This banana bread recipe features Greek yogurt which adds extra moisture to the bread, helps it rise, and creates that old-fashioned banana bread flavor. The applesauce adds extra moisture and is used as a replacement for oil, cutting fat and calories.
Preheat the oven. Preheat the oven to 400°F. Spray the loaf pan with nonstick cooking spray.
Combine wet ingredients. Combine the yogurt, brown sugar, granulated sugar, applesauce, eggs, and vanilla in a large bowl.
Combine the dry ingredients. In a medium-sized bowl combine the flour, baking soda, and salt.
Stir the wet and dry ingredients together, then add banana. Add the dry ingredients to the wet ingredients and stir until they just start to come together. Add the mashed banana and gently stir. Do not over stir or the bread will become dense.
Bake. Bake for 10 minutes at 400°F then turn the oven down to 350°F and continue cooking for about 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Make dairy-free by choosing a dairy-free yogurt.
Turn into muffins by pouring the batter into a muffin tin. Then, bake at 400°F for 8 minutes, turning down to 350°F and baking for an additional 7 minutes or until a toothpick inserted into the center of the muffins comes out clean.