While I was in high school, my parents joined a small country club in our town, tucked away into a quiet neighborhood up in the hills. They chose one of the less expensive options, a simple pool and tennis membership, because Mom mainly wanted a peaceful place to swim laps, and rambunctious kids always splashed around the city pool during the summer!
As part of every membership, the country club required that each family spent a certain amount of money at its dining facilities each quarter. They hosted a fancy buffet brunch on the last Sunday of every month, which we often attended, and during the summer, we sometimes ordered grilled cheese sandwiches and chef’s salads from the grill next to the pool.
Yet my parents only recently discovered that their membership included 24-hour access to the country club’s fitness center! Although fairly small and only slightly larger than a typical hotel’s gym area, it contains a treadmill, elliptical trainers, and a decent number of weight machines.
While spending time with my parents earlier this very rainy month, I decided to stop by the fitness center and do my daily walk on their treadmill instead of braving the downpour outside with an umbrella. Blissfully quiet, I shared the room with nobody else during my entire workout, but as I turned to go and start heading towards the parking lot…
I spotted their little complementary table with three canisters full of peanuts, trail mix, and peanut M&Ms just a few feet outside of the fitness center door, complete with a hundred plastic cups for anyone to fill with the goodies. With plenty of peanut butter at home, I easily skipped past the first two, but as a huge chocoholic… I surprisingly walked away with only a teeny tiny handful of M&Ms!
Knowing exactly how tempted I’d be every time I used that treadmill on rainy days, I’m so glad the weather forecast predicts sun for the rest of this week…
Because I’d have to spend an extra hour on the treadmill to burn off all of the M&Ms and slices of this Whole Wheat Strawberry Buttermilk Banana Bread on my counter that I’d be tempted to eat! 😉 Thank goodness this banana bread contains no butter, refined flour or sugar and just 107 calories!
To make this healthier banana bread, you’ll start with whole wheat flour. Yes, just regular whole wheat flour! (Or gluten-free, if you prefer!) You’re adding enough mashed banana to the batter that its natural sweetness masks the “wheat-y” flavor and keeps the loaf exceptionally moist.
That’s exactly right—exceptionally moist, despite just 1 tablespoon of coconut oil! The rest of its tender texture comes from the mashed banana, buttermilk, and Greek yogurt. If you’ve been around my blog for a while, you know just how much I love Greek yogurt! It adds the same moisture as extra oil or butter for a fraction of the calories, and it gives your baked treats a protein boost, too.
Since I rarely bake with buttermilk, only when I’m making this or these or these few recipes, I always end up with over half a carton left over! So instead, I prefer using this powdered buttermilk. It’s shelf-stable and keeps for ages, and it provides the same flavor and texture as the regular kind you’d buy from the refrigerator section. I highly recommend it!
As for the mashed banana, make sure you use the ripest, spottiest ones you can find! Those contain a stronger fruit flavor and more natural sweetness, so you’ll only need to mix in a couple tablespoons of honey.
When it comes to the strawberries, both fresh and frozen will work, although I prefer using fresh whenever possible. Make sure you cut them to be about the same size as chocolate chips to ensure the loaf bakes evenly and every bite contains a burst of berry flavor!
Think you’ve found a home for those speckled bananas on your counter? ?? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your banana bread and feature it in my Sunday Spotlight series!
| Whole Wheat Strawberry Buttermilk Banana Bread | | Print |
- 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 ½ tsp vanilla extract
- ¼ cup (60g) plain nonfat Greek yogurt
- ¾ cup (200g) mashed banana (about 2 medium)
- 2 tbsp (30mL) honey
- ¼ cup (60mL) low-fat buttermilk
- 1 cup (140g) fresh strawberries, diced
- Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and honey. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of diced strawberries, and gently fold in rest.
- Spread the batter into the prepared pan, and gently press the remaining diced strawberries on top. Bake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.
White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
For best results, use the ripest, darkest, most spottiest bananas you can find!
The mashed banana and Greek yogurt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.
Pure maple syrup or agave may be substituted for the honey.
I use this powdered buttermilk. It’s inexpensive, shelf-stable, and keeps for ages! To make your own buttermilk substitute, add ¾ teaspoon of lemon juice or vinegar to ¼ cup of milk. Any type of milk will work.
For best results, cut the strawberries to be no larger than the size of chocolate chips to ensure the loaf bakes evenly. Frozen and thawed berries may be substituted for the fresh. The baking time may increase slightly.
To see how this banana bread is made, watch my video here located directly above the recipe (it’s for a similar banana bread recipe!).
{gluten-free, clean eating, low fat, low calorie}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Whole Wheat Blueberry Buttermilk Banana Bread
♥ Whole Wheat Strawberry Blueberry Banana Bread
♥ Whole Wheat Strawberry Chocolate Chip Banana Bread
♥ Chocolate Drizzled Raspberry Banana Bread
♥ Chocolate Chip Banana Mini Muffins
♥ Blueberry Banana Bran Muffins
♥ Healthy Banana Chocolate Chip Cookies
♥ Healthy Banana Oatmeal Snack Cake
♥ The Ultimate Healthy Banana Nut Muffins
Such a moist looking slice and am so happy that has only 107 calories. I can enjoy a warm slice with my coffee without having any guilt:)
I can’t wait to hear what you think of this banana bread Maria!
This is actually more flexible than the recipe suggested! I am more of an opportunist cook and usually just work with what I have or what’s easiest and I ended up making a few minor modifications. Still, it ended up being amazing!
I’m so glad you enjoyed this banana bread Harmony! 🙂
This look amazing! I am such a sucker for banana bread. x
Izzy |http://www.pinchofdelight.com
Thanks Izzy! I definitely am too. 😉
All your recipies are delicious and make me look even more hungrier.
Recently I’ve put on lot of weight and started cycling to reduce weight.
can you write some recipies for diabetic guys?
I really appreciate your kind words about my recipes Nick! That’s really great that you’re trying to lose weight and eat healthier. I’m not a healthcare professional, so I don’t feel comfortable providing advice about what to eat for a diabetic person. However, I do provide the Nutrition Information underneath my recipes, which should help determine whether the recipe is a good fit for a diabetic diet. You’re also welcome to share specific recipes and their Nutrition Information with your healthcare professional to see if they’d work for a diabetic diet. If you’re looking for a specific recipe, then click on the “Recipes” tab at the top of my blog or use the Search Bar (located on the right side, if you’re viewing on a computer, or the bottom of my blog, if you’re viewing on a mobile device). 🙂 I can’t wait to hear what recipes you try!
SMART to prepare for avoiding the table of treats! HA. That’s a great perk to the country club. This bread looks like the perfect pre or post treadmill snack!
Thanks Brittany!! 🙂
I made this– a fine recipe, but it definitely does taste healthy! I guess maybe I’m not accustomed to whole wheat baked goods. I’m glad it’s as healthy as it is, though; no guilt in eating this!
I’m glad you enjoyed this banana bread Caroline! 🙂
How do I use coconut flour as a substitute for recipes that uses whole wheat flour/gluten free flour?
It really depends on the recipe! However, I don’t recommend using coconut flour in my recipes unless explicitly called for because it behaves so much differently than any other flour. The best way to find those specific coconut flour recipes of mine is to click on the “Recipes” tab at the top of my blog or use the Search Bar (located at the top of my blog, if you’re viewing on a computer, or the bottom of my blog, if you’re viewing on a mobile device). 🙂