Greek Yogurt Banana Bread with White Chocolate and Rose
I developed this recipe over a few days because I had so many over-ripe bananas. If you want to read about the trial and error process, jump to here. Otherwise, the greek yogurt banana bread recipe with white chocolate and rose is below.
REcipe development notes:
A loaf of baked banana bread topped with white chocolate shavings sits on a black and white plate.
The biggest error for this recipe was that I only used 2 bananas for the majority of the loaves. That wasn’t enough and some of them turned out a bit dry. That’s not the end of the world. Some coffee, milk, or whipped cream quickly fixes that.
The Secret Ingredient
The second mistake was that I forgot the nutmeg. Nutmeg is my secret weapon. It goes in everything - and I do mean everything. Whether sweet or savory, I always add a bit of nutmeg. It increases the depth of your flavors and adds brightness.
It’s spring right now, but when I make this in the fall or winter, I’ll use Ras El Hanout, which has nutmeg in it, instead of nutmeg on its own. I’ll also measure it with my heart and add more than 1 tsp because, in that case, I’ll want it to do more than accentuate the existing flavors. I want the spices to come through in their own right.
A note about almond extract:
Bite-sized banana breads are piled on a plate. Each is topped with rose petals, sugar, and white chocolate
The majority of my baked goods use almond extract instead of vanilla. It adds a richness you don’t get with vanilla. The 2 tsp used here don’t make the bread taste like almond outright. Just like with the nutmeg, it’s about adding depth of flavors.
Almond is one of my favorite flavors. Almonds, nutmeg, and pistachios are love languages to me. So, adding almond flavoring to things over vanilla is how I say “I love you.” It’s also great because if I decide to poison you, you’ll never know. Is it almond extract or is it cyanide? Is it love or is it murder? You’ll never know and neither will the police.
