This strawberry banana bread starts with two mashed bananas and folds diced strawberries into a whole-wheat batter. Honey or a sugar substitute provides sweetness, while the optional Greek yogurt can be included with the wet ingredients.
Ingredients
- 2 ripe bananas, mashed
- 1 cup diced strawberries
- ¼ cup honey or sugar substitute
- 1½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 egg
- ¼ cup Greek yogurt, optional
Instructions
- Preheat the oven to 350°F. Grease a loaf pan.
- In a mixing bowl, combine the mashed bananas, honey or sugar substitute, and egg. Mix in the Greek yogurt if using.
- Add the whole wheat flour and baking soda. Stir just until no dry pockets remain.
- Fold in the diced strawberries gently so they are distributed without being crushed into the batter.
- Pour the batter into the greased loaf pan and level the top.
- Bake at 350°F for 50 minutes. After 50 minutes, check that the center has reached 160°F (71°C).
- Let the loaf cool before removing it from the pan and slicing it into 10 servings.
Mixing and Slicing Notes
Mash the bananas before measuring the other ingredients so they blend evenly with the egg and sweetener. After adding the flour, use a light hand and stop stirring as soon as the batter is combined. Fold the strawberries in last to keep recognizable pieces throughout the loaf.
Allow 10 minutes for preparation and 50 minutes for baking. Slice the cooled loaf into 10 servings. The Greek yogurt is optional, so include it only when desired.
