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Greek Yogurt Strawberry Banana Bread!!…

Posted May 02 2013 6:41am

Hi there!  Happy Thursday to you!  I can’t believe it’s Thursday already but I guess that is what happens when you are out sick for two days and don’t feel good.  Hmm.  I’m still not feeling 100% today at all.  I was hoping and praying that I would.  I really think that I outdid myself with dinner.  I ate entirely too much in one sitting and my stomach hurt and everything just felt awful about that situation.  It was my mistake though so the only person to blame is me.  I learned my lesson for dinner tonight though.

We did try something new for dinner last night.  We had picked up the Perdue Simply Smart Gluten-Free Breaded Chicken Tenders to try.

PERDUE® SIMPLY SMART® Gluten Free Breaded Chicken Breast Tenders (11.2 oz.), Fresh

I  have been wanting to try them for a while but they have been rather expensive.  They were finally on sale so we were able to get them!  We both loved them.  They crisped up very nicely in the oven.  I made sure to ignore the directions on the package because Mike and I like them relatively crispy.  So I baked them for 10 minutes on each side and it turned out perfectly.  I would definitely buy these again.  I don’t think it was chicken that bothered me.  I think it was the fact that I ate way too many vegetables and potatoes and it just really did not agree with me.

After we were done dinner, I decided to make a recipe that I had seen on Pinterest .

Greek Yogurt Strawberry Banana Bread from this recipe

Ingredients:

1.5 cups whole wheat flour
1.5 tsp baking powder
1/2 tsp kosher salt
1/2 cup brown sugar
2 large ripe bananas
2 eggs
6 oz. Chobani Strawberry Banana Greek yogurt
1 cup diced fresh strawberries
Directions:
Preheat oven to 375 degrees. Start by combining flour, baking powder, and salt in a large mixing bowl.
In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
Add eggs and sugar and mix thoroughly.
Add greek yogurt
Whisk until everything is well combined and there are no lumps.
Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the fresh strawberries.
Pour batter into a greased loaf pan and distribute evenly.
Put into the oven and bake for 55 minutes, or until the top is golden brown and a toothpick comes out clean.
Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.
Finished bread!

Finished bread!

 

Slice of the bread!

Slice of the bread!

I kept debating with myself the entire time I was putting together this recipe if I was going to use the whole wheat flour or regular flour because whole wheat flour irritates my stomach.  I couldn’t figure out what to do.  I should have went with my gut instinct.  I should have used regular flour. I think the bread tasted great but I just prefer the taste of regular white flour as opposed to whole wheat flour.

I’m not sure how it would change the consistency of the bread to use the white flour.  I’m sure it would still work perfectly.  I think if I would make this bread again, I would definitely switch the flours.  Other than that, I really did like the flavoring.  It had a nice balance of strawberry and banana flavors.  I hate the crust of anything so I loved the soft middle of the bread.

What is your favorite type of bread to bake?  I love any kind of banana bread.  I’d like to try baking some blueberry bread.  I love breads.  I was just a little disappointed because of the whole wheat flour with this bread but it is still good and I’m sure it will get eaten in my home.

Alright, well have a lovely Thursday!


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