Making Chocolate Strawberry Banana Bread!

Ingredients

• 3 Ripe Bananas (peeled and mashed)
• 1 cup Greek Yogurt (plain, full‑fat)
• 4 tablespoons Unsalted Butter (melted)
• 0.5 cup Brown Sugar (packed)
• 0.25 cup Granulated White Sugar
• 1 Large Egg (room temperature)
• 1 teaspoon Vanilla Extract (pure)
• 1.25 cup All-Purpose Flour (sifted)
• 0.5 cup Cocoa Powder (unsweetened)
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 0.25 teaspoon Salt (a dash)
• 0.5 cup Chocolate Chips (Ghirardelli semi‑sweet)
• 0.33 cup Fresh Strawberries (chopped; reserve extra for topping)

Instructions

1. Preheat Oven

   Set the oven to 375°F and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 375°F

2. Mash Bananas

   Peel the three ripe bananas and mash them in a large mixing bowl until mostly smooth with a few small lumps.

   Time: PT3M

3. Combine Wet Ingredients

   Add the Greek yogurt, melted butter, packed brown sugar, white sugar, egg, and vanilla extract to the mashed bananas. Stir until just combined.

   Time: PT5M

4. Mix Dry Ingredients

   In a separate bowl whisk together the sifted flour, cocoa powder, baking soda, cinnamon, and a pinch of salt.

   Time: PT4M

5. Fold Wet and Dry Mixtures

   Gently fold the dry ingredient mixture into the wet mixture using a spatula. Stop mixing as soon as no streaks of flour remain.

   Time: PT3M

6. Add Chocolate Chips and Strawberries

   Fold in the chocolate chips and chopped strawberries, reserving a small handful of each for topping.

   Time: PT2M

7. Prepare Loaf Pan

   Line the 9x5‑inch loaf pan with parchment paper, crumpling the paper slightly so it fits the corners. Pour the batter into the pan, smooth the top, and sprinkle the reserved chocolate chips and strawberries on the surface.

   Time: PT5M

8. Bake

   Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean (a few melted chips are okay).

   Time: PT38M

   Temperature: 375°F

9. Cool

   Remove the loaf from the oven and let it cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

   Time: PT12M

10. Serve

    Slice the loaf into 1‑inch pieces and serve as a snack, breakfast, or dessert.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

38 g

Fat

10 g

Fiber

2 g