Banana Bread!

I try to eat healthy, but I find that I really, really don't the taste of a lot of healthy foods.  To sidestep this little issue, I try to buy fruit and eat it as a healthy snack.  Mother Nature hasn't been my friend recently though, and most of the fruit I've bought has gone bad before I think to eat it.  After getting mad at myself for wasting money and food, I repeat the cycle.

BUT! Mother Nature can't spoil all of my fun; there's at least one fruit that you can use even when overripe. Bananas! To make banana bread!  Dare I say, banana bread is even better than fresh bananas.  So in considering my banana bread, I wanted to incorporate vanilla Greek yogurt to get a really moist banana bread.  Luckily, Chobani had a recipe for banana muffins, so I used it as a starting point and slightly altered it to end up with a delicious, moist banana bread.  Instead of canola oil, I used applesauce as a substitute.  I know, Paula Deen would probably kill me for doing that, but let's remember that I originally bought the bananas as a healthy snack!  I also used whole wheat flour for the entire recipe instead of half white and half whole wheat.

I have to say, the yogurt definitely delivered on its promise! This banana bread is definitely moist, and I think the added whole wheat makes it a little heartier.  I don't even miss the canola oil!  The bread has a great flavor, but if you like your banana bread really banana-y, I'd suggest adding another banana or two.  Recipe after the jump!

Banana Bread
adapted from Chobani

Ingredients
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
3 overripe bananas
1 cup packed light brown sugar
1/2 cup applesauce
1 large egg
1/2 cup vanilla Greek yogurt

Preheat oven to 350˚F.
Whisk together the flour, baking powder, baking soda, salt and cinnamon in medium bowl.
Beat bananas until mashed.  Add sugar, oil, and egg. Beat until smooth.  Gently add the dry ingredients.
Add Greek yogurt, and beat just until combined.
Pour batter into a greased 9 inch loaf pan.  Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.  Let bread cool in pan for about 10-15 minutes, then remove bread from pan to finish cooling on a wire rack.