Sitting here on Sunday night, I’m having one of those “Is the weekend already over?” moments. On Saturday, my sister and I took our three kids to Disneyland for the first time and our experience can be summed up by a single word: exhilarating! It’s either that, or “exhausting,” but given the endless smiles our three little ones wore all weekend, it’s impossible to deny that Disneyland really is every kid’s Happiest Place on Earth.

Our experience is best summed up by the numbers:

• 4 churros eaten for breakfast
• 5 outfit changes due to food spills
• 9 diaper changes
• 7 miles walked in a day
• 2 glasses of wine

Phew! All in all, the trip was a huge success and I was thrilled to be back at the park introducing Julian to some of the best memories I have from my childhood. And now we’re sliding from an extra-memorable weekend into a crazy upcoming week with so much exciting recipe development I don’t even know where to begin. I have a whole host of new recipes coming your way (but as always, send me your requests here!) and I’m relying on this banana bread to kickstart my mornings.

I’ve shared dozens of banana bread recipes, from chocolate-swirled and peanut butter-filled to fruit-topped and sprinkle-studded. All of them rely on various ingredients to ensure a moist loaf with plenty of banana flavor.

Today I’m turning to one of my all-time favorite ingredients to add moisture (and protein) to everyone’s favorite quickbread. Bring on the Greek yogurt!

The yogurt lends a touch of tanginess to the loaf without overpowering the banana flavor. And then it’s up to you to add any type of mix-in, from chocolate chips to chopped nuts or even additional fresh fruit (try blueberries or raspberries for the best results).

Preheat your oven for this tried and tested recipe, and find extra breakfast inspiration with Healthy Egg Muffins, Secret Ingredient Fruit Smoothies and more early a.m. favorites.

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