 g) plain 2% Greek yogurt
2 medium-size, ripe bananas, mashed (200 g or 1 cup)
4 Tbsp (60 ml) maple syrup
1 tsp vanilla extract
3/4 cup (60 g) quick oats
1 tsp baking soda
1/2 tsp ground cinnamon
1 1/4 cup (150 g) white whole wheat flour 
Optional:
more sweet? add total of 6 Tbsp (90ml) maple syrup + 1/4 cup (50g) brown sugar
add-ins? 1/2 cup chocolate chips/dried fruit/nuts/etc.







1. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan.
2. 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.
3. Stir in the oats, baking soda, and cinnamon. Finally, spoon in the flour and gently stir it in until just combined. If you're adding any mix-ins, fold them in now.
4. Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.


Taste: 4 stars out of 5
Mildly sweetened; subtle banana taste
Texture: 4 stars out of 5
Not as soft and fluffy as AP flour banana bread but more hearty and dense due to white whole wheat flour. Oats added a good chewy bite!