Ingredients:

  • 3 large overripe bananas, mashed (approx. 350g)
  • 0.5 cup plain Greek yogurt (115g)
  • 0.33 cup unsalted butter, melted and cooled (75g)
  • 0.5 cup coconut sugar (100g)
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 tsp ground cinnamon
  • 1.5 cups fresh strawberries, hulled and diced (225g)
  • 1 tbsp all-purpose flour for coating strawberries

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  2. In a small bowl, toss the diced strawberries with 1 tablespoon of flour until they are lightly coated to prevent them from sinking.
  3. In a large mixing bowl, mash the bananas until mostly smooth. Whisk in the melted butter, Greek yogurt, egg, coconut sugar, and vanilla extract for 30 seconds until emulsified.
  4. Fold in the remaining 1.5 cups of flour, baking soda, sea salt, and cinnamon using a spatula until just combined. Do not overmix.
  5. Gently fold the floured strawberries into the batter.
  6. Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.