Low Fat Strawberry Banana Bread
Moist, flavorful, and packed with wholesome ingredients, this Low Fat Strawberry Banana Bread is a guilt-free indulgence perfect for breakfast, snacks, or dessert. Made with ripe bananas, juicy fresh strawberries, and naturally sweetened with honey, this recipe skips the butter for non-fat Greek yogurt, keeping it wonderfully moist while trimming the calories. A hint of warm cinnamon and the unique blend of all-purpose and whole wheat flours add depth to every bite. With just 15 minutes of prep time and no fancy equipment required, this easy-to-make bread is ideal for both beginner bakers and seasoned pros. Serve it warm with a smear of yogurt or enjoy it plain—it’s delicious either way! Perfect for those seeking a healthier twist on classic banana bread, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 cup, diced Fresh strawberries
- 1 large Egg
- 1 cup Non-fat Greek yogurt
- 1 teaspoon Vanilla extract
- 0.5 cup Honey
- 1.5 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth. Make sure to remove any large chunks for an even batter.
Add the egg, non-fat Greek yogurt, vanilla extract, and honey to the mashed bananas. Whisk together until well combined.
In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Do not overmix, as this will affect the texture.
Gently fold the diced strawberries into the batter, ensuring they are evenly distributed throughout.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Place the loaf pan into the preheated oven and bake for 50–55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve! This strawberry banana bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 226 mg | 76% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 396.7 g | 144% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 164.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 355 mg | 27% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2602 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
