Strawberry Banana Bread
User Reviews
4.5
6 reviews
Excellent
Strawberry Banana Bread
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This strawberry banana bread is a moist quick bread recipe made with fresh strawberries, bananas, Greek yogurt, and loads of flavor! It's a one-bowl recipe that requires no mixer and a great way to use up overripe bananas.
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Ingredients
- 1 ½ cups fresh strawberries chopped
- 1 ½ cups all-purpose flour plus a separate 3 tablespoons to toss strawberries in
- 1 large egg beaten
- ½ cup vanilla Greek Yogurt
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ¼ cup brown sugar packed
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large bananas very ripe and mashed
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Instructions
- Preheat the oven to 350° F and grease a 9x5” loaf pan.
- In a small bowl, add the chopped strawberries and 3 tablespoons of flour and stir to coat.
- In a large mixing bowl, add the egg, vanilla greek yogurt, granulated sugar, oil, brown sugar and vanilla extract. Mix to combine well.
- Add in 1 ½ cups flour, baking soda, baking powder and salt to the egg mixture and gently stir together with a spatula until the flour is just barely combined. Be very careful not to over-mix. There can be some flour still not coated.
- Add in the mashed bananas to the bowl and stir gently to combine.
- Add in the flour coated strawberries and fold in gently.
- Bake for about 55-65 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes. Then carefully remove it from the pan and place it on a wire rack to cool completely before slicing.
Notes
- Swap sour cream for the greek yogurt and add an additional ½ teaspoon of vanilla extract if you'd like.
- Add in 1 cup of chopped pecans or walnuts if desired.
- Add in 1 cup of semi- sweet chocolate chips.
- Use gluten free 1:1 flour like Bob's Red Mill One-to-One flours
- The batter should be thick. If the batter is too runny after adding the bananas add an additional tablespoon of flour.
- If the top starts to brown too quickly, cover it top loosely with a piece of aluminum foil about 30 minutes through cooking.
- Store leftover bread in an airtight container at room temperature for 2-4 days or in the refrigerator for up to 5-6 days.
- Freeze: Wrap the cooled loaf in a layer of plastic wrap and then a layer of aluminum foil and place it in a freezer bag or air tight container for up to 2-4 months.
Nutrition Information
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Serving
1slice
Calories
201kcal
(10%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
16mg
(5%)
Sodium
176mg
(7%)
Potassium
164mg
(5%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
39IU
(1%)
Vitamin C
13mg
(14%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 201kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 16mg | 5% |
| Sodium | 176mg | 7% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 13mg | 14% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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