All my friends know I am crazy about banana bread. I found the best recipe ever, and I make it all the time. Even people who aren’t a fan of bananas usually like it. It’s really delicious. Anyway, of course I am browsing pinterest the other night and I see a recipe for a healthy strawberry banana bread. The recipe uses whole wheat flour, brown sugar or a sugar substitute, and greek yogurt. No butter, no oil, no white flour….how can this turn out well? I was practically drooling over the photos she posted so I decided I needed to make this asap. I remembered that we had 2 brown bananas in the fridge, and after reading the recipe, I knew we had all the other ingredients as well. I decided to make it while dinner was baking…I was already in the kitchen anyway, right?
About an hour later it was ready. At first I wasn’t sure how it had turned out because the top was a little browner than usual. But, then I remember the wheat flour and thought maybe that was why. As I cut into the bread I could see it was super moist and already I was drooling again. This is a great ‘healthy’ recipe that really makes you feel like you are indulging. It is going to be a staple from now on! Try it, you will LOVE IT! The girl over at No Sugar Sweet Life is a genius!!
Bananas (I only used 2)
Mixing it up
Fold in the Strawberries
Getting ready to bake!
55 minutes later!
Droooooool
Loaf.
- 1.5 cups whole wheat flour
- 1.5 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup brown sugar (or 1/4 cup agave)
- 3 large ripe bananas (I used 2)
- 2 eggs
- 6 oz. Chobani Strawberry Banana Greek yogurt (I used Strawberry)
- 1 cup diced fresh strawberries
- Preheat oven to 375 degrees. Start by combining flour, baking powder, and salt in a large mixing bowl.
- In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
- Add eggs and sugar and mix thoroughly.
- Add greek yogurt
- Whisk until everything is well combined and there are no lumps.
- Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the fresh strawberries!
- Pour batter into a greased loaf pan and distribute evenly.
- Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean (55 minutes for me).
- Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.
Kelly @ No Sugar Sweet Life says
You’re so sweet! I don’t know about “genius,” but I definitely like cooking with Chobani and less sugar 🙂 Yours looks like it turned out great… and now I’m hungry!! I made my first batch at 9PM too because when inspiration strikes, you just have to go with it. And now I’m eyeing all those yummy recipes to the right side of my screen 🙂 Will have to peruse more tonight…
arzea says
Thanks again! I am actually really happy I don’t have to feel guilty giving this to my toddler! He loves it too 🙂
lightlycrunchy says
Sounds like a great combination!
arzea says
It really is genius, lol. It is so good, I hope you try it!
Karen says
This sounds like a great sweet bread. Great to start the day and end it too. I always have Chobani strawberry yogurt in my refrigerator but haven’t used it in cooking.
arzea says
Get the other ingredients and use it! I promise you won’t be sorry!
foodfromthegardenl says
Greek yogurt strawberry banana bread looks and sounds delicious.
arzea says
This bread was so great because it was moist, felt so decadent, and was healthy!
Maxine Higginbotham says
Do you think I could just use plain greek yogurt?
Allyson says
Yes! Perfectly fine!
Erin says
Did you try it? Was it sweet enough without the pre-sweetened yogurt?
Allyson says
The recipe as written is how I tried it and it was great!
Linda says
PINNED! Love it.
Natasha Hoover (@Natasha5887) says
This seems 100% awesome! I love strawberries and I have bananas sitting at home – I know what I’ll be making this weekend!
artsycreation says
Just wondering. Wouldn’t the baking powder make it dense unlike baking soda?
Allyson says
I havent run into that problem! I double checked with some other recipes, too, and all had baking powder! If you give it a try with the baking soda, let me know how it turns out! Thanks!
artsycreation says
It turned out really great. I would definitely make this again. You would never guess it is made from whole wheat flour.
Allyson says
That is great news! I am so happy you liked it!
artsycreation says
I also ask because I noticed in your The Best Banana Bread or Muffins Ever recipe it says baking soda maybe due to the whole wheat flour it doesn’t matter. Worked just fine with baking soda.
kara p. says
This was delicious! I made a few modifications because my husband and I are watching our carbs and fat..I used Splenda brown sugar blend and I substituted Egg Beaters for one of the eggs. Other than that, I kept it the same. So moist and yummy!
