Greek Yogurt Pumpkin Banana Bread Recipes
PUMPKIN GREEK YOGURT BANANA BREAD RECIPE - (4.5/5)
Provided by Niecer
Number Of Ingredients 15
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.
PHILLY-STYLE PUMPKIN BANANA BREAD
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
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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- 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).
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