Ingredients
- 1 large egg preferably organic
- 1/2 cup light brown sugar packed
- 1/3 cup extra-virgin olive oil or melted unrefined coconut oil
- 1/4 cup organic cane sugar
- 1/4 cup Greek yogurt or almond milk yogurt for a dairy-free option
- 2 teaspoons pure vanilla extract
- 1 1/4 cups whole-wheat pastry flour or gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup mashed ripe bananas about 2 large or 3 small bananas
- 1 1/2 cups fresh strawberries diced and tossed in 1 tablespoon of the flour
Instructions
- Start by preheating your oven to 350°F. Coat a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- In a large bowl, whisk together the egg, light brown sugar, olive or coconut oil, cane sugar, Greek yogurt, and vanilla extract until smooth.
- To the same bowl, add the flour, baking powder, baking soda, and sea salt. Gently fold the mixture until just combined.
- Fold in the mashed bananas, mixing until just incorporated.
- Gently fold in the flour-dusted strawberries, ensuring they're evenly distributed throughout the batter. The flour coating will keep your strawberries from sinking to the bottom.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for about 55 to 65 minutes. You'll know it's done when a toothpick inserted into the center comes out mostly clean.
- Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.