Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup mashed banana (about 2-3 ripe bananas)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup whole milk Greek yogurt
Add-ins
- ½ cup small diced fresh strawberries
- ½ cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350˚F (175˚C). Line a 9 by 5-inch loaf pan with parchment paper, leaving extra paper hanging over the long sides to allow easy removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt until thoroughly combined. Set this mixture aside.
- Combine Wet Ingredients: In a larger bowl, mash the bananas until smooth. Add the eggs, granulated sugar, and Greek yogurt to the mashed bananas and whisk until the mixture is even and well combined.
- Incorporate Dry Ingredients: Pour the flour mixture over the wet banana mixture. Using a rubber spatula, gently fold the ingredients together until no visible streaks of flour remain, being careful not to overmix to keep the bread tender.
- Fold in Strawberries and Walnuts: Gently fold in the diced strawberries and chopped walnuts, evenly distributing them throughout the batter.
- Transfer Batter to Pan and Bake: Scrape the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 55 minutes or until a toothpick or cake tester inserted into the center comes out clean. If the top of the bread begins to brown too quickly after 35 minutes, tent lightly with aluminum foil.
- Cool and Serve: Remove the loaf from the oven and let it cool in the pan for at least 20 minutes. Then, lift the bread out using the parchment paper edges and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Tossing the diced strawberries in a small amount of flour before folding them into the batter can help prevent them from sinking to the bottom during baking.
- Once cooled, store the bread in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the loaf after it has completely cooled. Wrap in plastic wrap, seal in a zip-top bag, and freeze for up to three months. Thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
