Quantcast

Banana bread with granola and Greek yogurt

Breakfast – it’s one of the most important meals of the day and one I never skip.  I know for some people, though, it’s a challenge to pull together something healthy early in the morning amidst the rush of getting ready for work or getting kids ready for school.  Even Neil and I (who get up super early to accommodate our extremely slow pace in the mornings) sometimes find it challenging to “get it together” re: breakfast and more often than not, I will set out an array of items for us to choose from – yogurts, granola bars, bananas.  As I was looking at the breakfast table the other day, which included a very sad looking banana, Neil wondered aloud when I might be making some banana bread. Then it hit me. Instead of eating all the breakfast items separately, why not incorporate them in a loaf so that breakfast would be a “one stop” affair?  So for my fifth post for Liberté, I set about creating the perfect breakfast loaf.  I have a couple of favourite recipes for banana bread that I use on a regular basis and this is a melange of a couple of them plus a favourite muffin recipe!  I used Liberté  Honey Greek yogurt 0% for a little added sweetness.

Liberté honey greek yogurtThe resulting loaf was the perfect breakfast (or, let’s face it – any time of the day snack).  Light yet substantial (the yogurt provides the protein we all need at breakfast) with some different textures thanks to the granola and moist thanks to the yogurt.  I replaced butter with a small amount of vegetable oil which I think helped it stay moist for 5 days after I baked it (it does well reheated in the microwave for about 30 seconds), it’s a recipe I will be making again and again.

 

4.0 from 1 reviews
Banana bread with granola and Greek yogurt
 
Prep time
Cook time
Total time
 
Breakfast in a slice - bananas, granola and yogurt in one tasty loaf!
Author:
Recipe type: Breakfast
Serves: 8-10
Ingredients
  • 1 cup whole wheat flour
  • ½ cup oats
  • ¼ cup ground flax seeds
  • 2 teaspoons baking powder
  • 
1/2 teaspoon salt
  • ½ cup milk
  • 2 large eggs
  • ¾ cup packed dark-brown sugar
  • ½ cup Liberté Honey Greek yogurt 0%
  • 2 tablespoons vegetable oil
  • ¾ cup granola
  • 3 medium ripe bananas, mashed
Instructions
  1. Preheat oven to 375˚F.
  2. Lightly oil a 9" loaf pan.
  3. In a large bowl, whisk together flour, oats, flax baking powder and salt.
  4. In a separate bowl, whisk together milk, eggs, brown sugar, yogurt, and oil.
  5. Add the egg mixture to the dry ingredients, and mix in flour mixture until just combined.
  6. Gently fold in the granola and bananas.
  7. Pour mixture into the prepared loaf pan and bake fro about 40 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
  8. Cool for 5 minutes before removing from tin. Serve warm.
  9. The loaf keeps well for a few days - to freshen it up, pop a slice in the microwave for about 15-30 seconds.

 

Breakfast in a slice? What could be more perfect? Well actually, Neil thinks that this might be better with some chocolate chips in it – and perhaps it would – what I love about recipes like this is how easy they are to customise with add-ins (think dried fruits, nuts, chocolate chips….)

For more fabulous recipes and to discover their Greek yogurt line, visit Liberté now.

* Did you enter my illy artists’ collection giveaway yet? Open to US/Canada, Contest ends Monday, April 16th, 2012 at 9pm EST.  Winner chosen via Random.org and announced Tuesday April 17th

Related Posts Plugin for WordPress, Blogger...

, , , , ,

18 Responses to Banana bread with granola and Greek yogurt

  1. Medeja April 12, 2012 at 07:07 #

    It looks very delicious! I haven’t tried this type of banana bread yet :)

  2. Lisa April 12, 2012 at 08:45 #

    Mardi this sounds very good and includes many healthy
    ingredients. I love that, plus it’s quick for breakfast once it’s
    prepared.

  3. Paula April 12, 2012 at 09:12 #

    I make banana breads all the time and love a nice thick slice or two for breakfast. This one you made with the yogurt and granola kicks this old favourite up a healthy notch or two and I’m anxious to try it. Thanks for the recipe Mardi.

  4. Mr. Neil April 12, 2012 at 10:35 #

    Pairs very well with a latte. :-)

  5. Kiri W. April 12, 2012 at 13:49 #

    With granola? How cool! Love the idea of using yogurt in bread – I’d love a slice!

  6. Tami April 12, 2012 at 18:04 #

    With 4.30am starts each weekday morning reckon I’m going to be eating a lot of banana bread for breakfast hereon in :)

    Thanks for the recipe Mardi……….can’t wait to try it now bananas are more reasonably priced at two bucks a kilo, down from the ridiculous $15 per kg.

  7. Stephanie April 12, 2012 at 18:20 #

    This looks so so good. I love yogurt in banana bread and the addition of granola sounds super tasty. Do you think it could be baked as muffins?

  8. idiosyncratic eye April 18, 2012 at 20:44 #

    Breakfast on the go! It’d be perfect for travelling but I’d have to do something about the bananas, I loathe them! ;)

  9. Diana Van Ormer December 11, 2012 at 16:05 #

    Hi Mardi,
    I tried this recipe for banana bread this morning. I have a convection oven and baked at 350 instead of the 375 the recipe calls for. I ended up baking the loaf for over 60 minutes instead of the 40 minutes the recipe states. Even then it still was a little too soggy toward the bottom of the loaf. I rechecked all the ingredients and the quantity and had followed the recipe precisely. But the batter did seem a little too thin as I poured it into the baking pan compared to other banana bread recipes I’ve used. The bananas I used were very ripe and I’m wondering if perhaps I should have only used two medium instead of three. The inside of my loaf also looks a lot darker than the one shown with the recipe.
    Any tips on what to do next time?
    Thanks.

    • Mardi (eat. live. travel. write.) December 11, 2012 at 16:20 #

      Hi Diana,
      I’m not sure what to say here except that the bananas I used were not “very ripe” at all. They were ripe to eat but not brown. That meant they were a little chunkier as opposed to mushy. Also, I would recommend the oven at 375 for this loaf, convection or not. What type of pan did you use? Did you use Greek yoghurt or regular? The thicker yoghurt really makes a difference I find. Sorry to not be of more help.

Leave a Reply

Rate this recipe: