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Strawberry Banana Bread
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
10 mins
Total Time
1 hr 5 mins
Servings: 12 Servings
Calories: 124 kcal
Course:
Dessert
Cuisine:
American
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 banana
- ¾ cup strawberries diced and dried with paper towel
- ½ chopped walnuts
Instructions
- 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.
Cup of Yum
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.
Nutrition Information
Calories
124kcal
(6%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
27mg
(9%)
Sodium
107mg
(4%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
52IU
(1%)
Vitamin C
7mg
(8%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 124
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 107mg | 4% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.