ChoBerry Banana Breakfast Bread

You can never have too much alliteration going on. A little bit of this, a little bit of that and shazaam, we have breakfast, snack, and dessert  for the week!  I swear I could eat it at every meal too. Got to love California and its produce because just looking at all the berries in my fridge makes me yearn for summer.  I had been thinking about making something with bananas since there were four overly ripe ones just sitting on our counter.

As promised, here is the amazingly moist and delicious berry and banana bread that I made this Sunday.  Not only does this bread have enough fruit to fulfill your daily servings (at least I think), it is packed with Chobani Greek yogurt, so add in some protein to your day.  The original recipe from NoSugarSweetLife even calls it a “super moist, delicious blueberry banana bread made with Greek yogurt.”  Well, let’s take that a few steps further and add in some raspberries AND blackberries.  Getting excited?  Luckily I snacked on some before writing this, otherwise I would be drooling once more.

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So it starts with this tub of joy. There are so many different things I have made with Chobani’s Greek yogurt, it’s insane.  Not to mention there are lists upon lists of recipes that I haven’t sampled that utilize Greek yogurt.  I’m just loving the endless opportunities. 🙂 Ah the little things in life.

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ChoBerry Banana Breakfast Bread
~12 servings

Ingredients

1.5 cup Whole Wheat  Flour

1.5 tsp Baking Powder

1⁄2 tsp salt
1⁄2 cup Brown Sugar (or 1/4 cup agave nectar)
1 tsp Vanilla Extract
3 ripe bananas
2 eggs
6 ounces (~3/4 cup) Chobani Greek Yogurt (or blueberry for extra oomph)
1.5 cup berries (blueberries, raspberries, blackberries – fresh or frozen)
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Directions
  1. Preheat oven to 375 degrees.  In one bowl, combine the flour, baking powder, and salt.
  2. In a separate bowl, mash bananas with a fork until they are real mushy.  I chose to use my hand-held mixer so that there weren’t any lumps left.
  3. Add eggs, vanilla and brown sugar and mix really well.
  4. Add Greek yogurt (which per my Internet searching, is about 3/4 cups).  Stir until every thing is well combined.
  5. Incorporate the dry ingredients into the wet mixture and stir thoroughly.  Start to fold in the berries.
  6. Pour batter into a loaf pan layered with parchment paper and distribute evenly.  The paper is optional, but I have found it helps cook the bread so much more evenly and prevents it from sticking to the edges.
  7. Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.
  8. Let it cool on a rack and let it cool for at a half hour before slicing. You can also plop it in the fridge to let it harden, which makes it MUCH easier to slice.

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The bread is quite moist, so it makes for a delicious morning meal.  If you are feeling up to it, add some yogurt on top and maybe some walnuts.

“I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.”
Julia Child
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11 thoughts on “ChoBerry Banana Breakfast Bread

  1. Oh my gosh I have our new life plans. 1) you move to the east coast. 2) I move in with you. 3) we become awesome best friends and even more awesome roomies. 4) we live happily ever after with you baking and me sampling.
    Sounds good, right? 😉

  2. Pingback: WIAW #24 – Back to California Roots | California Endless Summer

  3. Pingback: WIAW #25 – Midterms and Nutella | California Endless Summer

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