Whole Wheat Strawberry Buttermilk Banana Bread

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This easy banana bread recipe is one of my family’s favorites! It’s supremely tender and bursting with naturally sweet fruity flavors. It’ll keep for at least a week if stored in the refrigerator tightly wrapped in plastic wrap or sealed inside of an airtight container.

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) honey
¼ cup (60mL) low-fat buttermilk
1 cup (140g) fresh strawberries, diced