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!!
- 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.