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October 24, 2016

Banana Bread with Greek Yogurt & Pudding Mix

Indiana State Fair

Banana bread was one of the first things I baked as a kiddo. My mother always let me be the one to mash the bananas and I did so, with a potato masher, fervor and might. So when this “Best of Show” quick bread recipe came in from the Indiana State Fair, I was on it!  I love the texture you get by using Greek yogurt and pudding mix. Just thinking about a thick slice smeared with peanut butter has me drooling. The recipe comes from Teresa Grissom of Zionsville. It is definitely a winner!

-Cyndi

 

Banana Bread with Greek Yogurt & Pudding Mix

1/2 cup (1 stick) butter, softened

3/4 cup brown sugar

2 eggs

1/3 cup Greek yogurt (vanilla or banana flavor)

2 cups mashed banana

1 teaspoon vanilla extract

2 teaspoons cinnamon, divided

1 pinch nutmeg

2 cups Gold Medal All-Purpose Flour

1 teaspoon baking soda

1 pinch salt

1 (3 oz) box instant banana pudding mix (just the dry mix)

1/3 cup chopped pecans (optional)

Preheat oven to 350 degrees F. Liberally spray 9-inch loaf pan or 8-count mini loaf tin with cooking spray and set aside. Meanwhile, in a large bowl, whisk together the butter and brown sugar until blended. Whisk in the eggs, yogurt, banana, and vanilla until combined. Lastly, add 1 teaspoon cinnamon, nutmeg, flour, baking soda, salt, and pudding mix, being careful not to over-mix.

Spread batter into prepared pan. Bake for 30 minutes, then loosely tent the bread with foil (helps prevent the crust from burning and top/sides from cooking too quickly). Continue baking for additional 30 minutes. Cool then slice.

-Recipe from Teresa, 2016 Indiana State Fair, Best of Show, Quick Breads