Whole Wheat Triple Berry Banana Bread
Yields: 1 loaf
This tender banana bread is one of my favorite recipes! It’s bursting with fresh fruity flavor from the bananas and berries, and it’s perfect for a quick breakfast, mid-morning snack, or even a light dessert. The banana bread will keep for at least 6 days if stored in an airtight container in the refrigerator.
  • 2 cups (240g) whole wheat flour 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
  • ⅓ cup (47g) fresh strawberries, finely diced
  • ⅓ cup (47g) fresh raspberries, finely diced
  • ⅓ cup (47g) fresh blueberries
  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, raspberries, and blueberries.
  3. Spread the batter into the prepared pan. Bake at 350°F for 43-48 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.

Pure maple syrup or agave may be substituted for the honey.

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 and raspberries to be about the same size as miniature chocolate chips.

Frozen and thawed berries may be substituted for the fresh. The baking time may increase slightly, and the batter may be a slightly different color (especially from the frozen and thawed blueberries!). For the best results, use entirely fresh or entirely frozen and thawed berries; do not use a combination of fresh and frozen.

You can use any combination of berries that you like (including blackberries!), as long as the total amount is 1 cup.

To see how this is made, watch my video here (it’s for a very similar banana bread recipe!).

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/08/02/whole-wheat-triple-berry-banana-bread/