Sunday, December 6, 2015

Greek Yogurt Pumpkin Banana Bread with Chocolate Chips

Another banana bread recipe? Yes!! My kids love banana bread and I'm always up for trying a new recipe. I had a super ripe banana sitting on the counter today and was faced with a decision..... smoothie or banana bread? Banana bread won out!! And I'm glad it did because this bread is definitely blog worthy. It's super tasty and full of holiday flavor.  Breakfast, snack and dessert is served. Enjoy!!

This recipe comes straight from the blog Running with Spoons:
  • 1½ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ½ tsp. sea salt
  • 2 eggs, lightly beaten
  • 1 large, ripe banana (~1/2 cup mashed)
  • ½ cup pumpkin puree
  • ½ cup plain Greek yogurt
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • 1 tsp. vanilla extract
  • Optional add-ins: ½ cup chocolate chips/raisins/nuts/etc. <I used 1/2 cup chocolate chips and 1/4 cup cinnamon chips>
  1. Preheat your oven to 350ºF, and lightly grease a 9 x 5 bread pan. Set aside.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
  3. Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently. Do not over mix. Fold in any add-ins you wish to include.
  5. Pour the batter into the loaf pan, spreading it out evenly, and bake for 60 minutes, or until a toothpick inserted into the centre comes out clean. After 45 minutes, you may wish to cover with a sheet of tin foil to prevent the top from getting too brown. <I baked my bread for only 53 minutes and I covered with foil after 40 minutes of baking>
  6. Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.

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