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Greek Yogurt Banana Bread

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Moist and tender Greek yogurt banana bread, perfect for breakfast or snacks, using ripe bananas and maple syrup.

Ingredients

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  • 3 large ripe bananas, mashed (about 1 1/2–1 3/4 cups)
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1/4 cup melted coconut oil (or neutral oil)
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mash the bananas in a large bowl with a fork until mostly smooth.
  3. Add Greek yogurt, eggs, melted oil, maple syrup, and vanilla to the mashed bananas. Whisk until completely smooth and well combined.
  4. Sprinkle flour, baking soda, cinnamon, and salt over the wet ingredients.
  5. Fold the dry ingredients into the wet mixture until just combined; a few streaks of flour are fine.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 45–55 minutes, until a toothpick comes out with a few moist crumbs or the loaf reads ~200°F internally.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing.

Notes

If the bread browns too quickly, tent with foil halfway through baking. Use bananas with lots of brown speckles for the best flavor.

Find it online: https://www.mealbreeze.com/greek-yogurt-banana-bread/