Pumpkin Greek Yogurt Banana Bread Recipes
PUMPKIN GREEK YOGURT BANANA BREAD
A moist, light and fluffy pumpkin banana bread with Greek yogurt that is perfect for cool fall days and pretty healthy as well.
Time 1h10m
Yield 1
Number Of Ingredients 15
Steps:
- Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl.
- Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl.
- Mix the dry ingredients into the wet ingredients followed by the pecans.
- Pour the mixture into a greased 9×5 inch loaf pan.
- Bake in a preheated 350F/180C oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
GREEK YOGURT PUMPKIN BANANA BREAD
Provided by Amanda @ Running with Spoons
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23 x 13 cm) bread pan. Set aside.
- In a large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
- 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.
- Pour the wet ingredients into the dry ingredients and stir gently. Do not over mix. Fold in any add-ins you wish to include.
- 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.
- Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.
PUMPKIN GREEK YOGURT BANANA BREAD RECIPE - (4.5/5)
Provided by Niecer
Number Of Ingredients 15
Steps:
- Mix the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large bowl. Mix brown sugar, pumpkin puree, bananas, eggs and yogurt in another large bowl. Mix the dry ingredients into the wet ingredients followed by the pecans. Pour the mixture into a greased 9x5 inch loaf pan. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
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- Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.
- In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin (feel free to reuse the measuring cup you used for the banana to measure the pumpkin), and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.
- Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor).
- Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. Check the bread at the 35-minute mark. If it is browning more quickly than you would like, loosely tent the pan with foil and continue baking as directed. Place the pan on a wire rack and let cool completely, then remove the bread from the pan wrap the loaf tightly in plastic. Refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible). Slice and devour!
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