Hi guys we have not abandoned the blog! We are just taking a little longer these days to write a post. Today’s recipe is a recipe variation of the most loved banana bread recipe. I have baked a couple of banana bread variations and today’s key ingredient is the rich and creamy greek yogurt. Baking with greek yoghurt makes the muffins extra moist and soft. Just keep reading to find out more!
Sorry for the really long interval between each post. The Husband and I were in London last week for a short getaway, feasting away as usual and we have been working till later the last couple of weeks as well so we have not got much time left to blog. But not to worry! I will put in more effort with blogging now that there is longer day light (which will be good for taking photos) ;)
Back to this yoghurt banana bread. It is really easy to prepare using really simple ingredients that you most likely have. Again it is not too sweet, which makes it a great breakfast to start your day. Pop it in the microwave for 30 sec and you will have some warm banana goodness to go. The yoghurt keeps it super moist and soft. I used a half and half mixture of brown and white sugar because I like the brown colour and the slightly richer flavour that brown sugar gives but you could simply use white sugar if you don’t have any brown sugar at home.
If you have not seen our other banana bread recipes do pop by and check them out here.
- Classic banana bread
- Ultra moist banana chocolate cake
- Curry coconut banana cake
- Peanut butter banana chocolate chip muffin
- Pumpkin banana bread
Recipe from adapted from Lovely Little Kitchen
About 18 muffins
1/2 cup butter (113g) (1 stick) softened
1/2 cup (100g) white sugar
1/2 cup (100g) brown sugar
1 teaspoon vanilla extract
1 cup mashed banana (about 3 ripe bananas)
1/2 cup plain nonfat Greek yogurt
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnut
Preheat oven to 350 degrees F (180 degree C) and your muffin tin with muffin liners.
In a large bowl cream together butter and sugar till butter turns pale. Then add eggs one at a time and mix well. Add vanilla extract, mashed banana and Greek yogurt. Mix well.
In a another bowl, add flour, baking soda and salt. Mix well.
Slowly add flour to the wet ingredients and mix until just combined. You could use a wooden spoon or an electric mixer on low speed.
Fold in the chopped walnuts until well combined.
Pour the batter into each muffin form till 3/4 full and bake for 10-15 minutes or until a toothpick inserted into the centre of the muffin comes out clean.