Yogurt Banana Bread

I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between. So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head, and I saw […]

The post Yogurt Banana Bread appeared first on Budget Bytes.

I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between. So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head, and I saw everything I needed to make a glorious loaf of banana bread. Yogurt banana bread, to be exact. Why yogurt? Read on to find out.

Homemade Banana Bread with Yogurt and Walnuts

A loaf of banana bread on a narrow wooden cutting board, a few slices cut from the loaf and butter spread on one slice.

Why Add Yogurt to Banana Bread?

Yogurt is a great ingredient for adding to banana bread and other baked goods. It keeps the bread moist, tender, and super delicious without using a ton of butter or oil. You’ll want to use plain yogurt for this recipe, not pre-sweetened. I have not tested Greek-style yogurt in this recipe, but would guess that it would make a slightly more dense loaf, since it has less moisture than regular yogurt.

How Ripe Should the Bananas Be?

The more ripe the banana, the better for banana bread. As bananas ripen the starches turn to sugar, so an un-ripe banana will not be as sweet or as soft (good for mashing). Try to wait until your bananas have NO green left and are about half spotted. If your bananas get to the perfect banana bread ripeness, but you’re not quite ready to make banana bread, simply peel them, toss them into a freezer bag, and freeze them until you’re ready.

Can I Bake These As Muffins?

Yes, this batter works great for banana muffins, too! Just divide the batter between 12 wells of a muffin tin and bake for about 40 minutes at 350ºF. 

What Else Can I Add to Banana Bread?

Banana bread is fun because you can add all sorts of stuff to it. I used walnuts here, but they’re completely optional. You can do other nuts, like pecans or even shredded coconut. Chocolate also pairs really well with bananas, so you can add ½ cup chocolate chips, or melt the chocolate and swirl it into the batter once it’s in the bread pan. A little bit of well-drained canned crushed pineapple would also be fun!

How to Store Banana Bread

After baking the banana bread, let it cool completely to room temperature, then transfer it to a gallon-sized zip top bag and store in the refrigerator. It will last in the refrigerator for about five days. I like to slice mine before refrigerating, so I can just take one slice out at a time to have with my coffee. About 15 seconds in the microwave and it’s warm and delicious, just like fresh baked!

One slice of yogurt banana bread smeared with butter held close to the camera

P.S. Banana bread is really good with a little peanut butter or almond butter drizzled over top!

 
A loaf of yogurt banana bread on a wooden cutting board, a few slices scattered, one smeared with butter
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Yogurt Banana Bread

This super moist banana bread recipe uses plain yogurt to keep the bread soft and tender with less butter or oil. Add walnuts or even chocolate!
Total Cost $3.68 recipe / $0.46 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 thick slices
Calories 294.93kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup mashed bananas (about 3 bananas) $0.42
  • 1 cup plain yogurt $0.67
  • 2 large eggs $0.46
  • 1/2 cup sugar $0.40
  • 4 Tbsp butter, melted $0.52
  • 1 tsp vanilla extract $0.30
  • 1.5 cups all-purpose flour $0.23
  • 1 tsp baking powder $0.02
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp nutmeg $0.02
  • 1/2 cup chopped walnuts $0.60

Instructions

  • Preheat the oven to 350ºF. Rub a little butter on the inside of a loaf pan to coat the bottom and sides.
  • Mash the banana well, then add it to a large bowl along with the yogurt, eggs, sugar, melted butter, and vanilla. Whisk these ingredients until they're well combined.
  • In a separate bowl, stir together the flour, baking powder, baking soda, salt, and nutmeg until well combined.
  • Pour the dry ingredients into the bowl of wet ingredients and stir together just until there is no dry flour left on the bottom of the bowl (a few lumps are okay, just be careful not to over stir). Gently fold in the chopped walnuts.
  • Pour the batter into the prepared loaf pan, then bake in the preheated 350ºF oven for 60 minutes, or until the bread is brown, cracked open on top, and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, just no raw batter).
  • After baking, let the banana bread cool in the pan for about 15 minutes. Once it's slightly cooled it will have pulled away from the bread pan slightly. Run a knife along the sides between the bread and pan, then gently turn the loaf out onto a wire rack to finish cooling. Once cool, slice and serve.

