Strawberry Banana Bread

This lightened-up Strawberry Banana Bread is made without butter or oil, but it's so soft and tender that you’d never be able to tell! Naturally sweetened and loaded with strawberry and banana flavor in each bite, it makes for the perfect summer quick bread recipe!

Course Bread, Breakfast

Cuisine American

Diet Low Calorie, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 118

Author Kim

Ingredients

1 ½ cups whole wheat pastry flour or all-purpose flour * (spoon in and level with knife for best measurements)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
½ cup granulated sugar
¼ cup Greek yogurt
1 cup mashed ripe banana about 2 medium bananas
3/4 cup diced strawberries dried with a paper towel and tossed in 1 tablespoon of flour

Instructions

Preheat oven to 350ºF. and prepare an 8x4-inch loaf pan*** with nonstick cooking spray or line the pan with overhanging parchment paper.
Whisk all dry ingredients, flour through cinnamon, in a large mixing bowl.
In a separate smaller bowl, beat and whisk eggs. Add sugar, Greek yogurt and mashed banana in with the egg and stir well to combine. Gently fold in the floured strawberries.
Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix. Transfer the batter into the prepared loaf pan. Bake for 50-60 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 or use the overhanging parchment paper 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.

Notes

* You can also use a mix of whole wheat flour and all-purpose flour. I recommend 1 cup all-purpose flour and 3/4 cup whole wheat flour.
** 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-inch loaf pan is slightly smaller than the typical 9x5-inch loaf pan. Either will work, but using an 8-inch loaf pan will yield a prettier bread with more rise.
****Muffins: Alternatively, this recipe could be used to make muffins. It should make about 12 muffins and cook time should be shortened to about 22-28 minutes.

Nutrition