During the summer I tend to make a lot of quick breads and that is because there are so many fruits and vegetables that are available that make really good quick breads. One of my favourite summer quick breads has to be the strawberry sour cream bread which I tend to make pretty much every year! This year I was thinking that I might try lightening the recipe up a bit and the first step was to use some Greek yogurt, which is now everywhere in the grocery stores, instead of the sour cream. Next up was to try to reduce or eliminate the butter or oil and that was done by adding three over ripe bananas in addition to the yogurt to keep things nice and moist. Another great way to make quick breads a bit healthier is to use some whole wheat flour in place of regular flour and I normally replace about half of the flour with the whole wheat flour. In the end this Greek yogurt strawberry bread turned out just as good as the original sour cream version and even with the changes it was nice and moist and stayed that way for a few days before it was all gone. What a great way to enjoy a few summer breakfasts!
It goes great with melted butter for breakfast!
Strawberry Greek Yogurt Banana Bread
A moist, light and fluffy strawberry banana bread with Greek yogurt.
ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 3 large over-ripe bananas (mashed)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 cup strawberries, sliced
directions
- Mix the flour, baking powder, baking soda and salt in a large bowl.
- Mix brown sugar, bananas, eggs, vanilla extract, yogurt and strawberries in another large bowl.
- Mix the dry ingredients into the wet ingredients.
- Pour the mixture into a greased 9×5 inch loaf pan.
- Bake in a preheated 350F/180C oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
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Anonymous says
July 21, 2012 at 9:53 pmThis sounds great! I love using yogurt in my baking. I've tried a beet cake with Greek yogurt before and it was moist but not too decadent. Perfect.
Maureen @ Orgasmic Chef says
July 21, 2012 at 11:52 pmLove cooking with yoghurt and I love strawberries so this bread would be perfect for me! It looks delicious.
Fleur says
July 22, 2012 at 12:48 amJust took this out of the oven and it's amazing. Cut it up hot, put some butter on it… perfect for a rainy Winter morning!
Mimi G says
July 22, 2012 at 12:57 amThis looks great!!! One question…how much butter or oil would be needed to replace the bananas? My husband doesn't like bananas, and some of the family have an allergy. I really appreciate any help you can give. Thank you.
Anonymous says
July 22, 2012 at 1:25 amCan't wait to try it! xxoo's for making it light!
leoness says
July 22, 2012 at 2:23 amYummy! Love Banana breads and have been baking with Greek or Balkan yoghurt too. I would love to try this recipe minus the butter as suggested.
Anonymous says
July 22, 2012 at 3:03 amSuch an awesome idea! It's been too hot in Chicago to even think about baking, but hopefully soon I can make this! Thanks!
manu says
July 22, 2012 at 5:10 amThis looks delicious! I love yogurt bread
Siri says
July 22, 2012 at 5:31 amI absolutely love cakes with are butter-free or oil-free. bookmarked this recipe. looks yum!
Siri
Joanne says
July 22, 2012 at 11:31 amI don't think I"ve made ANY quickbreads this summer because I've been gobbling up all my fruit before I can do anything with it. This sounds delicious though and I love how you healthified it!
Claire Toplis says
July 22, 2012 at 12:41 pmThis is yummy I must try this. x
Amy in Austin says
July 22, 2012 at 2:10 pmJust made this cake for breakfast this morning and it was delicious!! Very easy to put together, not too sweet, and the combo of fruit and Greek yogurt made for a very moist cake.
Amy in Austin says
July 22, 2012 at 2:13 pmMade this cake for breakfast this morning and it was delicious!! It was quick to put together, not too sweet, and the combo of fruit and Greek yogurt made for a really moist cake.
DJ of One Heart says
July 22, 2012 at 3:02 pmOh my! You've made my day! Thanks for making it healthy. I'll leave off the butter though 🙂
Gloria says
July 22, 2012 at 7:32 pmnice and lovely banana and strawberry bread Kevin!
Anonymous says
July 22, 2012 at 10:29 pmLooks beautiful, and tasty!
The Pantry Drawer says
July 23, 2012 at 5:32 amas if it needed the butter, but omgoodness I'm not complaining. That looks delicious!
plasterers bristol says
July 23, 2012 at 11:57 amWow! this does sound delightful, some great recipes on this blog love it.
Deborah Flanagan says
July 23, 2012 at 12:07 pmHI Kevin, your original sour cream version is one of my all-time favorites. Hubby loves it for breakfast. I'm looking forward to trying your new, lighter version.
Debra says
July 23, 2012 at 5:38 pmDid you use full fat yogurt or a reduced fat kind? I made this yesterday with full fat yogurt and it was great, but the reduced fat seems to be easier to find and is about $1 cheaper (not a big deal, but every little bit helps).
Shut Up & Cook says
July 23, 2012 at 8:04 pmI have got loads of Greek yogurt in my fridge right now, so this would be perfect to incorporate into my weekend baking…thanks!
Andrea Zenner says
July 24, 2012 at 1:53 amI made this today. Delicious! I didn't have Greek yogurt so I strained regular yogurt and used that. Worked great!
Andrea Zenner says
July 24, 2012 at 1:54 amI made this today. Delicious! I didn't have Greek yogurt in tha house so I strained regular yogurt. Worked just fine!
Rachael xx says
July 24, 2012 at 4:06 pmThis looks so yummy and kind of healthy too, I might try this, it would make a change from all the chocolate and butter :)!
