Strawberry Banana Bread
This easy strawberry banana bread combines ripe bananas, fresh strawberries, and warm cinnamon in a soft and moist loaf. Greek yogurt helps give the bread a tender texture, while coconut sugar adds a mild sweetness. It is a simple way to use ripe bananas and fresh strawberries in one delicious baked treat.
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Servings: 10
Calories: 333kcal
Ingredients
- 2 cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup avocado oil
- ¾ cup coconut sugar
- 2 large eggs
- 1½ cups mashed banana about 3 medium bananas
- ⅓ cup plain full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1½ cups chopped strawberries patted dry with a paper towel
- A few extra strawberry slices for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a separate large bowl, combine the avocado oil, coconut sugar, eggs, mashed bananas, Greek yogurt, and vanilla. Whisk until the mixture is smooth and well combined.
- Add the dry ingredients to the bowl with the wet ingredients. Stir gently until just combined. Avoid overmixing the batter. A few small streaks of flour are fine.
- Carefully fold the chopped strawberries into the batter, making sure they are evenly distributed.
- Pour the batter into a loaf pan coated with cooking spray. Arrange the extra strawberry slices on top.
- Bake for 60 to 75 minutes, or until a wooden toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the loaf with aluminum foil after about 45 minutes of baking.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack and allow it to cool completely before slicing.
Notes
- Whole Wheat Pastry Flour: If whole wheat pastry flour is not available, you can use white whole wheat flour, a combination of all-purpose flour and regular whole wheat flour, or replace it with all-purpose flour.
- Eggs: Flax eggs may work as an egg substitute, although the texture of the finished bread may be slightly different.
- Avocado Oil: You can replace avocado oil with another mild-flavored oil, such as olive, canola, or vegetable oil. Melted butter can also be used.
- Greek Yogurt: For a dairy-free version, use your favorite plain dairy-free yogurt as a substitute.
- Coconut Sugar: Brown sugar or regular white sugar can be used instead if coconut sugar is not available.
Nutrition
Serving: 1Slice | Calories: 333kcal | Carbohydrates: 58g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 249mg | Potassium: 349mg | Fiber: 8g | Sugar: 18g
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