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This Greek Yogurt Banana Bread has transformed my breakfast routine with its perfect balance of moistness and natural sweetness. The rich banana flavor shines through while keeping it healthy enough for daily enjoyment.
I first created this recipe during a health kick when I wanted something sweet without the guilt. Now my family requests it weekly, and I love watching them devour something so nutritious while thinking it's a treat.
Ingredients
Step-by-Step Instructions
The banana ripeness truly makes or breaks this recipe. I once made this with barely yellow bananas and was disappointed, but using properly speckled overripe bananas transformed it into something magical. My daughter now helps me spot the "perfect spotty bananas" at the grocery store specifically for this bread.
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Frequently Asked Questions
- → Can I use regular flour instead of oat flour?
Yes, you can substitute regular all-purpose flour or whole wheat flour for oat flour, but the texture and flavor may vary slightly.
- → How can I make this loaf gluten-free?
To make this gluten-free, ensure your oat flour is certified gluten-free. You can also replace almond flour with more oat flour if needed.
- → What can I use instead of Greek yogurt?
You can substitute Greek yogurt with plain yogurt or a dairy-free alternative like coconut yogurt, but ensure it has similar consistency.
- → How do I store the banana bread?
Store the bread in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. It also freezes well for longer storage.
- → Can I add other mix-ins besides chocolate chips?
Yes, feel free to add chopped nuts, dried fruit, or seeds like chia or flax for added texture and flavor.
- → How can I make this bread higher in protein?
To increase protein, replace ½ cup of flour with an equal amount of protein powder that complements the flavor.