I don’t know what it is, but I have been on the biggest banana kick of my life over the past two months! I didn’t even like bananas a few years ago, but now I find myself craving them for a snack, in my oatmeal, on toast with peanut butter, and this bread… oh, this bread! I got this recipe from NoSugarSweetLife.com and have made this bread at least once a week since December. It’s fabulous with my morning coffee and even though it’s not too sweet, it makes a great dessert when I’m in the mood for cake. I’ve made it with different flavor yogurts and different kinds of berries too – just divine. You’ve got to try it!

Image and recipe compliments of NoSugarSweetLife.com

Ingredients:

• 1 1⁄2 cup Whole Wheat Pastry Flour
• 3 tablespoons Whole Wheat Pastry Flour
• 1 1⁄2 teaspoon Baking Powder
• 1⁄2 teaspoon kosher salt (optional)
• 1⁄2 cup Brown Sugar (or 1/4 cup agave nectar)
• 3 Large ripe bananas
• 2 Eggs
• 6 ounces Chobani Strawberry Banana Greek Yogurt
• 1 cup Diced Strawberries

Instructions:

• Preheat oven to 375 degrees. Start by combining flour, baking powder, and salt in a large mixing bowl.
• In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
• Add eggs and sugar… mix thoroughly.
• Add greek yogurt
• Whisk until everything is well combined and there are no lumps.
• Pour the wet ingredients into the dry ingredients, and mix until just combined. At this point, fold in the fresh strawberries!
• Pour batter into a greased loaf pan and distribute evenly.
• Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.
• Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.

Yields 12 Slices