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Banana Strawberry Bread

A moist and fragrant loaf made with ripe bananas and fresh strawberries, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas The riper, the better for sweetness.
  • 1 cup strawberries, chopped Fresh, provides brightness and fresh flavor.
  • 1 cup yogurt Adds tang and moisture, keeps the loaf tender.
  • 1/4 cup honey or maple syrup Natural sweeteners that balance with the bananas.
  • 2 cups almond flour or gluten-free flour Keeps the loaf lighter than all-purpose flour.
  • 1 teaspoon baking soda Works with yogurt for leavening.
  • 1 teaspoon baking powder Provides additional rise.
  • 1/2 teaspoon salt Awakens flavors.
  • 1 teaspoon vanilla extract Rounds out the flavor profile.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mash the bananas.
  3. Mix in the yogurt, honey (or maple syrup), and vanilla extract until blended.
  4. In another bowl, combine the almond flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the chopped strawberries.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 45-50 minutes, or until a toothpick comes out clean.
  9. Allow to cool before slicing and serving.

Notes

This bread keeps well at room temperature for 2-3 days, and can be refrigerated for up to 5 days or frozen for up to 3 months.