Nutrition

Serving: 1slice | Calories: 294.93kcal | Carbohydrates: 38.83g | Protein: 6.56g | Fat: 13.28g | Sodium: 348.49mg | Fiber: 1.89g

You might also like my Banana Flax Muffins!

A half sliced loaf of yogurt banana bread on a wooden cutting board with one pat of butter in the center of one slice

How to Make Yogurt Banana Bread – Step by Step Photos

Mashed banana in a measuring cup next to a banana peel

Preheat the oven to 350ºF. Rub a little butter inside a loaf pan to coat the bottom and sides. Make 1 cup mashed bananas (about 3 bananas). I do this in a glass measuring cup with a fork. It should only take about 30 seconds.

Wet ingredients for banana bread in a bowl

Add the mashed banana to a large bowl along with 1 cup plain yogurt, 2 large eggs, ½ cup sugar, 4 Tbsp melted butter, and 1 tsp vanilla extract. Whisk these ingredients together until they’re well combined.

Dry ingredients for banana bread in a separate bowl

In a separate bowl, combine 1.5 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ¼ tsp nutmeg. Stir until well combined.

Wet and dry ingredients being stirred together

Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until they are combined and no dry flour remains on the bottom of the bowl. A few lumps are okay, but make sure there are no pockets of dry flour left. Avoid over stirring. (photo is half-way through stirring)

Chopped walnuts added to batter

Fold ½ cup chopped walnuts into the batter.

Banana Bread batter in loaf pan

Pour the batter into the prepared loaf pan.

Baked yogurt banana bread being held by two hands with white towels

Bake the bread in the preheated 350ºF oven for about 60 minutes, or until the bread is browned, the top is cracked open, and a toothpick inserted into the center comes out clean (“clean” means no raw batter, a few moist crumbs stuck to the toothpick are okay).

Side view of a loaf of yogurt banana bread on a wooden cutting board, half of it sliced, one slice with butter

Allow the bread to cool for about 15 minutes in the pan. It will pull away from the pan slightly as it cools. Run a knife along the sides between the bread and loaf pan, then gently turn the bread out onto a wire rack to finish cooling. Once cooled, slice and serve.

The post Yogurt Banana Bread appeared first on Budget Bytes.

No-Yeast Pizza Dough

Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to […]

The post No-Yeast Pizza Dough appeared first on Budget Bytes.

Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to give up my beloved pizza just because I can’t find any yeast at the store. 😅So for the time being I’m making this super fast and easy No-Yeast Pizza Dough to get my fix. Make sure you scroll down and read about the differences between yeast and no-yeast dough to get a better idea if this type of dough will work for you!

Homemade Pizza Dough with No Yeast

Overhead view of a rectangular pepperoni pizza with the corner piece being pulled out.

What is No Yeast Pizza Dough Like?

It’s important to understand that no-yeast pizza dough is not exactly like a traditional pizza dough made with yeast. No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It’s not super crispy, it does not make those big delicate bubbles on the edges, and it doesn’t get very brown. It kind of reminds me of the old-school Dominos crust before they revamped their recipe, or some of the thicker-crust frozen pizzas. So, if you are a fan of either of those types of crusts, you might like this one as well!

Looking for a more traditional pizza dough recipe? Check out my classic Homemade Pizza Dough or Thin & Crispy Pizza Crust.

How Does No Yeast Pizza Dough Rise?

Instead of gas bubbles produced by live yeast, this pizza dough rises through gas bubbles produced by baking powder. Baking powder requires both water and heat to react, so you won’t see this dough rising as it sits at room temperature. That’s one of the great benefits of this no-yeast pizza dough—there’s no need to sit and wait for it to rise. Once it goes into the hot oven, then it springs into action!

Should I Hand Stretch or Roll Out the Dough?

As with most pizza doughs, using a rolling pin is a little easier, but it does create a flatter, more dense baked crust. If you gently stretch the dough by hand, more of the air bubbles are preserved in the dough and you’ll get a slightly more airy crust. So, take your pick based on your preferences!

What Kind of Pan Should I Use?

I baked the pizza below on a sheet pan lined with parchment because on this day I was favoring convenience over texture. A parchment lined sheet pan produces a softer bottom crust, but makes cleanup super easy. If you bake on a perforated pizza pan or a pre-heated pizza stone, you’ll get a crispier bottom crust, but you’ll need to take extra care to prevent the dough from sticking (a good dusting of flour or cornmeal under the dough). 

