Banana Yogurt Monkey Bread

This is a very simple recipe perfect for baking with kids, and it doesn't require any special tools. The texture is very moist, somewhere between bread and cake. It takes about 10 minutes to prepare, and then the oven does the rest!

This is a simple, easy, kinda healthy cake. All you need to do is mixing ingredients one by one and to bake. I used brown sugar. When you use brown sugar, I recommend you to use packed 1/4 cup(or more) to content your sweet tooth. This would be really moisture cake, and you could feel like eating cheese cake when you cool it in your fridge. Enjoy :)

I thought that it would be pretty if I made white bread with assorted colorful dried fruits. After several attempts I was successful.I couldn't get a hold of them this time, but if you add green maraschino cherries or angelica to the mix, the bread should be even prettier.I used lemon and orange peel, dried pineapples, dried apricots, dried apple, dried cranberries and dried mangoes this time. Choose your dried fruits so that you don't have just very sour or very sweet types; go for a good balanced mix. Have fun trying out your favorite fruits. Recipe by La Land

I just wanted to use up some leftover plain yogurt, so I added a lot of it.The dough is made simply by mixing yogurt into it, but I didn't want to go out of my way to make something extra to top the bread but I still wanted some sort of simple topping, so I was pondering this problem for a while.I used a 21 cm frying pan with a removable handle to bake this bread. A 21 cm frying pan can hold about 346 ml, but an 18 cm square baking pan can hold about 324 ml. So the bread should come out to about the same size. Calculate the capacity of whatever pan you want to use to bake the bread in this way. For a domed bread loaf, just put the dough in the pan. For a square Pullman type loaf, calculate the amount of dough by dividing the capacity of the pan by 3.5. Recipe by Osshosan

I was really into tofu bread and was making it everyday, but one day I ran out of tofu!!So I used leftover yogurt instead and it resulted in these sweet bread.The baking time will vary depending on the oven, so adjust accordingly. Recipe by manamon

I had a black banana that I forgot for a while and leftover yogurt in the fridge. I thought they should be ok once they are cooked, so I made steamed bread using them and pancake mix. It turned out light and mildly sweet.I used 12 small cups this time, and I steamed them for 7 minutes, but if you are using larger cups, increase the steaming time. Insert a bamboo skewer to make sure it's cooked through.The amount of banana is approximate.You can replace the milk with yogurt. Recipe by Karian

I don't like yogurt so much, but I want to eat it as much as possible, so I make breads or sweets using it.Letting the dough sit for a while at Step 4 lets the dough loosen up. If you don't let the dough sit for a while before rolling it out, the dough will soon shrink. This is the same reason to let the dough sit for 15 minutes at Step 2 after the 1st proofing. Recipe by La Land

This light, fluffy load will make your kitchen smell wonderful.

I like drained yogurt and I often eat it, but there is always a ton of whey leftover.I rremembered that a friend of mine, who used to be a chef, made bread using whey, so I adapted her method to my tastes.- The baking time and temperature will vary depending on the oven, so adjust accordingly.- You can also bake this bread from to to finish in the bread machine!- I use low-fat milk in this recipe. Recipe by putimiko

Classic yogurt cake in a bread maker. The timeless cake. Soft, fluffy, and delicious.

It had been a long time since I made a dough properly, those soft ones that enchant you when you make them. This dough requires care and attention to achieve an excellent result. But the time invested ultimately brings great satisfaction. This brioche bread is perfect for both sweet and savory uses. Adjust the sugar according to your needs. You can make a braid, a loaf, or, as I did, many small balls that you can fill to your liking.

This is a refreshing bread with rich vanilla yogurt flavor. It became popular on 09/11/14. The yeast amount was adjusted on 12/08/06.Origin of this recipeI love A-jin's 'Rich Vanilla Yogurt (Recipe ID: 18329221)' so much that I decided to turn it into bread! (❀´∀`❀)♬♫

I thought of this after seeing fried bread on TV that used yogurt.Try to use a 700-800 ml microwaveable dish. If you separate the batter into cups or silicone molds, the batter may be shallow and harden upon cooking. Keep a close eye on the bread while you bake it. Recipe by melodine

#heirloomThis is a very simple bread to make but it impresses everyone. My family requests I make it over and over again and it makes me feel good to know that my efforts are being appreciated and that they enjoy what I make them. I know your family is also going to love it so I hope you make it!

