Yield: 3 loaves
Rinse cheesecloth under hot water and squeeze out excess liquid. Unwrap the cheesecloth to a single layer and re-fold it to make a square with 4 layers and lay the square over a medium sized bowl evenly. Place the yogurt in the center of the cheesecloth. Pull the corners of the square together and hang the ball of yogurt over the bowl in the refrigerator overnight.
Remove the vanilla labne from the cheesecloth and place into a stand mixer with the beater attachment. Beat on high until the labne becomes creamy and resembles the texture of frosting.
Preheat oven to 350 degrees F
Coat (3) nonstick 4.5 x by 8.5 inch loaf pans with nonstick spray.
Combine yogurt, banana, sugars, oil, butter, extract and eggs in a large bowl and mix until fully incorporated.
Combine all dry ingredients and mix well. Add dry ingredients to wet ingredients and mix just to combine, being cautious not to overwork the dough.
Divide batter evenly between loaf pans. Bake for 45 to 60 minutes or until a cake tester inserted in the middle of each loaf comes out clean. Remove from oven and invert onto a wire rack. Serve with a spread of vanilla labne.
Recipe and image source: Chobani
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