A hand lifting one slice of pepperoni pizza out of the side, with cheese pulling between slices.

Want some pizza topping ideas? Try my White Pizza with Parsley Pesto Drizzle, Eggs Florentine Breakfast Pizza, or Garlicky Kale and Ricotta Pizza.

 
The corner piece being pulled out from a rectangular pepperoni pizza
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No-Yeast Pizza Dough

This quick and easy no-yeast pizza dough only takes 15 minutes to make and is a great substitute for the classic when ingredients are in short supply.
Total Cost $0.92 recipe / $0.23 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 ¼ pizza
Calories 252.2kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cups all-purpose flour $0.61
  • 1 Tbsp baking powder $0.12
  • 3/4 tsp salt $0.03
  • 1 Tbsp olive oil $0.16
  • 1 cup water $0.00

Instructions

  • Preheat the oven to 425ºF. In a large bowl, stir together the flour, baking powder, and salt.
  • Add the olive oil to the water, then pour them both into the bowl with the dry ingredients. Stir until a shaggy ball of dough forms and no more dry flour remains on the bottom of the bowl. If the dough does not come together in one piece or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.
  • Turn the dough out onto a clean, lightly floured surface and knead just a few times, or until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes to relax the gluten.
  • Stretch or roll the dough out into your desired shape, making sure not to stretch it to less than ¼-inch thick.
  • Place the dough on your preferred pan (prepared with either parchment or a good dusting of cornmeal or flour), then top the pizza with your favorite sauce and toppings. Bake the pizza for about 15 minutes, or until the cheese is melted and slightly browned on top. Slice and serve immediately.

Notes

*Prices and nutrition data for the pizza crust only.

Nutrition

Serving: 0.25pizza | Calories: 252.2kcal | Carbohydrates: 46g | Protein: 6g | Fat: 3.5g | Sodium: 652.5mg | Fiber: 1g

Scroll down for the step by step photos!

Inside look at a piece of no yeast pizza crust

I thought you might like an inside look at the texture of this no-yeast pizza!

How to Make Pizza Dough Without Yeast – Step by Step Photos

Pizza dough dry ingredients in a bowl

Preheat the oven to 425ºF. Add 2 cups all-purpose flour, 1 Tbsp baking powder, and ¾ tsp salt to a large bowl. Stir until these ingredients are well combined.

Pour wet ingredients into dry ingredients

Add 1 Tbsp olive oil to 1 cup water, then pour them into the bowl of dry ingredients.

Shaggy pizza dough in the bowl with a spoon.

Stir the ingredients together until they form a shaggy ball of dough and no more dry flour remains on the bottom of the bowl. If the dough is too dry and does not come together in one piece or there is a lot of flour left on the bottom of the bowl, add a little more water (1 Tbsp at a time), until the dough comes together.

Resting pizza dough

Turn the dough out onto a clean, lightly floured surface and knead just a few times until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes so the gluten relaxes, which makes it easier to roll or stretch out.

Dough being rolled out with a rolling pin

Roll or stretch your dough out to the desired shape or size, making sure not to stretch it to less than ¼-inch thick. Remember, while rolling is easier, it produces a flatter slightly more dense dough. Stretching makes a slightly lighter, fluffier crust. I rolled my dough about half way, then hand stretched the rest of the way.

Pizza dough on sheet pan lined with parchment paper

Transfer your dough to your preferred type of pan (notes on the results you’ll get from different pans is above the recipe). I used a parchment lined sheet pan, which will result in a softer bottom crust, but is waaaaay easier to clean up. (This is a splatterware sheet pan from Rove & Swig)

Uncooked pizza with sauce, cheese, and pepperoni

Add your preferred sauce and toppings (Homemade Pizza Sauce, fresh mozzarella, pepperoni, dried oregano, and crushed red pepper in photo above).

Baked pepperoni pizza on sheet pan

Bake your pizza for about 15 minutes, or until the cheese is melted and slightly browned on top.

Piece of pepperoni pizza being pulled out the side of the pizza

Slice and serve immediately! 🍕🍕🍕

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