Banana bread with Greek yogurt and seeds
I made this recipe a few times in the last month – as we seem to end up having too ripe fruits at home all the time. I keep buying them in spite of the kids not eating them. I do like them though. I also use them in Oaty Banana Pancakes and for Banana And Ground Almond Cookies I have also just recently tried this fab recipe: Banana Bread Mini Muffins so, you can do so much with bananas!
So this recipe is only a little bit different from the regular ones you can find. It’s light and moist but not too sweet. And because I love seeds and nuts, I thought why nut? It gives a bit of an extra texture to the bread. I love it with peanut butter and chocolate but spread, but my son swears on a little bit of apricot jam going with it.
It’s so easy and yummy!
It’s not too difficult to prepare it, all you need is a scale but no food processor needed, no fuss at all. It would keep fresh for a few days when covered, but it won’t last for days in my experience because it’s just too yummy. (And of course because I add a little bit of chocolate chips, they just make everything a little bit nicer, aren’t they?)
Crunchy on the outside and moist on the inside - yummy, no fuss banana bread with healthy seeds.
- 250 g all purpose flour
- 250 g bread flour
- 140 g light brown sugar
- 2 medium bananas ripen
- 150 g Greek yogurt
- 100 ml olive oil
- 2 eggs
- 1.5 tsp baking soda
- 0.5 tsp salt
- 2 tsp vanilla extract
- 3 handfuls seed mix poppy, linseed, Sesame, sunflower seed etc
- 100 g chocolate chips optional
Preheat oven to 175 Celsius.
Measure out everything and add them to a mixing bowl - excluding the flour. Set aside a spoonful of seeds and some chocolate chips to sprinkle on the top of the loaf.
Add the flour little by little and mix it in until the dough is well combined.
Line a loaf tray with baking paper and spoon the dough mixture over. Sprinkle the loaf with the leftover spoonful of seeds and choc chips.
Bake it for an hour on 175 Celsius.
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