Generally speaking, when I know something in the kitchen is past its prime, I DO NOT hesitate to toss it immediately. My husband can attest to the fact that I have snatched a piece (or two) of bread out of his hand thinking it’s expired. But there is something about tossing bananas out that just bugs me.
When I saw some over ripe bananas on the counter, I knew it was time to try a new banana bread recipe! To add a little interest, I added strawberries and chia seeds. My sister-in-law turned me on to chia seeds a year ago, and I love her even more for it! High in Omega 3 fatty acids, protein, fiber, and antioxidants, chia seeds can help improve your metabolic health. And the best part is you can add them to nearly anything and notice little to no difference in the taste.
Now, let’s get to the recipe…
Here’s what you’ll need:
1 3/4 cup all-purpose flour
3/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/3 cup packed brown sugar
3 ripe bananas
2 tsp vanilla extract
1 tbsp vegetable oil (if you want to add a flavored oil here, go for it!)
2 tbsp milk (any variety – almond, skim, coconut, rice, etc.)
1/4 cup plain greek yogurt
1 cup chopped strawberries + some sliced to top
2 tbsp chia seeds
Here’s what you’ll do:
1. Preheat the oven to 350 degrees F + grease a 9 in. loaf pan with cooking spray. (TIP FROM MOMMA: My mom always taught me to grease a pan over the sink so that you don’t grease your countertop at the same time. So next time you go to spray Pam over the stove top, high tail it over to the sink for easy clean up!)
2. Whisk together the dry ingredients – flour, baking soda, baking powder, and salt.
3. In the bowl of a mixer fitted with the paddle attachment, beat together bananas, brown sugar, egg, vegetable oil, vanilla, greek yogurt, and milk. Turn the mixer to low and gradually add the dry mixture to the wet ingredients until just mixed. Don’t overmix or your bread could turn out tough.
4. Fold in the chia seeds and chopped strawberries.
5. Spread the batter in the greased loaf pan. Placed sliced strawberries on top.
6. Bake anywhere from 40-50 minutes or until an inserted toothpick comes out clean. (Mine was just right at 40 minutes, but all ovens vary so keep an eye on it.)
7. Place on a wire rack to cool once the pan is cool enough to touch.
In our household, we don’t love almond butter, but I think it would be phenomenal atop a slice of this bread in the morning! Or warm a piece up in the microwave real quick + add some margarine. Or leave it naked! You can’t go wrong – it’s moist, fruity, and beautiful!
Cheers + Sunshine,