Week 13 of the baking challenge was tea party themed, so I decided to make a banana bread loaf. I’m not a big tea drinker, but thought this would pair deliciously, and I had extra bananas hanging around. I used a Greek yogurt, which made this loaf of banana bread super moist. I have modified my grandma’s recipe, and came up with the following recipe.

Ingredients

• 4 oz (1/2 cup) unsalted butter, melted
• 7 oz (1 cup) granulated sugar
• 2 eggs, room temperature
• 1 tsp (5g) vanilla extract
• 6.38 oz (1 1/2 cup) of all purpose flour
• 1 tsp baking soda
• .5 tsp table salt
• 4 oz (1/2 cup) Greek yogurt, I used honey vanilla flavor
• 4 oz (heaping 1/2 cup) semi-sweet chocolate chips or chopped nuts walnuts (optional), I used both
• 3 overripe bananas, mashed

Steps

1. Preheat oven to 350°F and prepare loaf pan by greasing it. I use magic pan release and it’s amazing.
2. Whisk together sugar and melted butter until combined.
3. Add in the eggs and vanilla extract and continue to whisk together with the butter and sugar mixture.
4. In a separate bowl, whisk together the flour, salt and baking soda, and then add to the bowl with sugar mixture and combine, making sure not to overmix.
5. Once combined, use a rubber spatula to fold in the yogurt, mashed bananas, and chocolate chips and/or nuts.
6. Pour mixture into the prepared loaf pan, making sure to even out the top.
7. Bake on the middle rack 55-60 minutes or until toothpick inserted into the center comes out clean. Let cool for 10-15 minutes in pan before removing from pan onto a wire rack to cool completely.