1cupfresh (or frozen not thawed) strawberries, diced
4large, ripe bananas, mashed
1/2cup+ 2 tablespoons plain Greek Yogurt (full-fat is preferred)
Instructions
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.
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