Tender banana bread full of fresh summer berries. Naturally sweetened and extremely tender, it’s the perfect healthy breakfast or snack!
Unlike traditional recipes that require lots of oil, this loaf merely uses 1 tablespoon. Yes, that’s it! The rest of the tender texture comes from the mashed banana and Greek yogurt. Greek yogurt adds the same moisture as extra oil for a fraction of the calories, and it gives the banana bread a little protein boost too.
I opted for fresh berries since they’re currently in season and relatively cheap, but it was nearly impossible to keep myself from eating both baskets while washing and slicing them… Summer berries are so juicy and sweet! However, frozen would work too, although you may need to bake the loaf slightly longer. Just remember—frozen blueberries bleed, unlike fresh, and will turn the bread gray in color.
Whole Wheat Strawberry Blueberry Banana Bread
This banana bread is extremely tender and packed with juicy summer berries. It’s perfect for snacking or enjoying for breakfast! Tightly wrap any leftovers in plastic wrap and refrigerate. It will keep for at least 5 days if stored like that in the refrigerator.
Ingredients :
- 2 cups (240g) whole wheat or gluten-free* flour (measured correctly)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp vanilla extract
- ¾ cup (200g) mashed banana (about 2 medium)
- ¼ cup (60g) plain nonfat Greek yogurt
- 3 tbsp (45mL) honey
- ¼ cup (60mL) nonfat milk
- ½ cup (80g) diced fresh strawberries (about 4 medium-large)
- ½ cup (70g) fresh blueberries
Get more recipe : Whole Wheat Strawberry Blueberry Banana Bread
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