Traditional recipes

Bananas about yoghurt recipe

Bananas about yoghurt recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Breakfast

To be totally honest, I didn't think this recipe was going to turn out :-) I have never added fruit to the ingredients before adding them to my yoghurt maker before. When I tasted it, it was really thick, creamy and delicious! Very healthy, and what kid doesn't love bananas! A great way to get more fruit into your kids!!

8 people made this

IngredientsServes: 4

  • 1L milk (I used semi-skimmed)
  • 100g natural yoghurt
  • 1 teaspoon vanilla extract
  • 1 banana, chopped

MethodPrep:45min ›Cook:4hr ›Ready in:4hr45min

  1. Heat milk until just before boiling. Allow to cool until luke warm and remove skin.
  2. Pour into yogurt maker and add natural yoghurt. Stir. Add banana and vanilla and stir thoroughly. Place lid on yogurt maker and leave for 4 hours.
  3. Strain through a coffee filter to remove the whey.
  4. Refrigerate overnight - this will allow the yoghurt to thicken further. Serve.

Recently viewed

Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by Paula Mathers

This is my recipe, and I heat the milk in the microwave until it's just about to boil, then all all ingredients to the yogurt maker and stir thoroughly. I then set the yogurt maker for 4 hours. Once the 4 hours is up, I always end up with loads of whey, which, if left in the yogurt, will make the yogurt stringy if you just mix it all in. I always strain the yogurt through a coffee filter to remove the whey, then pour into a bowl, cover and refrigerate over night. I always end up with really thick, creamy yogurt that is delicious. You can leave the yogurt for longer than 4 hours - up to 12 hours (4 is the minimum though)but I have never noticed a difference in taste for leaving it longer. Therefore to save time (and electricity!) I generally only leave my yogurt maker on for 4 hours.-15 Jan 2008

by OWLEYES00

This is a great recipe. I have made it mixing 2% milk with either skim or 1% and it comes out just as well. It is not a thick yogurt but very good nonetheless. (I don't straign the whey - more nutrients)-29 Jul 2009

by Robyn

I didn't like the flavor of this. The texture was fine, but I expected more banana flavor, but it tasted to me like plain yogurt with a too heavy taste of vanilla and not much banana. I think a tinge more sweetness would really help.-31 Jul 2009


Bananas about yoghurt recipe - Recipes

Beat 4 eggs + 1 cup sugar in a large bowl until you get a fluffy white cream. Sift 1 cup flour, mix it with 1 vanilla and 1 baking powder, add this to cream.

Smear a suitable baking form with oil and sprinkle with flour, so the layer doesn't stick. Pour the mixture in it. Bake at 392°F (200 °C) until it gains a brown crust on top and turns yellow on the inside. Take the cake layer out and leave it to cool completely, covered with a towel, so it's easier to unstick from the form.

Cut the bananas into round slices. Mix the yoghurt with 1 cup sugar and beat with the mixer until the sugar melts. Leave the mixture in the fridge.

In a pot, heat 1 cup water and 2 cups sugar, pour in 5 drops of rum essence or 2 tbsp of actual rum and 1 vanilla. Heat until the syrup thickens.

Take the cake layer out of the form and cut it in 2 to obtain 2 thinner ones. Soak the cold layers with the warm syrup and smear them with several spoons of the sweetened yoghurt.

Arrange the banana slices on top and pour on a few more spoons of yoghurt.

Place the 2nd layer on top and poke holes in it in several spots with a fork. Smear the sides of the cake with the yoghurt using a brush and pour on the remaining yoghurt over the entire cake.


Bananas in spiced yoghurt

From Hyderabad, India, this dish, kela pach chadi, is usually served as an accompaniment to a curry meal, but is also a very good partner for kebabs.

