Whole Wheat Triple Berry Banana Bread

• Vegetarian
• Gluten free

• Produce

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

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 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 flour or gluten-free* flour

• Dairy

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

Found on amyshealthybaking.com

Description

Ingredients

• 2 cups (240g) whole wheat flour or gluten-free* flour (measured like this)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs, room temperature
• 1 ½ tsp vanilla extract
• ¼ cup (60g) plain nonfat Greek yogurt
• ¾ cup (200g) mashed banana (about 2 medium)
• 2 tbsp (30mL) honey
• ¼ cup (60mL) nonfat milk
• ⅓ cup (47g) fresh strawberries, finely diced
• ⅓ cup (47g) fresh raspberries, finely diced
• ⅓ cup (47g) fresh blueberries

Directions

• Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and honey. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the strawberries, raspberries, and blueberries.
• Spread the batter into the prepared pan. Bake at 350°F for 43-48 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.