Banana Strawberry Bread Recipe
This Banana Strawberry Bread is a moist, flavorful, and wholesome loaf perfect for breakfast or a snack. Combining ripe bananas, fresh strawberries, and a mix of oat and almond flours, this bread is sweetened naturally with maple syrup and made creamy with Greek yogurt. It’s baked to golden perfection, offering a tender crumb with bursts of fresh berries in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 loaf (about 8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 2 ripe bananas
- 80 grams (1/3 cup) Greek yogurt
- 50 grams (1/4 scant cup) maple syrup
- 1 tsp vanilla extract
- 80 ml (1/3 cup) milk of choice
Dry Ingredients
- 150 grams (2 cups) oat flour
- 50 grams (1/2 cup) almond flour
- 1 1/2 tsp baking powder
- 1/6 tsp salt
Fruit
- 150 grams (1 cup) fresh strawberries, diced
Instructions
- Preheat oven: Set your oven temperature to 180°C (350°F) and prepare a 20 cm (7.9 inches) loaf pan by lining it with parchment paper or greasing it lightly with oil to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, mash the ripe bananas thoroughly with a fork until completely smooth. Then add the eggs, Greek yogurt, vanilla extract, and a pinch of salt. Stir everything together until the batter becomes smooth and creamy.
- Mix dry ingredients: Add the oat flour, almond flour, and baking powder to the wet mixture. Gradually pour in the milk while stirring to create a smooth batter. Finally, gently fold in the diced fresh strawberries to evenly distribute them throughout the batter.
- Bake: Pour the prepared batter into the lined or greased loaf pan. Optionally, top with additional sliced strawberries for extra flavor and presentation. Place the pan in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully cooked.
- Let cool: Remove the banana strawberry bread from the oven and allow it to cool in the loaf pan for about 15 minutes. Then, carefully transfer the loaf to a wire rack or plate and let it cool completely before slicing to ensure clean cuts and the best texture.
Notes
- You can substitute regular milk with any plant-based milk such as almond or oat milk for a dairy-free option.
- Ensure bananas are very ripe for maximum sweetness and moisture in the bread.
- Using fresh strawberries adds moisture; if substituting with frozen, thaw and drain excess liquid before folding into the batter.
- To make it vegan, replace eggs with flax eggs and use dairy-free yogurt and milk.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Keywords: banana bread, strawberry bread, healthy bread, oat flour bread, almond flour bread, Greek yogurt bread, fruit bread, easy baking
Find it online: https://cookwithyana.com/banana-strawberry-bread-recipe/
