This easy Strawberry Banana Bread recipe is made with greek yogurt instead of oil or butter. It’s loaded with fresh strawberries and easy to prep and bake!
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hr 5 mins
- Servings: 12 Servings
- Calories: 124kcal
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup granulated sugar
- ¼ cup Greek yogurt
- 1 cup mashed ripe banana
- ¾ cup diced fresh strawberries dried with paper towel
- ½ chopped walnuts
- Preheat the oven to 350°F, and line a loaf pan with parchment paper overhanging on the sides.
- In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Whisk together until well combined; set aside.
- In another large bowl, whisk together the wet ingredients including the eggs, sugar, Greek yogurt, and mashed banana until well combined. Gently fold in the diced strawberries and walnuts.
- Pour the dry ingredients into the wet ingredients and stir gently. Do not overmix.
- Transfer the batter into the prepared loaf pan, spreading it out evenly, and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to get too brown, cover it with a sheet of aluminum foil after 35 minutes.
- Remove from oven, and let it cool for about 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of greek yogurt, you can use sour cream or a neutral oil using a 1:1 substitution.
- I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
- Replace cane sugar with other types of granulated sugar, reduce it or you can skip it all together.
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