Healthier Greek Yogurt Banana Bread

• Vegetarian

• Produce

  • 2 cup (~1 extremely ripe bananas, extremely ripe

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 heaping tbsp Honey

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, lightly packed
  • 1 tsp Cinnamon
  • 1 tbsp Cornstarch
  • 1 cup Flour, whole wheat white or white
  • 1/3 cup Oat flour
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Dairy

  • 1/2 cup Vanilla flavored greek yogurt

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Grease and flour a bread pan and set aside. I use an 8 and 1/2 x 4 and 1/2 bread pan.
• Remove the skins and then mash the bananas with a fork.
• In a large bowl, stir together the mashed bananas, Greek yogurt, egg, vanilla, coconut oil (measure in MELTED form), honey, and brown sugar until well combined.
• From your 1 cup of flour, remove 1 tablespoon of the flour and replace it with 1 tablespoon of cornstarch (this makes a lighter, cake like flour)
• In another bowl, stir together the baking soda, salt, cinnamon, flour and cornstarch mixture, and oat flour (measure oat flour AFTER blending the oats; to make oat flour, put old fashioned or quick oats in a blender and pulse them until they resemble flour).
• Mix the wet and dry together until just combined (over-mixing will yield a denser bread).
• Pour into the prepared bread pan. IF desired, sprinkle 1-2 tablespoons brown sugar on top of the bread for a nice crust
• Bake for 55-65 minutes or until a fork when inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest.
• Store in an airtight container in the fridge. (I microwave a piece for 10-15 seconds before enjoying). Best eaten within 3 days otherwise tightly wrap individual pieces and freeze.