Strawberry Banana Yogurt Bread

by Lauren

Today I want to bring to your attention the awesome-ness that is brown black bananas.

Please do as we do and allow them to rot sit elegantly in your fridge while blackening for at least 2 weeks. When you add them to this recipe, you’ll thank me for that tip.

My favorite part is when you lift the banana by the stem and then the top of the peel just pops right off. This is the sign of perfect Strawberry Banana Bread timing.

Don’t tell Chris I used black bananas.

I baked this loaf for him because I knew he would be coming into town and he’s always so sad (at least he claims to be) about missing out on the LYK treats throughout the week.

One minor issue that he will just now realize when he reads this is that I did in fact use blackened bananas to make the loaf.

He hates spots on his food.

You know that avocado that you opened and used only half of a couple days ago and now it’s turning slightly brown? Chris would most definitely throw it away.

The apple with the gushy and faintly dark spot on it? Doesn’t stand a chance with him.

Oh boy. If only he had seen the bananas I put into his Strawberry Banana Bread, our relationship would have ended right there.

(Sorry Chris, you’re still alive though, right?!)

Despite the black banana usage, he claimed it was delicious and preceded to eat 1/2 of the loaf in one morning.

And now for some step by step pix for your viewing pleasure!

Told ya’ they were a bit bruised! Yikes.

Little Yellow Note: Toss the strawberries in about a tablespoon of flour so they don’t sink to the bottom of the loaf!

Strawberry Banana Yogurt Bread

Ingredients

  • 2 cups whole-wheat flour (or 1 cup all purpose flour and 1 cup whole wheat flour)
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 ripe bananas, mashed
  • 1/4 cup butter
  • 1 egg
  • 1/2 cup plain Greek yogurt
  • 2 tsp vanilla paste (or vanilla extract)
  • 1 tsp cinnamon
  • 1 cup strawberries, diced (tossed in 1 tablespoon of flour to prevent them from sinking)

Directions:

Preheat the oven to 350 F. Coat a 8×3 inch loaf pan with non-stick spray.

In a large bowl, sift together the flours, baking powder, cinnamon and salt together.

In a mixer, cream together the butter and sugar. Mix  in the mashed bananas and egg, yogurt and vanilla.

Add the dry ingredients into the mixer and stir until combined. Fold in the strawberries after they have been diced and tossed in a tablespoon of flour.

Pour batter into loaf pan. Optional: Sprinkle a little more cinnamon on top.

Bake for 50-55 minutes, testing near the end with a toothpick, until it comes out clean.

From the Little Yellow Kitchen,

Lauren

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22 Responses to “Strawberry Banana Yogurt Bread”

  1. Looks delicious! I’m not scared of spots and mushiness, but the boyfriend is! Boys…
    I’ve been using a lot of Greek yogurt lately, but haven’t baked with it yet… I will have to try this!

  2. Bananas in our house don’t stay spotless for long. When they get spotty I pop them into my freezer which is where bananas go to die. Occasionally my husband will look in the freezer and just shake his head bc at one point I had 25 bananas in there!!! Of course he and the kids got excited bc that means BANANA BREAD!! Your strawberry banana bread looks great!
    Question: is there a specific reason why you use Greek yogurt instead of sour cream or plain yogurt? Just wondering bc I never have Greek yogurt on hand but sour cream is a staple.

  3. These are great photos and I have no problem with black brown or green bananas! I will be making this beautiful loaf!

  4. Looks SO delicious! I didn’t know that tossing the strawberries in flour would stop them from sinking, great tip!!

  5. Yum!! I will definitely have to make this. Pretty pictures too!

  6. Super duper ripe bananas are the best kind :) Somehow I always end up with some on my countertop. This looks beautiful and delicious!

  7. Lauren

    Either of those are perfectly fine substitutions. You can even use vanilla yogurt and skip the vanilla extract if you wanted. We just use non fat Greek yogurt to cut down on the fat but by all means, sour cream or plain yogurt would work great! Thanks for stopping by :)

  8. Lauren

    I know right? I totally forget where I learned that but it works great!

  9. Lauren

    Seriously…what’s with boys and their weird food fetishes? Definitely try baking with it. It makes everything sooo moist, and healthy!

  10. Thanks for replying. I picked up some Greek yogurt this morning and currently have a loaf of this lovely bread in my oven. Smells divine! :)

  11. Sounds delicious! Black bananas are just perfect for baking:-)

  12. I can almost smell this bread baking just from the pictures! Love this recipe, and can’t wait to try it! My mom always has black/brown bananas in her freezer – just waiting for someone to request banana bread, so I’m a big fan of their super sweetness!

  13. Lauren
  14. Looks delicious! I, too, am a fan of the “elegant” banana in breads…. Beautiful photos!

  15. Michelle K sent me here and I’m so glad she did – your bread looks fantastic and beautiful photos! Think I’ll start “aging” some bananas today and I love your tip of coating strawberries in flour so they don’t sink – I always have that problem!

  16. Glad to hear Chris is still alive. Too funny! Looks like the bread turned out justtt fine though with the bruised bananas. I know I wouldn’t mind one bit and would happily eat this entire loaf. :)

  17. I’m going to have to wait until I see the pictures before I eat your food!

  18. Chrissy

    Thanks Emily! As soon as those bananas are good and ripe, you should make it! Such a tasty & healthy treat. =) I am glad Michelle referred our site to you! We love new readers!

  19. I love the bananas that look like you shouldn’t be eating them on the outside. They are the sweetest ones. Although, I do have to say that if I opened my fridge to see black bananas I would freak out a little. But that’s just me. This bread sounds amazing! Hopefully Chris won’t have a heart attack when he reads this post :) Poor boy.

  20. Made this last night – and once again you girls have done it! Delicious and on the healthy side for a sweet bread! keep up the good work!

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