Banana Bread with Cinnamon Vanilla Labneh
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Banana Bread with Cinnamon Vanilla Labneh
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Chobani® Whole Milk Plain Greek Yogurt’s creaminess gives you a second-slice craving and keeps your loaf moister for longer.
Ingredients
Preheat oven to 350°F. Coat a 4 ½″ x 8 ½″ loaf pan with nonstick spray.
In a large mixing bowl, whisk together eggs and sugars. Add yogurt, bananas, butter, and extract to bowl and mix until fully incorporated.
In a separate mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg and mix well. Add dry ingredients to wet and mix until just combined. Fold in walnuts, being careful not to overwork the batter.
Pour batter evenly into loaf pan. Bake for 45 minutes or until a cake tester inserted in the middle of the loaf comes out clean. Remove from oven and let cool on a wire rack.
Place a fine mesh strainer over a deep mixing bowl. Unfold cheesecloth to a single layer and refold into a square with 4 layers. Lay over strainer.
Scoop yogurt onto center of cheesecloth and fold corners of cheesecloth over the top. Cover lightly with plastic wrap. Store in refrigerator overnight. Whey will separate from yogurt and result in labneh.
Remove labneh from cheesecloth. In a mixing bowl, fold cinnamon into labneh until creamy and fully incorporated.
Serve each slice of warm banana bread with 1 tablespoon of cinnamon vanilla labneh. Refrigerate leftover labneh for future use.
