This tender banana bread is full of natural sweet, fruity flavor, thanks to both the bananas and juicy strawberries! It’s perfect for quick breakfasts and snacks. Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
Ingredients for 1 loaf
2 cups (240g) whole wheat or gluten-free* flour (measured like this)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
1 ½ tsp vanilla extract
¼ cup (60g) plain nonfat Greek yogurt
¾ cup (200g) mashed banana (about 2 medium)
2 tbsp (30mL) pure maple syrup
¼ cup (60mL) nonfat milk
1 cup (140g) whole fresh strawberries, finely diced
3 tbsp (21g) finely diced pecans
Read the Instructions here