I've been obsessing over Fage greek strained yogurt lately. I love how thick it is and apparently it's pretty healthy for you too (low in calories, high in protein, etc). The first time I sampled the plain one, I thought it tasted a lot like sour cream. So I've been wondering for a while whether baking with Fage yogurt would be like baking with regular yogurt or baking with sour cream. According to Fage, it's like baking with sour cream, so I decided to try it out this weekend.
I took my sour cream chocolate banana bread recipe, and substituted with Fage yogurt. The results were pretty good. The banana bread didn't taste like it was made with yogurt. I don't think it tasted exactly like when I made it with sour cream, (it's hard to recall exactly how the bread tasted made with sour cream) but it is a close and healthy substitute.
I know I may be sounding like an ad for Fage right now. I'm not being paid or anything for this post. I just really like their yogurt. I've tried some other brands of greek yogurt, but they don't taste the same to me.
Chocolate Banana Bread with Fage greek yogurt
Yields: Two 7 x 3 inch loaves
- 1/2 cup butter
- 1 1/2 cups white sugar
- 2 eggs
- 3 very ripe bananas, mashed
- 1 cup (8 oz) Fage greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 teaspoons baking soda
- 2 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 cup of semisweet chocolate chips
oven to 300 degrees F (150 degrees C). Grease two 7×3 inch loaf pans.
In a large bowl, cream butter and sugar. Mix in eggs, mashed
bananas, yogurt, vanilla and cinnamon. Mix in salt, baking soda, cocoa powder and
flour. Stir in nuts and chocolate chips. Divide into prepared pans.
- Bake for 1 hour, until a toothpick inserted in center comes out clean.