I combined a couple of my Banana Bread recipes to create this delicious and
healthy loaf of banana bread. The use of yogurt in the
recipe allows you to cut back on butter. This bread is slightly heavier and
denser than other banana breads. Great for breakfast!
Check out Linda's Bread Making Hints:
Secrets to using the bread machine
About yeast in bread making
Sourdough Starter
Quick Breads
Check out all of Linda's great
Bread Recipes for your bread making.
Banana Oatmeal Yogurt Bread Recipe
Recipe Type:
Quick Bread,
Bananas,
Apricots,
Yogurt,
Oatmeal
Yields: 1 loaf
Prep time: 20 min
Cook time: 60 min
Ingredients:
3 very ripe
bananas, mashed (preferably overripe)*
1 cup coarsely-chopped pecans (or your favorite nuts)
1 cup coarsely-chopped dried apricots
1 cup all-purpose
flour
1/4 cup whole-wheat flour
1 1/4 cups old-fashioned oats
1 teaspoon
baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
6 ounces vanilla or plain yogurt
4 tablespoons honey
2 large
eggs
Preparation:
Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease one (1) 9x5-inch loaf pan (or spray sides and bottom of loaf pan).
In a small bowl combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Dust greased loaf pans with the
sugar/cinnamon mixture; set aside.
In a small bowl, combined the mashed bananas, chopped pecans and chopped apricots; set aside.
In another bowl, combine the flour, whole-wheat flour, oats, baking powder, baking soda,
cinnamon, nutmeg, and salt; set aside.
In the bowl of your electric mixer, cream together the yogurt, honey, and eggs. Add the flour mixture until
dry ingredients are moistened (do not over beat). Fold in the banana mixture.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high
temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center
comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant
digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic
wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes
before serving.
Makes one (1) loaf.
