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–+ servings
Slices of Strawberry Banana Bread on a plate.
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5 from 1 vote

Strawberry Banana Bread

A soft and moist strawberry banana bread recipe made with greek yogurt and olive oil. It is a wholesome twist on a classic treat that is packed with fresh strawberries and sweet banana flavor.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Bread
Cuisine: American
Servings: 10
Author: Dominique

Ingredients

  • 1/2 cup greek yogurt
  • 1/2 cup olive oil
  • 2 eggs
  • 3 bananas mashed
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all purpose flour ( plus an extra 1 Tablespoon flour for the strawberries)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups chopped strawberries

Instructions

  • Preheat oven to 350 degrees F. Line and grease a 9 in x 5 in loaf tin. I line mine with parchment paper and grease it with an olive oil spray. Put the oven rack in the middle of the oven.
  • In a large bowl add 1/2 cup greek yogurt, 1/2 cup olive oil, 2 eggs, 3 mashed bananas, 3/4 cup sugar, and 2 teaspoons vanilla. Mix until everything is blended together.
  • In another large bowl, add 1 3/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix with a fork.
  • Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until banana bread batter forms.
  • In a small bowl, add the chopped strawberries and sprinkle with 1 Tablespoon of flour. Mix until all the strawberries are covered in flour.
  • Fold the floured-covered strawberries into the batter.
  • Pour the banana bread batter into the lined loaf tin. Bake for 50-60 minutes, or until a knife or tooth pick comes out clean.

Notes

  • Use very ripe bananas! The more ripe, the sweeter the taste.
  • Make sure to add flour to your chopped strawberries. This prevents the fruit from sinking or from the bread having soggy spots.
  • If you put a few slices of strawberries on top of your banana bread, make sure they are sliced very thin, otherwise they may be soggy underneath.
  • If the banana bread looks too brown on top, cover in aluminum foil and continue baking.
  • How to store: wrap in foil or plastic wrap. Store at room temperature for 3-4 days or in the fridge for a week.

Nutrition

Calories: 291kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 243mg | Potassium: 206mg | Fiber: 2g | Sugar: 21g | Vitamin A: 73IU | Vitamin C: 14mg | Calcium: 24mg | Iron: 1mg