Ingredients
Bread
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly speckled bananas, mashed well
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
- 1 cup chopped walnuts, pecans, or chocolate chips (optional)
How it's made!
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan with cooking spray or butter.
- In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt until well combined.
- Add the mashed bananas, Greek yogurt, eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix well until all the ingredients are combined and the batter is smooth.
- Fold in the chopped walnuts, pecans, or chocolate chips, if using.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve the banana bread, either warm or at room temperature.
- Enjoy!
Video tutorial
More Fresh Recipes
Phyllo Galette of Labneh
Preheat the oven to 375°F (190°C). In a small bowl, mix the labneh, minced garlic, kosher salt, and olive oil together. Cut the grape or cherry tomatoes in half. Take 8 sheets of phyllo dough and layer them on top of each other, brushing each layer with clarified butter. Place the phyllo dough into a 9-inch tart pan, making sure to press the dough against the sides of the pan. Pour the labneh mixture into the tart shell and spread it evenly. Arrange the halved tomatoes on top of the labneh mixture. Sprinkle the sliced kalamata olives on top of the tomatoes. Bake the tart in the preheated oven for 20-25 minutes or until the phyllo dough is golden brown and crispy. Once the tart is done, remove it from the oven and sprinkle fresh chives on top. Allow the tart to cool for a few minutes before slicing and serving.Enjoy your delicious Labneh and Tomato Tart with Phyllo Dough!
Chickpeas Salad
Begin by preparing all the ingredients. Rinse and drain the chickpeas, then chop the cucumber, red onion, red capsicum, tomato, and parsley.Crumble the feta cheese into small pieces.In a mixing bowl, combine the chickpeas, cucumber, red onion, red capsicum, tomato, and parsley. Toss gently to combine.Drizzle the lemon oil dressing over the salad and toss again to coat everything evenly.Add the crumbled feta cheese to the salad and gently toss once more.Serve the salad chilled or at room temperature. It can be enjoyed as a light lunch or as a side dish to accompany a main meal.Enjoy your delicious and healthy Chickpea and Feta Cheese Salad!