This past week, my nieces (Codenames: Chunklet and Chunklet’s sister) were in town. That means regular yogurt must be stocked in my refrigerator. I usually eat Greek yogurt, but I buy regular yogurt for them. I tried to feed them Greek yogurt once, and it did not go well. Chunklet spit it out and refused to come near me while I was still holding the Greek yogurt cup. Chunklet’s sister spit it out, made a sour-looking face, said it was yucky, and started crying.
Anyway, this most recent visit left behind one 4-ounce container of regular banana yogurt. I also had a 4-ounce container of strawberry Greek yogurt, so I decided to make a variation of a lemon yogurt bread I read about from Andi at The Wednesday Baker. I played around and made two mini loaves and a bunch of mini-cupcakes. Just for fun.
This bread was moist, had a hint of sweetness from the yogurt and lime juice, and a delicate crumb. Of course, I had to put a pat of butter on two of the mini-loaf slices.
This recipe is definitely a keeper!
Lemon Yogurt Bread
(adapted from Andi at The Wednesday Baker)
1 1/2 c. flour
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
4 ounces banana yogurt
4 ounces strawberry Greek yogurt
1/3 c. canola oil
1 tbsp. lime juice
In a mixing bowl whisk together the flour, sugar, salt, baking soda, and baking powder. In another bowl combine the egg, yogurt, oil and lime juice. Add the wet mixture to the dry ingredients and mix until combined. Using two mini bread loaf pans coated with Smart Balance and a mini-cupcake pan lined with paper liners, distribute the batter. Bake at 325 degrees for 40 minutes or until a toothpick inserted comes out dry. Place on a cooling rack and allow to cool before removing from the baking pan.