A strawberry twist on classic banana bread, this sweet and fruity loaf is made with healthy Greek yogurt.
I will admit I am slightly obsessed with adding Greek yogurt to our baked goods. And our fudge pops. And our pancakes. Funny thing about it is the first time I baked with Greek yogurt I was total wreck. I had run out of sour cream; it was snowing like crazy; and there I was, half way through a cupcake recipe without one of the most essential ingredients. After a quick melt down I pulled myself together and nervously worked with what I had, replacing the phantom sour cream with an equal amount of creamy Greek yogurt, and well… you know what they say; the rest is history. After that day I realized plain Greek yogurt can replace sour cream or milk in most recipes and I’ve been going nuts with it ever since. Today I push us deeper into the Greek yogurt addiction with this phenomenal Strawberry Banana Bread.
Juicy sweet plump strawberries are such a luxury. If you can find some fresh ones in your hood I highly recommend using them in this recipe; if you live in a part of the world that doesn’t have fresh strawberries in season right now (or ever…) you can use frozen ones – just be sure NOT to thaw them before adding them to the batter.
If you make banana bread often then the next words I type will come as no surprise: your bananas MUST be ripe and mushy. Soft and spotted ugly underdog bananas make winning bread. It’s a fact of life.
Let’s talk about what you’ll need to whip up this beautiful strawberry banana bread batter. The list of ingredients is short and simple: butter, vanilla, eggs, sugar, salt, baking soda, ripe bananas, strawberries, and Greek yogurt. <— That’s it!!!
Tip: Be sure to gently fold the batter together and stop once it’s combined; the biggest mistake you can make while assembling the batter is to over mix it.
Slice, serve, savor. We love to enjoy this ultra moist strawberry banana bread with a strong cup of coffee – especially on a lazy Sunday afternoon 🙂
Greek Yogurt Strawberry Banana Bread
- 1/2 cup (4 ounces) unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1 1/2 cups flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh (or frozen not thawed) strawberries, diced
- 4 large, ripe bananas, mashed
- 1/2 cup + 2 tablespoons plain Greek Yogurt (full-fat is preferred)
- Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with non-stick cooking spray (or generously butter it the old fashioned way); set aside.
- In a large bowl combine the melted butter and sugar; beat well. Add the vanilla and eggs; beat until fully combined; set aside.
- In a separate medium-sized bowl combine the flour, baking soda, and salt; stir well to combine. Add strawberries to dry mixture, stir to coat.
- Add the flour/strawberry combination to the wet ingredients and mix until half way combined - careful not to over mix here! Fold in the bananas and Greek yogurt; stir smooth.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-55 minutes, or until the top is golden brown and the center is set - a tooth pick inserted should come out clean, or with just a few crumbs clinging on.
- Allow the banana bread to cool for 10 minutes in the pan before transferring it to a cooling rack to cool completely. Once cooled, slice and serve.
Can I use almond flour instead of regular flour and stevia instead of sugar to make it a lower
calorie and low carb snack or will that ruin the recipe?
Nancy Hoekman says
My sister and I made this and the loaf pan we used must have been too small (normal size) as the batter spilled over and took an hour and half to cook and was still not baked through. The flavour was amazing, but next time I wouldn’t put the whole amount in the pan.
Bella Ettore says
I just made this bread, adding 3/4c chopped walnuts and extra strawberries on top. My dad said it was one of the best banana breads I have ever made! SO GOOD. Perfect way to use up extra fruit in the fridge/overripe bananas.
Michelle, that sounds positively delishous!
In the oven as I type this. I didn’t have strawberries so I subbed frozen blueberries. Thanks for the easy recipe – I can’t wait for that first berry-licious bite!