Banana Yogurt Food

BANANA YOGURT BREAD

Steps:

• Combine flour, baking powder, baking soda and salt in a large bowl; make a well in center of ingredients.
• Combine yogurt, banana, sugar, margarine, egg whites, egg and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
• Coat a 9 inch loaf pan with cooking spray, sprinkle with 2 teaspoons flour.
• Spoon batter into prepared pan.
• Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean.
• Let cool in pan for 10 minutes, remove and finish cooling on wire rack.

BANANA YOGURT MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
• Add contents of wet mixture to dry ingredients and mix- do not over mix.
• Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
• Bake at 400 degrees for 20-25 minutes or until golden.

BANANA YOGURT POTS

Steps:

• Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.

FROZEN BANANA YOGURT

Steps:

• Whizz the flesh from the bananas, yogurt and condensed milk together in a food processor or blender until smooth. Scrape into an ice cream container or loaf tin, or divide between individual pots.
• Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin - like you would biscuits for a cheesecake base. Swirl through the frozen yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.

BANANA YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Stir sugar and melted butter together in a large bowl. Add eggs and vanilla extract; mix well. Mix in banana yogurt.
• Combine flour, baking soda, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold in bananas, white chocolate chips, and walnuts. Spread evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

BANANA-YOGURT OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Combine all dry ingredients and set aside.
• In a separate bowl, combine all wet ingredients.
• Slowly mix in the dry mixture until well combined.
• Spray your muffin pans with nonstick spray.
• Fill each muffin cup 3/4 full and sprinkle with oats.
• Bake at 350 for 18-20 minutes, depending on how moist you like your muffins.

FROZEN BANANA YOGURT

Steps:

• Slice bananas and drop in blender jar of food processor bowl. If using frozen banana, partially thaw, snip off end of skin, and squeeze directly into food processor.
• Add remaining ingredients. Blend until smooth.
• Freeze until mushy. Beat and pour into popsicle molds.
• Freeze until firm. To unmold, hold in hand or let set at room temperature until mold will slide off. Enjoy.

BANANA YOGURT ICE CREAM

Steps:

• In blender or food processor, process the first four ingredients until bananas are pureed.
• Stir in milk and yogurt.
• Freeze in an ice cream maker according to manufacturer's instructions.