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This protein-rich banana bread combines Greek yogurt and ripe bananas to create a naturally sweet, moist loaf without added oils. Perfect for health-conscious bakers, this recipe delivers classic banana bread flavor while keeping calories in check and protein high.
After experimenting with healthier baking alternatives, I discovered Greek yogurt creates incredibly moist bread without sacrificing texture. The combination with ripe bananas provides natural sweetness that satisfies cravings.
Essential Ingredients and Selection Tips
- Bananas: Choose very ripe ones with brown spots for best flavor
- Greek yogurt: Minimum 2% fat for proper moisture
- Oat flour: Can be store-bought or homemade
- Maple syrup: Natural sweetener that complements banana flavor
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Step-by-Step Instructions
Preparation
- Preheat oven to 350°F (180°C): Ensures proper baking temperature
- Line loaf pan with parchment: For easy removal
- Mash bananas until smooth: Ensures even distribution
- Gather all ingredients at room temperature: For better mixing
Mixing Process
- Combine wet ingredients thoroughly: Ensures even texture
- Add dry ingredients gradually: Prevents lumps
- Mix just until combined: Avoids overmixing
- Fold in optional add-ins gently: Maintains batter consistency
Baking Method
- Transfer to prepared pan: Spread evenly
- Smooth top with spatula: For even baking
- Bake 30 minutes or until done: Check with toothpick
- Cool 15 minutes before slicing: Ensures clean cuts
Through countless test batches, I've found that room temperature ingredients blend more smoothly and create better texture. The key is being patient with the cooling process.
Texture Control
Proper measuring of flour prevents dry bread. Too much flour makes it dense, while too little creates gummy texture. The batter should be thick but still pourable.
Storage Solutions
Keeps at room temperature 3 days in airtight container. Refrigerate up to 4 days for best freshness. Freezes beautifully for up to 3 months.
Healthy Variations
Add protein powder for extra protein boost. Replace maple syrup with monk fruit sweetener for lower sugar. Mix in nuts or seeds for healthy fats.
Common Issues
If bread is gummy, check oven temperature and banana ripeness. Too-wet bananas or undercooked bread creates dense texture.
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This healthier banana bread proves you don't need oil or butter for delicious results. The combination of Greek yogurt and ripe bananas creates perfect moisture while keeping the recipe wholesome. Remember to be patient during cooling - it's worth the wait for perfect slices.
Frequently Asked Questions
- → Can I make this gluten-free?
- Yes, use certified gluten-free oat flour and ensure all other ingredients are gluten-free.
- → Why use Greek yogurt?
- Greek yogurt adds moisture and protein while eliminating the need for oil.
- → Can I add protein powder?
- Yes, replace ½ cup flour with protein powder for extra protein.
- → How ripe should bananas be?
- Use very ripe bananas with brown spots for best sweetness and flavor.
- → How do I store it?
- Store in airtight container at room temperature for 3 days or refrigerate for up to a week.