Strawberry Banana Bread

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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

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F, and line a loaf pan with parchment paper overhanging on the sides.
  2. In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Whisk together until well combined; set aside.
  3. 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.
  4. Pour the dry ingredients into the wet ingredients and stir gently. Do not overmix.
  5. 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.
  6. 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.

Notes

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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