Whole Wheat Strawberry Blueberry Banana Bread

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Banana
  • 1/2 cup Blueberries, fresh
  • 1/2 cup Strawberries, fresh

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 2 cups Whole wheat or gluten-free* flour

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil, unsalted

• Dairy

  • 1/4 cup Greek yogurt, plain nonfat
  • 1/4 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 2 cups (240g) whole wheat or gluten-free* flour (measured correctly)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 ½ tsp vanilla extract
• ¾ cup (200g) mashed banana (about 2 medium)
• ¼ cup (60g) plain nonfat Greek yogurt
• 3 tbsp (45mL) honey
• ¼ cup (60mL) nonfat milk
• ½ cup (80g) diced fresh strawberries (about 4 medium-large)
• ½ cup (70g) fresh blueberries

Directions

• Preheat the oven to 350°F, and lightly coat a 9”x5” loaf pan with nonstick cooking spray.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter or coconut oil, egg whites, and vanilla. Stir in the mashed banana, Greek yogurt, and honey, mixing until no large lumps of yogurt remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour mixture. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the strawberries and blueberries.
• Spread the batter into the prepared pan. Bake at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.