Whole Wheat Strawberry Buttermilk Banana Bread
Yields: 1 loaf
This easy banana bread recipe is one of my family’s favorites! It’s supremely tender and bursting with naturally sweet fruity flavors. It’ll keep for at least a week if stored in the refrigerator tightly wrapped in plastic wrap or sealed inside of an airtight container.
  • 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
  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 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.
  3. 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.
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.

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}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/02/26/whole-wheat-strawberry-buttermilk-banana-bread/