Allyson says
Great healthy subs! Thanks for your input!
Kathie Stell says
I found this recipe…which I followed to the letter – something I NEVER do – and it was just too soggy..
Allyson says
Wow, I am so sorry to hear that! It is a little bit of a denser bread since it uses wheat flour and greek yogurt, but it definitely shouldn’t be soggy! I don’t know what could have gone wrong…I’ve followed this recipe at least 10 times and it always comes out. Maybe try baking a bit longer?
thepinjunkie says
This look delicious! Thanks so much for including it in my link party. It’s been featured and I hope you’ll stop by to get and “I was featured” button. http://www.thepinjunkie.com/2013/03/friday-link-party-10.html
Allyson says
Done and done! Thank you!!!
Evelyn @ My Turn for us says
You were featured at Freedom Fridays Blog Hop!! I just shared this awesome bread on Facebook and pinned it!!! Thank you for being a part of Freedom Fridays Blog Hop!
Hugs
PS Also did a teaser on Google+ with it:))))
Allyson says
Thank you, thank you, thank you!!!! I am going to give you a big shout out on facebook!
Pam says
Just pinned this to my Pinterest recipe board. Can’t wait to try it!
Mandy B. says
I have some strawberry protein powder I would like to add to this, do you know how I would go about doing that? Your help would be greatly appreciated!
Allyson says
Hmmm, I am not really sure how to go about it. Is it a lot of powder? I would maybe try just sprinkling it in and hoping for the best? If it’s really powdering, maybe take out a bit of flour? I am not really sure, sorry 🙁
Mandy B. says
That’s okay, thanks anyways!
Marcela Macias says
I made this into muffins & just used plain greek yogurt. Everyone Loved them!!!
Lynn says
This looks fantastic! Can;t wait to try it!!
Food to Fitness says
Wow! Thanks for the great recipe. Looks superb.
KK says
This recipe sounds delicious 🙂 I have all the ingredients except bananas, but I have a surplus of blueberries I was thinking of subbing in. Do you think that would work? And any input on how many blueberries it would take to replace them?
Allyson says
I definitely would not make this without the bananas. They help give the bread the right texture and moisture. You could easily substitute the strawberries for Blueberries, but I would not recommend trying it without the bananas. The bread would likely be really dry and dense. Sorry! If you want, run out and grab some bananas and then use this technique to quickly ripen them ! Thanks for coming by, let me know if you try it out!
Ashley says
This looks delish! I am going to make it but I am wondering what size loaf pan you used? Thanks!
Allyson says
I’m not sure! It’s just a typical loaf pan. This recipe should work with a variety of sizes, just test the doneness with a toothpick!
Wren Stewart Tidwell says
I am wondering how frozen strawberries would work?
Allyson says
I haven’t tried it, but I think they would work fine!
karap says
I have used frozen berries successfully..I used the whole berries WITHOUT syrup. Actually, I use the berry mix..raspberries, strawberries, blackberries and blueberries..and it’s delicious!
Allyson says
Thank you for the tip!!!
Shari says
Frozen strawberries ok?
Allyson says
I haven’t tried with frozen, but I think it should work!
Tracy says
Can I switch out the wheat flour for almond flour or coconut flour?
Allyson says
Hi Tracy! I am not sure about this as I haven’t baked it with these other flours. If you typically make the substitution I would think yes, but I can’t be sure since I haven’t tried it!
Sarah says
For me, this was soggy, as another reviewer stated. I think that without the fat – and without much sugar – it didn’t get the usual sweet bread crust, and though the toothpick came out clean, the texture was off. The fresh strawberries are part of it, of course – they hold a lot of moisture which gets released while baking. Mine deflated as it cooled (perhaps attributable to the strawberries)? If I made this again, I’d bake until the top browned more. I still enjoyed eating this, and clearly others have had great success with it. I love that I can find solutions to my problems (like an excess of strawberries and bananas) because people like you work to perfect and share recipes with people they don’t even know – thank you!