Since this bread starter is made by adding flour to yogurt, it's easy to see how it's fermenting, unlike some other starters. You can store this starter in the refrigerator for about 5 days. If you leave a little leftover, use half the amount of water, bread flour and sugar in step 5, and incubate for 5-6 hours at room temperature you can grow more starter. If you do this twice, your starter will ferment better. If it takes on an "off" smell like a dishtowel, it's better to manfully throw it away.To get a bread starter going, in the spring, summer and fall you can just let it rest at room temperature. In midsummer when it's very hot, put it in a cool location in your room when you're at home, and put it in the refrigerator when you go out if your house will get very hot. You can also put it in an insulated polystyrene container with ice packs to keep it at under 25 °C. In the winter, put the starter jar on top of the refrigerator, near the stove, near your electric water kettle or in your boiler room. You could also make a fermentation box using a thermostat meant for tropical fish aquariums and an insulated box. But don't put the starter in a very warm location. Recipe by mipon

I usually use milk to make plain steamed bread, but the result was too soggy when I added extra yogurt into that recipe. So, I tried using yogurt on its own instead of mixing it with milk.To prevent the hot water splashing onto the bread, be extra careful with the amount of water you use. Also take care when you're removing it from the pan. You can prevent the hot water from dripping if you double the liners (or place muffin cups inside), in which case you'd only need to lift out the cups inside. Recipe by Pukuttopukumaru

When I was making a raisin bread starter, I learned that I could make starter using all kinds of ingredients.Yogurt ferments quickly. In the summer this can be made in a day. It can be stored for about 2 months, but try to use it up quickly. Starter can be used in cooking as well as for bread, so try experimenting. Recipe by Raichi

I wanted to add more recipes to my low-carb bread recipe collection.The cream cheese reduces the smell of the soy.15 g of sesame seeds does not give a strong sesame taste. Increase the amount to your preference. Recipe by Rhaji

Fantastic quick and easy loaf, you'll never buy bread again.When this is 2 or 3 days old if any left, it makes great fried bread with a little butter and oil.

Using okara that, fills you up, is good for the body, and passes through well. I was trying to come up with something to make for my coworker's wife, and thought this up.You microwave this in the bowl it was mixed in, so please choose a microwave safe bowl. Recipe by Ishitomo

I wanted to bake some monkey bread because I just bought new kugelhupf molds.To change things up, I made coffeed flavored monkey bread.Adjust the amount of water depending on your bread starter.It takes some time and effort to divide the dough into small balls, but you just have to be patient!No need to worry about the balls not being equally sized; it'll still end up looking good.The key is to work fast! Recipe by suzu-ren

I love cinnamon rolls. But sometimes I just like making the pull apart bite sized pieces called Monkey Bread. This is a very versatile recipe. I've used chocolate instead of cinnamon and sugar. Hope you enjoy this as much as we do.

A delicious version of banana bread with greek yogurt and chocolate chips.It is essential that you use very ripe bananas that have many brown spots or even a completely browned peel.

Do you ever end up with a bunch of overripe bananas sitting on your counter at the end of the week? 🤓This Classic Banana Bread is perfectly light sweet, moist, and full of flavor! Perfect for breakfast or dessert! You can use brown sugar instead of white (which makes a denser, moister bread).

Try this recipe if you have a pair of left over bananas - those which are overly ripe and the skins have slightly darkened. The quantity is enough for a 20x10x5 pan.

If you're about to throw away your bananas, this is the solution to save them!

Easy, simple, and delicious banana bread recipe to use when you have bananas that are going bad or just want to make a good batch of bread for breakfast. Enjoy!

Banana bread! How much more comforting can it get to have a warm slice of freshly baked banana bread??

This banana bread is absolutely amazing! The pineapple sounds heavy but you can actually barely taste it and it makes the bread incredibly moist. Try it you'll see.