Greek Yogurt Pumpkin Banana Bread Food

GREEK YOGURT PUMPKIN BANANA BREAD

Greek Yogurt Pumpkin Banana Bread image

Provided by Amanda @ Running with Spoons

Time 1h10m

Number Of Ingredients 15

Ingredients

1 1/2 cups (150 g) all-purpose flour*
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp sea salt
2 large eggs, lightly beaten
1 medium-size ripe banana, mashed (100 g or 1/2 cup)
1/2 cup (120 g) pumpkin puree
1/2 cup (115 g) plain Greek yogurt
1/4 cup (60 ml) maple syrup
1/4 cup (50 g) brown sugar
1 tsp vanilla extract
Optional add-ins: 1/2 cup (85 g) chocolate chips/raisins/nuts/etc.

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)

PUMPKIN GREEK YOGURT BANANA BREAD Recipe - (4.5/5) image

Provided by Niecer

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup brown sugar
1 cup pumpkin puree (homemade or store bought)
2 large over-ripe bananas
2 eggs
1/2 cup Greek yogurt
1 cup pecans, toasted and coarsely chopped (optional)

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.

PUMPKIN GREEK YOGURT BANANA BREAD

Pumpkin Greek Yogurt Banana Bread image

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

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup brown sugar
1 cup pumpkin puree (homemade or store bought)
2 large over-ripe bananas
2 eggs
1/2 cup Greek yogurt
1 cup pecans, toasted and coarsely chopped (optional)

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.

PHILLY-STYLE PUMPKIN BANANA BREAD

Philly-Style Pumpkin Banana Bread image

Amazing pumpkin bread with a little South Philly spin. Moist inside, crunchy outside, and bursting with flavor!

Provided by lrossanese

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 16

Ingredients

2 teaspoons unsalted butter, softened
3 ½ cups all-purpose flour
3 cups white sugar
½ cup toasted walnuts
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
2 tablespoons butter
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
½ banana, mashed
2 tablespoons honey

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.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 64.4 g, Cholesterol 51.6 mg, Fat 19.8 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 468.3 mg, Sugar 41.3 g

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Web 2019-01-18 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. …
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Category Dessert, Snack

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!

Greek Yogurt Pumpkin Banana Bread Food

GREEK YOGURT PUMPKIN BANANA BREAD

PUMPKIN GREEK YOGURT BANANA BREAD RECIPE - (4.5/5)

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.

PHILLY-STYLE PUMPKIN BANANA BREAD

Amazing pumpkin bread with a little South Philly spin. Moist inside, crunchy outside, and bursting with flavor!

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