Yogurt Banana Bread

Hey everyone, I'm back! It's been quite a few weeks since I've posted any recipes, the main reason being: I'm back at school! This is the first year I have an apartment and my own kitchen, so making my own meals has come with quite an adjustment. I don't mind cooking (obviously), and I've taught families how to budget while grocery shopping, but finding the time to do so has been the hard part. Now that I'm a few weeks into classes I have settled into more of a schedule which (hopefully) will allow me time to cook some awesome meals to share with you all!

With that being said, yesterday I decided to bake some banana bread :) My roommates and I had bought some bananas a while back and they were just staring me in the face once they began to brown. I decided to try out some banana bread sweetened with only honey, and made with some Siggi's vanilla yogurt. The result was a super moist and delicious banana bread packed with protein and potassium! Here's what you'll need:

You will need:

• 1/2 cup honey
• 1/3 cup extra virgin olive oil
• 1 egg
• 1/2 cup Siggi's 0% milkfat vanilla yogurt (you can also use Greek yogurt, or any other thick yogurt)
• 2-3 ripe bananas, mashed
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 9x5 loaf pan (I only had a square baking pan so I used that)
• optional: walnuts  or dried fruit to top off the bread

Begin by heating the oven to 325°F, and grease the pan.

In a medium bowl, whisk together the honey and oil until combined, then add in the egg, vanilla yogurt, and mashed bananas.

In a separate mixing bowl, combine all of the dry ingredients, then slowly add the mixture into the wet ingredients.

Stir until just combined (batter may be slightly clumpy), and pour the batter into the greased pan. 

Top off the banana bread with the walnuts and any other add-ons.

Bake for 30 minutes, then let sit for 10 minutes in the pan before transferring to a wire rack to cool for about 20 minutes.