Whole Wheat Strawberry Blueberry Banana Bread
Yields: 1 loaf
This banana bread is extremely tender and packed with juicy summer berries. It’s perfect for snacking or enjoying for breakfast! Tightly wrap any leftovers in plastic wrap and refrigerate. It will keep for at least 5 days if stored like that in the refrigerator.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured correctly)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • ¾ cup (200g) mashed banana (about 2 medium)
  • ¼ cup (60g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) honey
  • ¼ cup (60mL) nonfat milk
  • ½ cup (80g) diced fresh strawberries (about 4 medium-large)
  • ½ cup (70g) fresh blueberries
  1. Preheat the oven to 350°F, and lightly coat a 9”x5” loaf pan with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites, and vanilla. Stir in the mashed banana, Greek yogurt, and honey, mixing until no large lumps of yogurt remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour mixture. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the strawberries and blueberries.
  3. Spread the batter into the prepared pan. 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 transferring to a wire rack.
Notes: For the gluten-free flour, I recommend as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1½ teaspoons xanthan gum.

Any milk will work in place of the nonfat milk.

Frozen berries may be substituted instead. Thaw the strawberries slightly, just enough to dice, but add both them and the blueberries while still frozen. The loaf may need to be baked longer; use the toothpick test to determine when it’s done. (Remember, frozen blueberries bleed and will turn the loaf slightly gray in color.)

To make the banana bread easier to remove from the pan, line the pan with foil first before coating it with cooking spray!

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/06/21/whole-wheat-strawberry-blueberry-banana-bread/