Kristina from Stonyfield Farms was kind enough to send me some coupons so I could sample Oikos Organic Greek Yogurt. Many of you have posted some wonderful recipes incorporating the Oikos Organic Greek Yogurt, so of course I told Kristina "YES"! I was thrilled that she contacted me. The Oikos Greek Organic Yogurt is phenomenal! It has the consistency of sour cream which I love, and a tart fresh flavor. The Oikos Greek Organic Yogurt has definitely become a staple in out household.
Last September I posted Banana Pecan Bread which is one of my husband's favorites. I've had a yen for baking with bananas (thanks Debbie!) and decided to morph this recipe and use the yogurt and lighten the calories in this bread just a tad. The bread was moist and held together very well.
Let me show you what I did!
Pre-heat your oven to 350 degrees.
Lightly grease a bread pan.
Melt one stick of butter and allow butter to cool.
In a large bowl, combine 2 cups of all-purpose flour, 1-1/2 teaspoon of baking soda and 1/2 teaspoon of salt. Set aside.
Mash 2 over ripe bananas with a fork, but let them have a little bit of texture.
Place two over ripe bananas in a mixing bowl, add 1 cup of sugar.
Using your wire whisk attachment, whip the banana and the sugar for three minutes to obtain a light, fluffy banana cream.
Slow speed down to "stir" and add the melted butter, 2 large eggs, 1 teaspoon of vanilla extract and one 5.3 ounce container of Oikos Organic Vanilla Yogurt to the banana cream mixture. Scrap down the sides of the bowl, then add the dry ingredients and turn on mixer and blend just enough to evenly combine. then fold in the mashed banana. Turn into the prepared loaf pan and bake for 50 to 60 minutes.
Allow to cool for about 20 minutes before removing from the pan.
I really don't think you'll have to do Pilates after eating this little slice of heaven.