Description
This loaf is tender, fruity, and just the right amount of sweet. It’s perfect for breakfast, snacks, or even a cheeky dessert.
Ingredients
Units
Scale
Bread
- 1 cup self-raising flour
- 3/4 cup wholewheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar in the raw
- 4 large over-ripe bananas, mashed, but keep some chunks
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup Greek yogurt (0% or any % you have)
- 1 cup strawberries, halved
- 1/4 cup chopped pecan nuts
Topping:
- 1/2 cup mixed blueberries, blackberries, raspberries
- 1/4 cup chopped pecan nuts
Instructions
- Preheat your oven to 350⁰F (180⁰C) and grease a 9×5-inch loaf pan.
- In a large bowl, mix 1 cup self-raising flour, 3/4 cup wholewheat flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Toss 1 cup halved strawberries in the flour mixture, so they’re just coated. Don’t overmix or the berries will bleed too much.
- In another bowl, mash 4 large over-ripe bananas, but leave some small chunks.
- Add 1/2 cup brown sugar in the raw, 2 eggs, 1 tsp vanilla extract, and 1/2 cup Greek yogurt. Mix until combined.
- Gently fold the dry flour mix into the wet banana mixture.
- Add 1/4 cup chopped pecan nuts and fold lightly. It’s okay if it looks a little lumpy.
- Pour the batter into the greased loaf pan.
- Decorate the top with 1/2 cup mixed berries and 1/4 cup chopped pecans.
- Bake for about 60 min at 350⁰F (180⁰C) or until a toothpick inserted into the center comes out clean. Don’t overbake, or it’ll dry out.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy.
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
