This Banana Yogurt Bread is a very moist and delicious banana bread. Using yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family.
- 2 very ripe bananas, mashed (preferably overripe)*
- 1 cup pecans or your favorite nuts, finely chopped
- 1/4 cup butter or margarine, room temperature
- 2/3 cup granulated sugar
- 2 eggs
- 1 cup (8 ounces) yogurt (plain or vanilla)**
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup blueberries
Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease one (1) 9x5-inch loaf pan (grease bottom only of regular loaf pan or grease and flour bottom and sides on a non-stick loaf pan). Also see Optional Variation below.
In a bowl, combined the mashed bananas and chopped pecans; set aside.
In the bowl of your electric mixer, cream butter or margarine and sugar just until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in yogurt and vanilla extract until combined.
Remove bowl from your electric mixer and stir in the all-purpose flour, whole wheat flour, salt, baking powder, and baking soda until dry ingredients are moistened. Fold in the bananas, blueberries, and pecans.
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.
When done. 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.
Optional Variation: In a small bowl combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Dust greased loaf pans with the mixture instead of flour before adding the banana bread batter.
* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots. Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana.
** I only had a 6-ounce container of vanilla yogurt, so I added 2 ounces of sour cream for make the 1 cup (8 ounce) total. You could also use any flavor or yogurt that you desire.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Making Muffins from a Quick Bread Recipe
Same recipe – same baking time – different shape
Choose a recipe that makes about 4 cups of batter. Most quick bread recipe make approximately 4 cups of batter which will make approximately 12 muffins.
If your quick bread recipe makes two loaves, the entire recipe should yield about 8 cups of batter, from which you can make either two dozen muffins, or one loaf and 12 muffins.
A typical muffin uses about 1/4 cup of batter. Fill each well in your muffin pan about 3/4 to nearly full. Tip: A #16 ice cream scoop will give the perfect amount of dough for each muffin.
Oven temperature and time can be flexible.
Bake the muffins for approximately 20 to 25 minutes in a 400 degree F. oven or approximatelyt 25 to 30 minutes at 375 degree F. Rotate muffin tin from front to back halfway through the baking time.
A good check for doneness is to use an instant digital thermometer to test your muffins (this is what I do). The internal temperature of the muffin should be at 200 degrees F.
Remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).
Additional Banana Bread Recipes:
Banana Nut Bread
There is a saying about lemons; “When life gives you lemons, make lemonade.” Well maybe there should be one for bananas as well – when life gives you overripe bananas, make banana bread! At least that is what I do.
Banana Pineapple Bread
This is a very moist and delicious tropical tasting banana bread. Very easy to make for your family. I made this bread a week ago and it was still moist and tasty.
Banana Pistachio Yogurt Bread
This Banana Pistachio Yogurt Bread is very moist and very delicious. I love pistachios, so I though why not make bread using them. This bread is as addictive as eating pistachios! The use of yogurt in the recipe allows you to cut back on butter or oil in your diet.
Blueberry Pecan Banana Bread
Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful, you will not need any butter.
Raspberry Chocolate Banana Bread
This is a family banana bread recipe that I modified reducing the amount of butter with a substitution of non-fat Greek yogurt. I also added the fresh raspberries and chocolate chips for an amazing flavor combination. It is very easy to make and so ridiculously delicious!
Sourdough Banana Bread
I slightly adapted this delicious Sourdough Banana Bread from the outstanding cookbook, The Complete Sourdough Cookbook by Don and Myrtle Holm. I am always looking for new ideas and recipes for using my Sourdough Starter. This quick bread recipe is perfect as the bread is so moist with the sweet taste of bananas, and so easy-to-make.
Sourdough Banana Zucchini Bread
I adapted my Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe. This bread recipe is perfect as the bread is so so easy-to-make and delicious!
Ultimate Banana Bread
This recipe for banana bread fascinated me, as it takes 6 bananas in the recipe. Also the bananas are heated, juiced, and the juice reduced! I had never heard of this technique before, so I just had to give it a try. I very slightly adapted a few instructions in the recipe from the Cooks Illustrated Magazine, America’s Test Kitchen, Season 11.