1 cup whole-milk plain Greek yogurt
1 cup mashed banana (very ripe; about 2 large)
½ cup creamy peanut butter (or melted unsalted butter)
1/3 cup maple syrup (or sugar plus 2 tablespoons milk)
3 eggs (lightly beaten)
2 teaspoons pure vanilla extract
1½ cups gluten free flour
⅓ cup protein powder (optional)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
Preheat the oven to 375 degrees F. Coat a mini loaf pan or standard 9×5-inch loaf pan with nonstick spray.
In a large bowl, stir together the yogurt, banana, maple syrup, peanut butter, eggs, and vanilla.
Add the flour, baking powder, baking soda, cinnamon, and salt.
Gently stir the yogurt mixture into the flour mixture.
Pour batter into the prepared pan. (Carrie Says Use a regular bread pan and make 1.5 loaves)
Bake for 26-28 minutes if using a mini loaf pan or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then remove from pan and cool completely on a wire rack before slicing.
To make in a standard 9×5-inch baking loaf pan, reduce the oven temperature to 350 degrees F and bake for 55-60 minutes. Towards the end of baking, if the bread is browning a lot on top, cover with foil and continue baking.