Anonymous says
July 25, 2012 at 5:03 pmI bet people would go crazy for your recipes on tiptap.com, shoot me a message to get a private invite!
— jrosen@tiptap.com
Kevin says
July 26, 2012 at 8:42 amDebra: I used a reduced fat yogurt but a full fat one would also work.
Kevin says
July 26, 2012 at 8:48 amMimi G: A half a cup will do.
Lorraine Joy Alegria-Vizcarra says
August 4, 2012 at 9:53 pmThe bread looks wonderful
Anonymous says
August 14, 2012 at 3:27 pmIs it better to use a mixer or just mix the ingredients by hand?
Kevin says
August 16, 2012 at 10:23 amAnonymous: In general you do not want to over mix quick breads like this so I always do it by hand.
Anonymous says
August 20, 2012 at 6:29 pmDid not turn out well. 🙁
Tasted good, but way too moist. The first time I followed your instructions exactly. Second time used less bananas. Still the dough did not look like dough, just cooked bananas. Any advice? I really want to get this right. Thanks!
Kevin says
August 24, 2012 at 6:09 pmAnonymous| The baking time for quick breads can vary a bit so the best way to tell when it is ready to come out of the oven is the toothpick test. If the toothpick does not come out clean when pushed into the center, let it bake some more. If the top is looking a little dark, you can cover it with foil.
Anonymous says
February 22, 2013 at 5:42 pmThis was absolutely delicious! Made it this morning and can't stop eating it 🙂
Anonymous says
March 25, 2013 at 10:05 amMine did not work so well… 🙁 was to moist like above – to much banana I think…. is it possible the baking soda/powder are not any good… it did not rise and was heavy and flat… will try again though
Anonymous says
March 26, 2013 at 1:47 pmWhat would you supplement flour with in a gluten-free version?
Pauline says
March 27, 2013 at 6:00 amMmm, looks so creamy, dense, and yummy. Reminds me of Vietnamese banana cake (do you know it? Banh chuoi nuong?) but with strawberries inside! Thanks for the share. I will look into making this, but maybe subbing in regular plain yogurt and sour cream for the greek yogurt. I always use white whole wheat flour nowadays. What I really like to use, if I can get my hand on a sale bag, is whole wheat pastry flour.
Kevin says
March 27, 2013 at 4:01 pmAnonymous: Rice flour should work as a gluten free alternative to the flour in this recipe!
Carretera abierta says
May 3, 2013 at 5:51 amMine did not turned out…I used an electric mixer, used 4 smaller bananas, and sour cream instead, and it was an awful mess, cooked for 1.5 hours and it was totally raw inside, even cut in half from the top and cooked it longer and it was still raw. I have made many banana breads before but this was a total fiasco….still do not know what could have gone so wrong..
Angie T. says
May 10, 2013 at 12:22 amFound this on Pinterest and HAD to make it. I used just 2 large bananas (instead of 3), macerated the strawberries in a bit of sugar overnight and used a KitchenAid stand mixer with the dough hook attachment. Otherwise, I followed the recipe exactly. It turned out perfectly moist and tasty! Thanks for the recipe!
Oh, and don't forget to take it out of the pan to let it cool otherwise the bottom will got soggy.
La Cucina Imperfetta di Giuliana says
May 10, 2013 at 6:04 pmChe meraviglia questo plumcake! Complimenti anche per il blog è davvero molto, molto bello!!!!
Misan Bel says
May 12, 2013 at 11:02 amI Absolutely love your recipes Kevin! I tried my best and though it didn't turn out like yours in the pictures, but it tastes sooooo good!!
Ashton And Southville says
August 13, 2013 at 11:57 amanother recipe for the wife to try out 🙂
You will be keeping her very busy this week 🙂
Thanks though 🙂
Anonymous says
September 17, 2013 at 6:11 amin the recipe it dose say flour which one will i use,plain flour or sef raisng flour
kevin says
September 25, 2013 at 2:18 pmAnonymous: That is all-purpose flour; I have clarified the recipe.
Anonymous says
October 1, 2013 at 2:40 pmHi. Can I sub the plain flour with oat flour?
kevin says
October 2, 2013 at 1:56 pmAnonymous: I have not tried that but the oat flour should work.
Anonymous says
November 5, 2013 at 10:50 pmDo you think nuts would work in this? Pecans? walnuts?
Anonymous says
September 29, 2014 at 11:04 pmMade this but unfortunately turned out way too moist and overcooked on the top. Put back in the oven but still did not turn out bread/ cake like. Next time will use a little less banana.
kevin says
October 4, 2014 at 2:18 pmAnonymous: If the bread looks like it is getting too dark on the top before the centre is done, cover it in foil.
kph says
March 29, 2015 at 1:40 pmKevin,
How long should I cook the bread if I use a smaller pan ( 2 loaves )? Thanks!
kevin says
March 29, 2015 at 2:00 pmkph: I would start testing with the toothpick test when they look nice and golden brown on top, probably around 35-40 minutes.
Sonja Mohr-Denison says
April 16, 2017 at 1:09 pmKevin, made your healthier, modified version with 1/2 white and 1/2 whole wheat flour and it was SO moist and delicious! I was pleasantly surprised! Your recipes are all delicious! Glad I stumbled upon your site! 🙂