Greek Yogurt Banana Bread

This banana bread is SO good, and very different from most that I've tried-it's much moister and better for you!

• 4 overripe bananas, mashed
• 2/3 cup sugar
• 2 Tbsp brown sugar
• 1/2 cup unsweetened applesauce (one of those small Mott's containers is the perfect size)
• 2 eggs
• 1 tsp vanilla extract
• 4 Tbsp Greek yogurt
• 4 tbsp water, OJ, or brewed coffee (the coffee is my choice and doesn't make it coffee flavored, just amps up the other flavors)**
• 1 2/3 cup flour (I did 1 cup whole wheat and 2/3 cup white)
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• Cinnamon, to taste
• 1/2 cup chocolate chips or dried cherries-or both!

1. Preheat oven to 350. Grease a 9 x 5 loaf pan and a 6 cup muffin tin.
2. Mix the sugar and applesauce, eggs, vanilla, yogurt, and water.  
3. Fold in the remaining ingredients.
4. Spoon the batter into the loaf pan until it is 3/4 full, pour the rest into the 6 muffin cups.
5. Bake 30 minutes and then lower the temperature to 300 and bake another 45-50 minutes.
6. Pull the muffins, they should be done. If the loaf is not done (brown on edges, wet in center), lower temperature to 275 and bake another 15 minutes.
7. Cool on rack, freezes well.

**If you are feeling decadent, swap the liquid for almond liquor....adds just a hint of specialness.