If you are looking for a moist banana bread, look no further! This might be a light recipe but don't let that fool you into thinking it is anything short of delicious. It makes a good breakfast or a nice dessert.
Adding Greek yogurt not only helps to make this bread extra moist, it adds protein and doesn't give you the sour taste that using sour cream would.
It's also a great way to use up bananas that are past their prime. You can use bananas that have been frozen but you need to thaw them first. I usually zap them in the microwave for 15-20 seconds and they are thawed enough to mash them up
You can make this in your oven or Instant Pot electric pressure cooker. I first made this in my Instant Pot because we had finished the loaf I had made in the oven and I was craving more but my loaf pan was in the dishwasher which was running. It's nice to have options!
|Ingredients ready to go|
1 1/2 cups of flour
1/2 cup of butter, softened
2 large eggs
1/2 cup of sugar
1/2 of unsweetened apple sauce
1/2 cup of low fat, plain Greek yogurt
3 overripe bananas
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
If you want a little different variety you can try adding 1 tsp of cinnamon or 1/4 cup unsweetened cocoa powder.
For baking in the oven you need a loaf baking pan or for the Instant Pot a 7" round cake pan. I use a 3" deep Fat Daddio pan in my 6 quart Instant Pot.
|Batter all mixed up|
Grease the loaf pan with cooking spray and pour in the batter. Bake for 55-65 minutes or until a toothpick inserted comes out clean and the top is lightly browned. Allow to cool at least 10 minutes before serving.
Instant Pot directions:
Place 1 cup of water into the bottom of your Instant Pot.
Mash up bananas in large mixing bowl using a potato masher or large fork. Add all ingredients to mixing bowl and beat on med-low speed until all are fully incorporated, about 3-5 minutes. You may need to use a spatula to scrape the sides of the bowl to get the flour fully mixed in.
|In the Instant Pot|
Grease the 7" round cake pan with cooking spray and pour in the batter. Cover the cake pan with foil and using your trivet, lower it into your Instant Pot. Put your lid on and seal the vent. Press
the cake setting and set for 55 minutes. If you don't have a cake setting you can use high pressure. When the cooking cycle completes, quick release the pressure. Allow to cool at least 10 minutes before serving.
I calculated this recipe at 150 calories per slice (recipe makes 10 slices) compared to a whopping 420 calories for a slice of Starbucks' banana bread. Wow!
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