Strawberry Banana Bread

This bread is light, fluffy and moist with lots of banana and strawberry flavor. The first few attempts had the right taste, but were a little too dense. It wasn’t until the addition of melted butter and the right quantity of baking soda/baking powder that the bread achieved the bouncy light texture I was hoping for. Since then, I’ve made this a few times and it’s come out perfect each time. This is a great addition to any breakfast, but could be a snack or even a dessert. I’ll be buying extra bananas so I have ones turn too ripe, just so I have to make this again.

Options, Substitutions and Tips!

1. I used very ripe mushy bananas that were easy enough to mash with a fork and mashed until there were no lumps and were a completely smooth mush. If you have bananas that are just a little bit ripe, you may need to use a masher to get the bananas smooth.
2. I used 3 medium/large size bananas. The next time I make this, I will update how many cups it equals. If you have bananas on the very small side, I would recommend using 4 bananas.
3. I used fresh strawberries and have not tried using frozen strawberries, but I have substituted frozen strawberries for other baking recipes and would think you could use frozen strawberries (if you do not have any fresh ones handy). To use frozen strawberries, do not defrost them in advance. Instead of chopping them in the beginning steps, wait until the very end then chop, coat with flour and add immediately before baking.
4. For optimal results, bring your eggs and Greek Yogurt to room temperature prior to using. This will help ensure all the ingredients bind together properly.
5. I used 2% Greek Yogurt, but you could also use one with a higher fat content. If you use one with a lower fat contact for example fat free, it may alter the consistency of the bread.
6. You could also use Sour Cream as a substitute to the Greek Yogurt.
7. Because the butter is melted in the microwave, it does not need to be brought to room temperature first. My mixing bowls are microwave safe, so I even melted the butter in the microwave in the same large bowl I then used to cream the sugar, butter and oil together. This way I did not have to wash an extra bowl.
8. Once I added the dry ingredients to wet ingredients, I reused the same bowl from the flour and dry ingredients to toss the strawberries with flour (I’ll do anything to save having to wash extra bowls).
9. While this batter is the perfect amount for a 9×5 loaf pan. I have also baked this in mini loaf pans which are always nice for giving to someone or for freezing and saving for later (because this freezes great!). My metal 9×5 loaf pan took 1hr and 5 minutes to bake, but my mini loaf pans only took 45 minutes. You could really use any size loaf pan and just know baking time will vary.
10. This will last in the refrigerator for up to 4 days or can be frozen and enjoyed up to 3 months. I love freezing breads because once they are defrosted, they taste just as good fresh!

Strawberry Banana Bread

Light, fluffy, moist and bursting with banana and strawberry flavor, this bread is a great addition for any special breakfast, brunch, snack or dessert.

• 9×5 loaf pan (or equivalent size loaf pans), Small, Medium and Large Mixing Bowl, Microwave safe bowl.

• 2 cups All Purpose Flour (+ 2 Tbsp.)
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• ½ tsp Salt
• ¾ cup Sugar
• ½ cup Canola Oil
• 4 Tbsp. Unsalted Butter ((melted))
• 3 Large Eggs
• 1 tsp. Pure Vanilla Extract
• ½ cup Greek Yogurt
• 3 large Ripe Bananas
• 1½ cups Chopped Strawberries

1. Preheat oven to 170°C/350°F. Lightly grease loaf pan(s).

2. In small bowl mash bananas with fork or masher. Chop strawberries into small pieces until it equals about 1½ cups.

3. In medium bowl add flour, baking soda, baking powder and salt. Mix dry ingredients together until combined.

4. In Microwave safe bowl, place butter in Microwave for 30 seconds or until melted.

5. In large bowl cream sugar, oil and butter together. Once mixed, add eggs one at a time, mixing after each one until just mixed. Add pure vanilla extract.

6. Pour dry ingredients into the sugar/wet ingredients and mix together. At this point the batter will be very thick.

7. Add greek yogurt and mashed bananas and mix.

8. Toss strawberries with the 2 Tbsp. of flour so all pieces are coated and then add to the batter. Mix strawberries in gently.

9. Pour batter into loaf pan(s) and bake about 1hr or until an inserted toothpick comes out clean. Baking times will vary depending on the size of the loaf pan. Allow to cool (about 30 minutes) after removing from the oven.

Dessert, Snack