Get ready to transform your baking game with the most irresistible quick bread that'll make your kitchen smell like autumn heaven! Imagine a moist, tender banana bread that combines the rich warmth of pumpkin, the tangy goodness of Greek yogurt, and a symphony of fall spices – this Pumpkin Greek Yogurt Banana Bread is about to become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping treat that's both incredibly delicious and surprisingly simple to make.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup mashed ripe bananas
- 1 cup pumpkin puree
- 1 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of mashed ripe bananas, 1 cup of pumpkin puree, and 1 cup of Greek yogurt. Use a whisk or a fork to mix them together until smooth and well combined.
- Add in 1/2 cup of sugar and 1/4 cup of brown sugar to the banana-pumpkin mixture. Stir until the sugars are fully incorporated.
- Crack in 2 large eggs and pour in 1 teaspoon of vanilla extract. Mix until the eggs are fully blended into the batter.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined; be careful not to overmix, as this can result in a dense bread.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top is browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and serve your Pumpkin Greek Yogurt Banana Bread warm or at room temperature. Enjoy!
Tips
- Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
- Don't overmix the batter: Mix the wet and dry ingredients just until combined. Overmixing can lead to a tough, dense bread.
- Check for doneness carefully: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is ready.
- Prevent over-browning: If the top of the bread is browning too quickly, tent it with aluminum foil during the last 15 minutes of baking.
- Cool completely before slicing: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. This helps the bread set and makes cleaner slices.
- Storage tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container. It'll stay moist and fresh for 3-4 days at room temperature, or up to a week in the refrigerator.
- Optional add-ins: Consider folding in some chopped nuts, chocolate chips, or dried cranberries for extra texture and flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 6g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 35mg
