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Es’s Moist Strawberry Greek Yogurt Banana Bread with nuts

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1 cup self raising flour
3/4 cup wholewheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar in the raw
4 large over-ripe bananas (mashed, but keep some pieces in it. I prefer it not overly smooth). ****
2 eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt (I only had 0%, but you can use any % yogurt you have)
1 cup strawberries, halved
1/4 cup chopped pecan nuts
1/2 cup blueberries, black berries and raspberries (combined)
1/4 cup chopped pecan nuts
Mix the flour, baking powder, baking soda and salt in a large bowl.
Add the strawberries, and just cover it with flour. DO NOT overmix.
Blend/mix brown sugar, bananas, eggs, vanilla extract and yogurt in another bowl.
Mix the dry ingredients into the wet ingredients and add the nuts.
Pour the mixture into a greased 9×5 inch loaf pan.
Add topping – decorate as you wish.
Bake in a preheated 350F/180C oven until golden brown
When a toothpick inserted into the center comes out clean, after ± 60 minutes, you will have the best ‘banana’ loaf ever.
****Tip: If you do not have over-ripe bananas, peel and nuke them for 30 seconds in the microwave, and they will be nice and soft to use.
Original recipe courtesy of: Closet Cooking
Modified, tried and tested by: Es Slabs
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