Banana Bread Recipe With Yogurt And Oil
If you're a fan of banana bread, you’re going to love this recipe. It's moist, fluffy, and easy to make. The yogurt and oil in this recipe gives it a more tender crumb and a bit of tanginess. With just a few ingredients, you can make a perfect loaf of banana bread that’s great for breakfast, a snack, or dessert!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 3 ripe bananas, mashed
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F or 175°C. Grease a 9x5 inch or 8x4 inch loaf pan with butter or cooking spray.
In a medium-sized bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the vegetable oil and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the yogurt, mashed bananas, and vanilla extract.
Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix or your banana bread will be tough.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean. If the bread is browning too quickly, you can cover it with aluminum foil for the last 15 minutes of baking.
Let the banana bread cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
Variations
This banana bread recipe is versatile and can be customized to your liking. Here are some variations:
- Add chocolate chips or nuts to the batter for added crunch.
- Substitute the plain yogurt with greek yogurt, buttermilk, or sour cream for a tangier flavor.
- Swap out the vegetable oil for melted butter, coconut oil, or applesauce for a healthier option.
- For extra sweetness, add 1/4 cup of honey or maple syrup.
- Experiment with different spices like cinnamon, nutmeg, or ginger for more flavor.
Storage
Banana bread can be stored at room temperature for up to 3-4 days, or in the refrigerator for up to a week. To freeze, wrap the cooled bread in plastic wrap and then in aluminum foil, and store in a freezer-safe bag for up to 2-3 months. Thaw at room temperature before serving.
Conclusion
This banana bread recipe with yogurt and oil is a crowd-pleaser and can be enjoyed any time of day. It’s easy to make, customizable, and can be stored for later. Whip up a loaf of this delicious treat and surprise your family and friends!