Super moist and super scrumptious, you'll never miss the oil or refined sugar in this delicious strawberry banana quick bread!
Preheat oven to 350ºF. and prepare an 8x4" loaf pan* with nonstick cooking spray.
In a separate smaller bowl, beat and whisk eggs. Add Greek yogurt, vanilla, banana and honey in with the egg and stir well to combine.
Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix. Gently fold in strawberries. Pour batter into prepared loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean. If the top starts to get too brown, you can cover it with a sheet of aluminum foil at around 35 mins.
Cool bread in pan for at least 10 minutes. Loosen sides with a knife and remove from pan. Transfer to a cooling rack to cool completely. Store it in an airtight container at room temperature for up to 3 days, in the refridgerator for up to 7 days or freeze for up to 3 months.
* You can also use a mix of whole wheat and all-purpose flour. I recommend 1 cup AP and 3/4 cup WW.
** If you want a slightly sweeter banana bread, you can sub out the plain yogurt for a flavored variety like vanilla or strawberry.
LOAF PAN: An 8x4" loaf pan is slightly smaller than the typical 9x5" loaf pan. Either will work, but using an 8x4" loaf pan will yield a prettier bread with more rise.
MUFFINS: Alternatively, this recipe could be used to make muffins. I'm not sure how many it would make and cook time should be shortened to about 20-25 minutes. A reader commented on FB to share that this recipe made delicious muffins and their cook time was 28 minutes.