I know it’s Passover so forgive me if you’re celebrating. I made this Fresh Strawberry Bread last week, and I could not wait to share the recipe. All you need is one big bowl–no mixer is needed. Combine all of the ingredients, except for the sliced strawberries in one bowl; mix and then fold the strawberries in gently. Even though this quick bread has bananas, it does not taste like banana bread when it’s done. The combination of the mashed bananas and nonfat plain Greek yogurt create an amazing moist texture and fantastic flavor.
Strawberries are now at their peak, and you can find them on sale at many groceries. One cup of strawberries has 50 calories, and they are packed with health benefits such as boosting your immune system, promoting eye and heart health, helping fight cancer, wrinkles, high cholesterol and so much more. Enjoy this recipe this spring and summer for breakfast, a snack or even dessert. My kids and husband went wild for us, so next time I will be making two!
Fresh Strawberry Bread
2 cups all-purpose or white whole wheat flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted
3 bananas mashed
1 (6-ounce) container nonfat plain Greek yogurt
1 teaspoon vanilla extract
1 cup sliced strawberries
1/3 to 1/2 cup chopped walnuts or pecans
1. Preheat oven to 350F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, butter, eggs, bananas and yogurt, vanilla and walnuts, if desired, mixing well. Add strawberries, stirring gently.
3. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350F for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.