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Greek Yogurt Strawberry Banana Bread

Ashley Manila
Super moist Strawberry Banana Bread made with Greek Yogurt!
4.34 from 3 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 - 9x5 inch loaf, about 12 slices

Ingredients
 

  • 1/2 cup (4 ounces) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups flour (be sure not to pack your flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh (or frozen not thawed) strawberries, diced
  • 4 large, ripe bananas, mashed
  • 1/2 cup + 2 tablespoons plain Greek Yogurt (full-fat is preferred)

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with non-stick cooking spray (or generously butter it the old fashioned way); set aside.
  • In a large bowl combine the melted butter and sugar; beat well. Add the vanilla and eggs; beat until fully combined; set aside.
  • In a separate medium-sized bowl combine the flour, baking soda, and salt; stir well to combine. Add strawberries to dry mixture, stir to coat.
  • Add the flour/strawberry combination to the wet ingredients and mix until half way combined - careful not to over mix here! Fold in the bananas and Greek yogurt; stir smooth.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-55 minutes, or until the top is golden brown and the center is set - a tooth pick inserted should come out clean, or with just a few crumbs clinging on.
  • Allow the banana bread to cool for 10 minutes in the pan before transferring it to a cooling rack to cool completely. Once cooled, slice and serve.
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