Serves 4
3 large ripe bananas
3 tbsp freshly grated or desiccated coconut
300ml plain yoghurt
2 tbsp lemon juice
2 tsp sugar
½ tsp salt
A pinch of chilli powder (optional)
1 tsp ghee or oil
1 tsp cumin seeds
½ tsp black mustard seeds

1 Peel and slice the bananas.

2 If using desiccated coconut, sprinkle 1 tbsp hot water over it and mix until the coconut is evenly moistened.

3 Season the yoghurt with lemon juice, sugar, salt and chilli power and stir in the bananas and coconut.

4
In a small saucepan heat the ghee and fry the cumin and mustard seeds until the mustard seeds pop.

5 Pour this over the yoghurt mixture and fold in, then serve.
The Yoghurt Cookbook by Arto Der Haroutunian (Grub Street)


Frozen Yogurt Banana Pops

Summer is in full swing here in Arizona. Along with consistent 110 degree days the humidity is also starting to creep up. However, I have news, big news! In less than two weeks my husband and I will be on our way to Denver, Colorado. This won’t just be for a vacation either, we are moving there! I am so excited, stressed, and nervous all at the same time. I have family in Colorado and have been there many times, so in a way it’s my home away from home. Every time I go up to visit it gets harder and harder to come back to the hot dry desert. Don’t get me wrong, I have had many wonderful memories here in Arizona, 29 years worth of them to be exact! The biggest draw Colorado has for my husband and I is all the outdoor things there are to do. We love camping, hiking, and biking together and Colorado has an abundance of trails, mountains, and bike paths for us to explore, not to mention much cooler temperatures to do these activities in! I have also always wanted to live in a place with four seasons and we will definitely get that there. The snow and winter will be the biggest adjustment for us, but we are looking forward too it and already planning our first ski trip. In the meantime with our final weeks here in Arizona we’ve been doing a lot of work on the house, packing, and sweating, lots and lots of sweating! To help us cool off I made this great little snack, Frozen Yogurt Banana Pops.

They are a cold healthy sweet little snack, just what we need to cool off from all the work we’ve been doing. The great thing about these Frozen Yogurt Banana Pops is that they are almost effortless to make and require only a few ingredients.

The ingredients you need are bananas, your favorite flavor of nonfat Greek or regular yogurt, freeze dried strawberries, and Rice Krispies. Bananas are always in abundance at our house as well as Greek yogurt. I also had leftover Rice Krispies from the batch of Salted Caramel Rice Krispie Treats I had made. The only thing I had to buy was freeze dried strawberries. This was my first time using freeze dried fruit and I loved it! I bought my strawberries at Trader Joe’s (one of my favorite places to shop). They had many other types of freeze dried fruits to choose from so feel free to use whatever sounds tastiest to you.

To make the Frozen Yogurt Banana Pops peel your bananas and slice them in half (not lengthwise). Pour the yogurt out onto a plate. On another plate combine the chopped up freeze dried strawberries and the Rice Krispies. Take a popsicle stick and push it through the bottom of the banana. Roll the banana in the yogurt until it is covered and then roll it through the Rice Krispie and strawberry mixture. Place the banana on a cookie sheet lined with wax or parchment paper. Once you have made all the banana pops that you want, place them in the freezer for at least an hour or two or until they are frozen. Store them in an airtight container and enjoy whenever you need something cold and sweet! These Frozen Yogurt Banana Pops would also taste great rolled in my Peanut Butter and Jelly Granola or my Chai Spiced Granola.


Banana Yogurt Bread Recipe

This Banana Yogurt Bread is a very moist and delicious banana bread. Using yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family.


  • 2 very ripe bananas, mashed (preferably overripe)*
  • 1 cup pecans or your favorite nuts, finely chopped
  • 1/4 cup butter or margarine, room temperature
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 cup (8 ounces) yogurt (plain or vanilla)**
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup blueberries

Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease one (1) 9x5-inch loaf pan (grease bottom only of regular loaf pan or grease and flour bottom and sides on a non-stick loaf pan). Also see Optional Variation below.

In a bowl, combined the mashed bananas and chopped pecans set aside.

In the bowl of your electric mixer, cream butter or margarine and sugar just until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in yogurt and vanilla extract until combined.

Remove bowl from your electric mixer and stir in the all-purpose flour, whole wheat flour, salt, baking powder, and baking soda until dry ingredients are moistened. Fold in the bananas, blueberries, and pecans.

NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.

Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F.

When done. Remove from oven and cool on a wire rack 10 minutes remove from pan. Cool completely before slicing.

Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage.

After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.

Optional Variation: In a small bowl combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Dust greased loaf pans with the mixture instead of flour before adding the banana bread batter.

* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots. Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana.

** I only had a 6-ounce container of vanilla yogurt, so I added 2 ounces of sour cream for make the 1 cup (8 ounce) total. You could also use any flavor or yogurt that you desire.

/>I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer . Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

Sponsored Content

Making Muffins from a Quick Bread Recipe

Same recipe – same baking time – different shape

Choose a recipe that makes about 4 cups of batter. Most quick bread recipe make approximately 4 cups of batter which will make approximately 12 muffins.

If your quick bread recipe makes two loaves, the entire recipe should yield about 8 cups of batter, from which you can make either two dozen muffins, or one loaf and 12 muffins.

A typical muffin uses about 1/4 cup of batter. Fill each well in your muffin pan about 3/4 to nearly full. T ip: A #16 ice cream scoop will give the perfect amount of dough for each muffin.

Oven temperature and time can be flexible.

Bake the muffins for approximately 20 to 25 minutes in a 400 degree F. oven or approximatelyt 25 to 30 minutes at 375 degree F. Rotate muffin tin from front to back halfway through the baking time.

A good check for doneness is to use an instant digital thermometer to test your muffins (this is what I do). The internal temperature of the muffin should be at 200 degrees F.

Remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).

Additional Banana Bread Recipes:

Banana Nut Bread
There is a saying about lemons “When life gives you lemons, make lemonade.” Well maybe there should be one for bananas as well – when life gives you overripe bananas, make banana bread! At least that is what I do.

Banana Pineapple Bread
This is a very moist and delicious tropical tasting banana bread. Very easy to make for your family. I made this bread a week ago and it was still moist and tasty.

Banana Pistachio Yogurt Bread
This Banana Pistachio Yogurt Bread is very moist and very delicious. I love pistachios, so I though why not make bread using them. This bread is as addictive as eating pistachios! The use of yogurt in the recipe allows you to cut back on butter or oil in your diet.

Blueberry Pecan Banana Bread
Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful, you will not need any butter.

Raspberry Chocolate Banana Bread
This is a family banana bread recipe that I modified reducing the amount of butter with a substitution of non-fat Greek yogurt. I also added the fresh raspberries and chocolate chips for an amazing flavor combination. It is very easy to make and so ridiculously delicious!

Sourdough Banana Bread
I slightly adapted this delicious Sourdough Banana Bread from the outstanding cookbook, Sourdough Starter. This quick bread recipe is perfect as the bread is so moist with the sweet taste of bananas, and so easy-to-make.

Sourdough Banana Zucchini Bread
I adapted my Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe. This bread recipe is perfect as the bread is so so easy-to-make and delicious!

Ultimate Banana Bread
This recipe for banana bread fascinated me, as it takes 6 bananas in the recipe. Also the bananas are heated, juiced, and the juice reduced! I had never heard of this technique before, so I just had to give it a try. I very slightly adapted a few instructions in the recipe from the Cooks Illustrated Magazine, America’s Test Kitchen, Season 11.


Frozen Yogurt Covered Banana Bites


Banana Cake

0 hour 0 hour

1 cup Chelsea White Sugar or Chelsea Organic Raw Sugar
100g Tararua Butter (melted)
3 eggs
3 bananas (mashed with a fork)
½ cup Meadow Fresh Low Fat Milk
1 tsp Edmonds Baking Soda
150ml plain or fruit Meadow Fresh Yoghurt (apricot works well)
2 cups Edmonds Standard Grade Flour
3 tsp Edmonds Baking Powder

Lemon Icing
375g Chelsea Icing Sugar
1-2 Tbsp lemon juice
50g Tararua Butter (softened)

Preheat the oven to 170°C conventional or 150ºC fan-forced. Grease a 21cm round springform tin (with high sides) and line base with baking paper.

