HeLLO and happy (almost) MAY! Wow. We really flew through April, didn’t we? YES. Yes we did. And we are well on our way to the summer months and do you know what that means? ALL OF THE FRESH FRUIT. I’m such a sucker for sweet, juicy fruits that are actually affordable. IN FACT: I bought several packages of strawberries for $0.97. 97 CENTS I TELL YA. So I decided to hit you all with a Strawberry Lemon Quick Bread. Made with Greek yogurt. I love Greek yogurt. You can’t actually taste the yogurt too much – it just adds a rich moisture to the bread that would otherwise be difficult to replicate.
This quick bread is actually a twist on my Greek Yogurt Banana Bread. Some people just don’t like banana bread (I don’t get it either) so this is the perfect bread for all of you haters out there. And lovers. Because you don’t have to be exclusive in your love for bread; I’m not, I love it all.
Let’s get on with it, shall we? Below are pictures + descriptions and even further along is an easy-to-read and print-ready form of the recipe!
First, pre-heat your oven to 350F. By the time your oven is pre-heated, your dough (batter?!) will be ready for baking. While the oven’s heating, we’ll take a mixing bowl and mix together 1 cup non-fat vanilla Greek yogurt (you can use plain, too!), 1/2 cup white sugar, 2 whole eggs, the juice from 1 lemon and some vanilla extract (about 1 tablespoon).
In a separate bowl, mix together 1 1/2 cups all-purpose (or whole wheat) flour, 1 teaspoon of baking soda and 3/4 teaspoon of salt. Once both bowls are mixed, work to incorporate the dry ingredients into the wet ingredients, but only until just combined. No over-mixing.
And now we fold in our strawberries and lemon zest. And add the batter to a loaf pan (be sure to spray with non-stick first!!). Bake for approximately 25 minutes, cover the top with aluminum foil, and then continue baking for another 10-15 minutes, until a wooden toothpick (your fork is fine, too) comes out nearly clean.
There you have it! A quick, easy, delicious, and healthy bread for all of your summer picnics or your Mothers Day brunch! Hint. Hint.
Pre-heat oven to 350F and spray loaf pan(s) or muffin tin with non-stick spray
Mix together wet ingredients: Greek yogurt, vanilla extract, eggs, lemon juice, and white sugar
Mix together dry ingredients: flour, baking soda, salt
Incorporate dry ingredients with the wet until just barely combined
Fold in sliced strawberries and zest of one lemon
Bake for approximately 35-40 minutes, until a wooden toothpick (or fork) comes out nearly clean (for every minute after 25 minutes, cover the top of your loaf pan with aluminum foil)
Let cool for a few minutes and DIG IN
Helloooo and happy December!
Today marks 4 days until I start my first full-time clinical job and I am… a little excited. Being underemployed definitely has its perks: nearly unlimited free time to do whatever I want! So I did a lot of cooking and baking and some running and binge-watching TV shows. But I got really bored really fast so I’m happy to start working!
So on to the food… I LOVE BANANAS. Like, in all forms: straight out of the peel, dipped in peanut butter or chocolate, pancakes, in my smoothies, and BREAD!
Banana tip: save your overripe bananas – don’t throw them away! If you don’t feel like using them right away, peel them, cut them into smaller pieces, and put in a freezer safe bag to use in smoothies or other banana recipes another day.
When I got out of bed the other morning and saw that I had 3 very ripe bananas, I knew I had to use them in some way and since my frozen smoothie fruit comes with bananas already, I decided on baking banana muffins. Why muffins instead of bread? Truth be told, it’s easier to limit consumption of the sweet treat when it’s in muffin form (no generous slices here!) and if there are excess muffins, you can pop them in the freezer for busy mornings.
These muffins are a perfect pre-workout snack as they’re filled with fast-digesting carbohydrates for quick energy. They’re also made with Greek yogurt (no butter!) to save on fat (if that’s what you’re into).
Time for the recipe…
Makes: 18 muffins (8 large muffins)
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
1 ½ cups whole wheat flour
1 tsp baking soda
¾ tsp salt
2-3 overripe bananas
¼ cup honey
1 TBSP vanilla
1 TBSP olive or coconut oil
½ cup nonfat vanilla Greek yogurt (or plain)
1 TBSP unsweetened almond milk
Optional: chocolate chips
Preheat over to 350F and spray your muffin tin with a nonstick cooking spray. In a medium-size bowl, mix together your flour, baking soda, and salt. In another bowl, mash up your bananas reeeeaal nice and mushy (I use a fork!). Add honey, vanilla, oil, egg, almond milk, and yogurt and mix until creamy. Add your wet ingredients to the dry ingredients until just mixed – you don’t want to overdo it. Optional: mix in your chocolate chips. Pour mixture into muffin tin and bake for 20-25 minutes, or until toothpick comes out nearly clean. Cool for a few minutes and eat! Or freeze and pop into the microwave for 15 seconds for grab-and-go breakfasts.