Strawberry Chocolate Chip Banana Bread
Yields: 1 loaf
 
This is the best banana bread recipe I’ve tried! It’s full of sweet banana flavor, juicy berries, and rich chocolate. That combination is out of this world! The loaf will last for at least 5 days if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, 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) nonfat milk
  • ½ cup (80g) diced strawberries (fresh or frozen and thawed)
  • 3 tbsp (42g) miniature chocolate chips, divided
  1. Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the 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.) Gently fold in the strawberries and 2 ½ tablespoons of chocolate chips.
  3. Spread the batter into the prepared pan, and sprinkle the remaining chocolate chips on top. Bake at 350°F for 45-55 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.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends will also work, if measured like this.

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.

Any milk may be substituted for the nonfat milk.

For best results and to ensure the loaf bakes as evenly as possible, cut the strawberries to be about the same size as the miniature chocolate chips.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/04/26/strawberry-chocolate-chip-banana-bread/