I was pleasantly surprised to stumble across this strawberry banana bread recipe. It wasn’t the usual butter and sugar laden quick breads you usually see. It was something I actually felt good about serving for breakfast! Loaded with bananas and strawberries and given a protein and flavor punch from Strawberry Banana Greek Yogurt.

It smelled amazing when it was baking. As soon as it was cool enough we each gobbled up two slices—and had a third before the end of the day! You would never know it was a healthier quick bread. It’s so delicious and will definitely make another appearance at our house soon.

 

Ingredients

1.5 cups whole wheat flour

1.5 tsp baking powder

1/2 tsp kosher salt

1/2 cup brown sugar (or 1/4 cup agave)

3 large ripe bananas (I used 2)

2 eggs

6 oz. Chobani Strawberry Banana Greek yogurt

1 cup diced fresh strawberries

 

Instructions

Preheat oven to 375 degrees. Start by combining flour, baking powder, and salt in a large mixing bowl.

In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.

Add eggs and sugar and mix thoroughly.

Add Greek yogurt

Whisk until everything is well combined and there are no lumps.

Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the fresh strawberries!

Pour batter into a greased loaf pan and distribute evenly.

Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean (55 minutes for me).

Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.

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Quick tip: You can used thawed frozen strawberries for this recipe, but make sure to thaw completely and then dab with paper towel to remove the excess moisture.

Recipe and image courtesy of Domestic Superhero.