I have so many things to tell you. Maybe you're too cool for school and you won't be excited about them, but I am more than excited enough to be sharing.
First: I figured out a new way to turbo-ripen bananas for baking. It goes like this: preheat your oven to 250 degrees F. Put the bananas (in the peels) right on the oven rack. Heat until they turn really brown. Remove, unpeel (careful, they are hot!) and mash 'em up. They work great for baking.
Second: chocolate greek yogurt is a thing, and it's actually good.
I'm typically wary of yogurt (it's not ice cream!), especially when it has flavorings added. But Greek Gods sent me some chocolate greek yogurt for baking purposes, and I have to tell you, it's actually really tasty.
So that is a victory. A chocolate yogurt that actually tastes good! It's still not ice cream, of course, but it is very good.
Now, let's bring together these things in one delicious form while I share with you my latest oeuvre: Chocolate Greek Yogurt Banana Bread.
In spite of coming off as vaguely healthy, that is not my intent. My intent was to make something tasty, and I believe I have met my goal here.
Not too sweet, this is an ideal breakfast bread. It feels enough like a treat that you feel rewarded for waking up, but not so sweet that it gives you a sugar crash. I think it tastes great with butter and toasted nuts on top, but I urge you to choose your own adventure when it comes to how to eat it.
It's a nice, moist bread, so it's not too dry, owing to the yogurt and banana.
Overall, I am going to call this one a victory, as a recipe, and as an experience wherein I discovered things about myself (I can eat some flavored yogurt without wanting to die) and about bananas.
If you'd like to join my life experience, here's the recipe.
Chocolate Greek Yogurt Banana Bread
Recipe developed for Greek Gods - printable version here
- 2 medium bananas, mashed (about 1 cup)
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup Greek Gods Chocolate Mocha Greek Yogurt
- 1/4 cup maple syrup
- 2 large eggs
- 1/2 cup chopped nuts, or chocolate chips, or whatever add-ins you want
Preheat the oven to 350 degrees (unless you're turbo-ripening the bananas, in which case set it a little lower, like 250 to 300, then set to 350 once they're done). Generously grease a loaf pan (9x5 inches or so).
In a large bowl, combine the flour, baking soda, and salt. Give it a stir to combine, then set to the side.
In the bowl of a stand mixer (or another big bowl if you feel like doing it by hand) really mash the bananas. I beat them with the paddle attachment until they were like a puree.
Add the Greek yogurt, maple syrup and eggs. Mix until everything is creamy and smooth.
Add the flour mixture, and mix ONLY until moistened (a few little lumps and bumps are OK). Fold in the nuts, if using. Pour/spread the mixture into the prepared baking pan. It won't come all the way up, but that is a good thing.
Bake for 35 to 40 minutes, rotating at the 20 minute mark or so. The loaf should look set, and a toothpick inserted in the center should come out mostly clean.
Remove from the oven and transfer the loaf pan to a cooling rack. Let cool completely. I serve this loaf right from the pan.
