Strawberry Banana Bread
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
10
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Calories
333 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Strawberry Banana Bread
Description
This bread uses a mix of whole wheat pastry flour and leavening agents like baking soda to produce a tender crumb with a mild cinnamon note. The wet ingredients include mashed bananas and plain Greek yogurt, which contribute moisture and density, while avocado oil keeps the bread soft without adding strong flavor. Coconut sugar provides a subtle sweetness that complements the fruit.
Chopped strawberries are folded into the batter to offer bursts of fresh fruit flavor throughout, and sliced strawberries on top add visual appeal and extra sweetness. Baking at 350°F for about 60-75 minutes yields a golden crust and moist interior. Covering the bread with foil mid-bake prevents excessive browning.
This bread serves well sliced for breakfast with butter or yogurt, or as a snack. It balances sweetness and fruitiness with whole grain elements, making it a flavorful way to enjoy banana and strawberries in bread form.
Adjustments can be made for flour types or oil substitutes, and non-dairy yogurt works as a vegan alternative.
Ingredients
- 2 cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup avocado oil
- ¾ cup coconut sugar
- 2 large egg
- 1 ½ cup banana about 3 medium bananas, mashed
- ⅓ cup Greek yogurt plain, full fat
- 1 teaspoon vanilla extract
- 1 ½ cups strawberries dried with paper towel, plus a few more sliced strawberries for topping, chopped
Instructions
- Preheat oven to 350°F.
- Combine the flour, baking soda, salt and cinnamon in a medium mixing bowl.
- Add oil, coconut sugar, eggs, bananas, Greek yogurt and vanilla to a large mixing bowl and whisk together until combined.
- Add flour mixture to the wet mixture and stir until just combined. Don’t over-mix. It's okay if there are a few streaks of flour left.
- Gently fold in chopped strawberries.
- Spoon batter into a loaf pan coated with cooking spray. Top with strawberry slices.
- Bake for 60-75 minutes or until a wooden tooth pick inserted in center comes out clean. Around the 45 minute mark I recommend covering the bread with tin foil so it doesn’t get too brown.
- Once done cooking, remove from oven and let cool for 10 minutes in pan then remove from pan and let cool completely on a wire rack.
Notes
- If whole wheat pastry flour is unavailable, white whole wheat, all-purpose flour, or a blend of all-purpose and regular whole wheat flour can be used as substitutes.
- Flaxseed eggs might work as a replacement for the large eggs if needed.
- Neutral oils like olive, canola, or vegetable oil can substitute avocado oil; butter also works.
- For dairy-free versions, use a non-dairy yogurt alternative instead of Greek yogurt.
- Coconut sugar can be replaced with brown or white sugar if needed without significantly affecting the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 333kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 249mg | 10% |
| Potassium | 349mg | 7% |
| Fiber | 8g | 32% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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