A delightful fusion of banana muffins and rustic bread, this Banana Muffin Rustic Bread combines the moist sweetness of ripe bananas with the hearty texture of rustic bread. Perfect for breakfast or a snack, it offers a unique twist with a tender crumb and a crisp crust.
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt
1/4 cup milk
1 teaspoon apple cider vinegar
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth.
Add the eggs one at a time to the banana mixture, beating well after each addition.
Stir in the vanilla extract.
In a small bowl, mix the Greek yogurt, milk, and apple cider vinegar. Let it sit for 2 minutes to curdle slightly.
Add the yogurt mixture to the banana mixture and stir to combine.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.