Es's Moist Strawberry Greek Yogurt Banana Bread with nuts • Esme Salon

Ingredients

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

Topping:

1/2 cup blueberries, black berries and raspberries (combined)

1/4 cup chopped pecan nuts

Directions

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