I’ve been walking past three bananas in my kitchen for about a week now. I’ve watched them slowly turn from something I might eat to something that, for no realistic reason, weirds me out. Brown bananas are disconcerting. I was bothered to the point that I actually stopped at 7-11 on the way home, crouched by one of its glass fridge doors, and searched like the milk maids in Clerks for a carton of eggs that hadn’t been completely desolated in transit, just so I could do something about it.
Thank the world for banana bread!
There was only one problem (there were two, but I bought eggs so were good) , regular banana bread is stuffed full of sugar and butter and all those things that we are blaming for the 10+ pounds Americans have on the rest of the world. I didn’t want to roll Violet Style down that path, so I started searching.
Pinterest is a font, A FONT I SAY, of information for when you need an new recipe or just want to learn how to build your own bathtub out of four galvanized flower pots and a hand-full of toothpicks. I followed a link to the Domestic Superhero blog, and here is what I found.
Greek Yogurt Strawberry Banana Bread….Healthy and Delicious!
1.5 tsp baking powder
1/2 tsp kosher salt
1/2 cup brown sugar (or 1/4 cup agave)
3 large ripe bananas
6 oz. Chobani Strawberry Banana Greek yogurt (I only had vanilla, but it worked)
1 cup diced fresh strawberries (mine were frozen and thawed, don’t judge)
Preheat oven to 375 degrees. Start by combining flour, baking powder, and salt in a large mixing bowl.
In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
Add eggs and sugar and mix thoroughly.
Add greek yogurt
Whisk until everything is well combined and there are no lumps.
Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the fresh strawberries!
Pour batter into a greased loaf pan and distribute evenly.
Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean (55 minutes for me).
Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.
And TADA! I now have lovely squares (loaf pan has a hole in it) of strawberry embedded banana goodness at half the stress and guilt. See!
Next time I neglect my yellow fruits, cruely leaving them in their vintage orange bowl for days on end, this recipe will spring to mind. Let me know what you think if you try it.