This is a great loaf of bread to eat for breakfast. You could toast thick slices and butter them. You could also break it into chunks in a bowl, pour some milk over it and eat it like a breakfast cereal. It would be great to wrap up a slice for breakfast on the run.

Take a slice or two along with you to snack on throughout your busy day. It will satisfy your hunger and keep you from hitting up the snack machines at your office when you need an afternoon pick-me-up. Considering how easy it is to make, it is likely to become one of your go-to recipes.

 

INGREDIENTS

2 cups whole wheat or gluten-free flour (measured correctly – that means spooned into the measuring cup and leveled off with a knife)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 Tbsp. unsalted butter or coconut oil, melted and cooled slightly

2 large egg whites, room temperature

1½ tsp vanilla extract

¾ cup mashed banana (about 2 medium)

¼ cup plain nonfat Greek yogurt

3 Tbsp. honey

¼ cup nonfat milk

½ cup diced fresh strawberries (about 4 medium-large)

½ cup fresh blueberries

 

INSTRUCTIONS

 

Preheat the oven to 350°F, and lightly coat a 9”x5” loaf pan with nonstick cooking spray.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the butter or coconut oil, egg whites, and vanilla. Stir in the mashed banana, Greek yogurt, and honey, mixing until no large lumps of yogurt remain. Alternate between adding the flour mixture and the milk, to this liquid mix, stirring just until incorporated, beginning and ending with the flour mixture. (For best results, add the flour mixture in 3 equal parts.)

Gently fold in the strawberries and blueberries.

Spread the batter into the prepared pan. Bake at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

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Quick Tip:  Do not store this bread out on your countertop. The fruit in the bread will cause it to get moldy fairly quickly at room temperature. Instead, wrap it tightly in plastic wrap and you can then keep it in your refrigerator for at least 5 days.

Recipe and image courtesy of Amy at Amy’s Healthy Baking