This strawberry banana bread is so soft and tender that you’d never be able to tell it was made without butter or oil. The secret? Greek yogurt and bananas. Naturally sweetened and loaded with strawberry and banana flavor in each bite, this recipe from Running with Spoons is a healthy alternative to a traditional favorite. Freeze leftovers in pre-portioned slices, and pop them in the toaster for a quick and easy snack.
Naturally Sweetened, Healthy Banana Bread Recipe
Preheat your oven to 350ºF (176ºC), and lightly grease a 9-by-5-inch loaf pan. In a large bowl, combine the flour, baking soda, baking powder and salt. Stir until well-combined, and set aside. Add the eggs, bananas, Greek yogurt, honey and coconut sugar in a medium bowl. Stir until well-combined, then gently folding in the diced strawberries. Pour the wet ingredients into the dry ingredients, and stir gently. Do not overmix. Pour the batter into the prepared loaf pan, spreading it out evenly, and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to get too brown, cover it with a sheet of aluminum foil after 35 minutes. Remove from oven, and let it cool for about 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Serves: 12 | Serving Size: 1 slice Per serving: Calories: 143; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 32mg; Sodium: 159mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 14g; Protein: 4g Nutrition Bonus: Potassium: 131mg; Iron: 7%; Vitamin A: 2%; Vitamin C: 17%; Calcium: 5% Strawberry Banana Bread
Ingredients
Directions
Nutrition Information
Amanda Drozdz is a certified health coach and lifestyle blogger who loves to live a healthy, balanced lifestyle with a carrot in one hand and a cookie in the other. You can find more of her recipes and daily musings on her blog, Running With Spoons, or connect with her via Twitter, Facebook, or Pinterest.
Photo courtesy of Amanda Drozdz. Original recipe can be found on Running With Spoons.
