Greek Yogurt Pumpkin Banana Bread

This lightened-up Greek Yogurt Pumpkin Banana Bread is made without butter or oil, but so soft and tender that you’d never be able to tell!

Ingredients

• 1½ cups (150 g) all-purpose flour*
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp sea salt
• 2 large eggs, lightly beaten
• 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
• 1/2 cup (120 g) pumpkin puree
• 1/2 cup (115 g) plain Greek yogurt
• 1/4 cup (60 ml) maple syrup
• 1/4 cup (50 g) brown sugar
• 1 tsp vanilla extract
• Optional add-ins: 1/2 cup (45 g) chocolate chips/raisins/nuts/etc.

Directions

1. Preheat your oven to 350ºF (176ºC), and lightly grease á 9 x 5 (23 x 13 cm) bread pan. Set aside.
2. In á large mixing bowl, combine flour, baking powder, baking soda, spices, and salt. Stir until well combined and set aside.
3. Lightly beat the eggs in á medium sized mixing bowl. Add mashed bananas, pumpkin, Greek yogurt, maple syrup, brown sugar, and vanilla. Stir until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently. Do not over mix. Fold in any add-ins you wish to include.
5. Pour the batter into the loaf pan, spreading it out evenly, and bake for 60 minutes, or until á toothpick inserted into the centre comes out clean. After 45 minutes, you may wish to cover with á sheet of tin foil to prevent the top from getting too brown.
6. Remove from oven and let cool for about 10 minutes before transferring to á cooling rack to cool completely.

Recipe Adapted From runningwithspoons.com