Beat Chelsea White Sugar (or Chelsea Organic Raw Sugar), melted Tararua Butter and eggs until pale and creamy. Add the mashed bananas and beat well.

Heat the Meadow Fresh Original Milk in the microwave until nearly boiling (approximately 1 minute). Mix in the Edmonds Baking Soda then stir into the banana mixture.
Add the Meadow Fresh Yoghurt, Edmonds Standard Grade Flour and Edmonds Baking Powder. Mix well and pour into the prepared cake tin.

Bake for 50-60 minutes until the cake is cooked in the middle and just pulling away from the edges of the tin (insert a skewer into the centre and if it comes out clean it is cooked). Cool in tin for 5 minutes then release the sides and cool on a wire rack. When cold, swirl with icing.

Lemon Icing
In a bowl mix the Chelsea Icing Sugar and lemon juice. Add Tararua Butter and beat until light and fluffy. Add a little hot water for a softer consistency if required.


Notes about this recipe

+ View Larger

Member Rating

Categories

Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


7 Delicious Slimming World Recipes To Make With Overripe Bananas

Low Syn Mini Banana Raisin Loaf

A perfect breakfast treat - delicious gluten-free Low Syn Mini Banana Raisin Loaf.

Low Syn Banana and Chocolate Chip Loaf

Delicious Low Syn Banana and Chocolate Chip Loaf - all natural ingredients and no compromising on taste.

Low Syn Banana Chocolate Chip Muffins

What to you do when you have a sad and lonely ripe banana sitting in the fruit bowl, wanting to be used? Make these Low Syn Banana Chocolate Chip Muffins.

Low Syn Baked Banana Doughnuts

Yummy Low Syn Baked Banana Doughnuts - a perfect afternoon treat with a cuppa

Low Syn Healthy Banana Granola

A delicious healthy Banana Granola that is great for breakfast or dessert.

Banana Baked Oatmeal

Start the day with a these delicious Banana Baked Oatmeal topped with yoghurt, fresh banana and a drizzle of maple syrup.

Cookies and Cream Oat Bites

Delicious Cookies and Cream Oat Bites with a white chocolate drizzle.

That's 7 Delicious Slimming World Recipes To Make With Overripe Bananas. Which ones will you make?

Don't forget to check out my Dessert and Cake recipes section for lots of other delicious recipes to try.

or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc.


Banana Smoothie Ideas

Choose one or more of these extras to add to your smoothie to boost the flavor and nutrition!

  • Add a teaspoon of ground flax seeds or chia seeds to add more fiber and other nutrients.
  • Adding 2-3 tablespoons of raw old-fashioned oats makes this banana smoothie a more filling breakfast.
  • Mixing in a spoonful of peanut butter or almond butter will boost the protein in this banana smoothie.
  • Add a fresh peeled orange for a citrus twist, or try my favorite orange smoothie.
  • Cinnamon pairs well with bananas, so try blending in a pinch of cinnamon. Add a teaspoon of cocoa powder for a chocolate banana smoothie. Also try my chocolate protein smoothie (made without protein powder).
  • If you like a sweeter smoothie, blend in a teaspoon or two of honey or pure maple syrup.
  • To make this smoothie dairy-free and vegan, use a dairy-free yogurt or replace the yogurt with more banana. Also be sure to use a non-dairy milk.



Comments:

  1. Shamus

    Please tell me - where can I read about this?

  2. Luthais

    Indeed and how I did not realize before

  3. Jan

    I congratulate, what words ..., a magnificent idea

  4. Sherborne

    Really short

  5. Jaykell

    What words ... Super, brilliant idea

  6. Akinobar

    Damn, test! I fully support it! It's a pity, I noticed, on the eve of the upcoming New Year holidays, the Internet has become somewhat impoverished in terms of visitors and, accordingly, good ideas too, but here it is! I respect. And here I’m sitting in the net for days, friends at once waved to celebrate the new year over the hill, but I could not because of the session

  7. Bale

    Agreed, it's the remarkable answer



Write a message