Whole Wheat Strawberry Buttermilk Banana Bread

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

Read the Instructions here