Running with Spoons’ lightened-up strawberry banana bread is so soft and tender that you’d never be able to tell it was made without butter or oil. The secret? Greek yogurt and bananas. Naturally sweetened and loaded with strawberry and banana flavor in each bite, this bread is a healthy alternative to a traditional favorite. Freeze leftovers in pre-portioned slices, and pop them in the toaster for a quick and easy snack later.
Strawberry Banana Bread
Ingredients
- 1 3/4 cups (210 grams) whole-wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 large eggs, beaten
- 2 medium (200 grams or 1 cup) ripe bananas, mashed
- 1/2 cup (115 grams) plain lowfat Greek yogurt
- 1/4 cup (80 grams) honey
- 1/4 cup (50 grams) sugar
- 1 cup (140 grams) diced strawberries, fresh or frozen and thawed
Directions
Preheat your oven to 350ºF (176ºC), and lightly grease a 9-by-5-inch loaf pan.
In a large bowl, combine the flour, baking soda, baking powder and salt. Stir until well-combined, and set aside.
Add the eggs, bananas, Greek yogurt, honey and coconut sugar in a medium bowl. Stir until well-combined, then gently folding in the diced strawberries.
Pour the wet ingredients into the dry ingredients, and stir gently. Do not overmix.
Pour the batter into the prepared loaf pan, spreading it out evenly, and bake for 45–50 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.
Nutrition Information
Serves: 12 | Serving Size: 1 slice
Per serving: Calories: 143; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 32mg; Sodium: 159mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 14g; Protein: 4g
Nutrition Bonus: Potassium: 131mg; Iron: 7%; Vitamin A: 2%; Vitamin C: 17%; Calcium: 5%
Photo courtesy of Amanda Drozdz. Original recipe can be found on Running With Spoons.
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