Pumpkin Greek Yogurt Banana Bread Recipes

GREEK YOGURT BANANA BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper (overhanging on the two long sides) then grease the parchment paper with cooking spray.
• In a large bowl, whisk together the flour, sugar, brown sugar, baking soda and salt.
• In a separate medium bowl, whisk together the mashed bananas, eggs, Greek yogurt, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the chopped nuts or chocolate chips then scrape the batter into the prepared loaf pan.
• Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out clean.
• Remove the bread from the oven and allow it to cool completely in the pan before using the parchment paper overhangs to lift the bread out of the pan to slice and serve.
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PUMPKIN GREEK YOGURT BANANA BREAD RECIPE - (4.5/5)

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.

PHILLY-STYLE PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3-inch loaf pans with 2 teaspoons butter.
• Mix flour, sugar, walnuts, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl. Cube 2 tablespoons butter into the bowl.
• Whisk pumpkin puree, vegetable oil, eggs, banana, and honey together in a bowl until smooth. Fold in flour mixture just until blended. Pour into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.

PUMPKIN MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine oats, pumpkin, yogurt, stevia, whole wheat flour, brown sugar, water, egg whites, cinnamon, vinegar, vanilla extract, cloves, nutmeg, and salt in a food processor or blender. Blend until smooth, with only small pieces of oats left. Pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

GREEK YOGURT PUMPKIN BANANA BREAD

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

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.