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Greek Yogurt Strawberry Banana Bread
4.3 from 9 votes

Greek Yogurt Strawberry Banana Bread

Super moist Strawberry Banana Bread made with Greek Yogurt!

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 1 - 9x5 inch loaf, about 12 slices
Course: Breakfast, Snacks, Others

Ingredients

  • 1/2 cup butter unsalted, 4 ounces, melted
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract pure
  • 2 egg large, at room temperature
  • 1 1/2 cups flour be sure not to pack your flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup strawberry fresh or frozen not thawed, diced
  • 4 banana large, ripe, mashed
  • 1/2 cup Greek yogurt plain, full-fat preferred, 2 tablespoons

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with non-stick cooking spray (or generously butter it the old fashioned way); set aside.
  2. In a large bowl combine the melted butter and sugar; beat well. Add the vanilla and eggs; beat until fully combined; set aside.
  3. In a separate medium-sized bowl combine the flour, baking soda, and salt; stir well to combine. Add strawberries to dry mixture, stir to coat.
  4. Add the flour/strawberry combination to the wet ingredients and mix until half way combined - careful not to over mix here! Fold in the bananas and Greek yogurt; stir smooth.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-55 minutes, or until the top is golden brown and the center is set - a tooth pick inserted should come out clean, or with just a few crumbs clinging on.
  6. Allow the banana bread to cool for 10 minutes in the pan before transferring it to a cooling rack to cool completely. Once cooled, slice and serve.