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!