If you’re looking to swap out some ingredients for a healthier option, or even just ran out of an ingredient that yogurt can replace – look no further, Stonyfield has you covered. In the next week I’ll be sharing different recipes that you can use yogurt in like this traditional, delicious quick bread.
Just when you think you know all the quick breads in the book, BAM, here comes another new, trendy Pomegranate Walnut Pistachio Recipe that you will have to describe to each guest at your party and swear is delicious. Don’t you hate it when that happens?
That’s all well and good, but guess what is better than being trendy? Being traditional (at least when it comes to cooking, in my opinion). Save your trendiness for those lavender cupcakes you’ve stored away on your Pinterest board and make something this season that everyone will recognize and know they love. **Plus, you get to use up all of those frozen bananas in your freezer; they don’t last forever, friends.
Banana bread is always a hit. But do you ever cringe while watchinga ½ cup to a full cup of oil being poured into your homemade bliss? I kind of do – so instead I use yogurt, of course. It gives the bread a better level of moistness (sorry) than oil and is so much lighter. By using Stonyfield Vanilla Whole Milk Yogurt, you add some extra flavor too!
You can whip up this bread in less than 15 minutes and have plenty of time to do other things while it’s baking for an hour.
1/2 c Stonyfield Vanilla Whole Milk Yogurt
1 c sugar
1 3/4 c flour
1/2 t salt
1 t baking soda
4 small or 3 large over-ripe bananas (mashed)
1 c walnuts (optional)
Preheat oven to 350°.
Stir yogurt and sugar together and then lightly beat in eggs.
In a separate bowl, combine flour, salt and baking soda.
Now mix everything with the banana mash. Optionally add nuts at this time.
Pour mixture into a greased and floured 9×5 inch loaf pan.
Bake at 350° for one hour or until toothpick inserted in center comes out clean. Makes one loaf.