This banana bread is moist and delicious, made with white whole wheat flour, sweet roasted strawberries and ripe bananas, with just a smidgen of butter, so you can enjoy a slice without the guilt!
I had some bananas that were getting brown and I was really in the mood for banana bread, so I combined the two for a delicious quick bread. You can turn these into muffins if you prefer. In the past I attempted this recipe, but the strawberries released too much liquid which made the bread a little too moist. Roasting the strawberries is the perfect solution, most of the liquid dries out from roasting so you get the flavor of the strawberries in every bite.
Roasted Strawberry Banana Bread
Servings: 16 • Size: 1 slice • Old Points: 2 pts • Weight Watcher Points+: 2 pt
Calories: 88 • Fat: 2 g • Carb: 19 g • Fiber: 2 g • Protein: 2 g • Sugar: 10 g
Sodium: 111 mg • Cholest: 4 mg
- 1-1/4 cups strawberries, diced
- 3 ripe medium bananas, mashed
- 2 tbsp unsweetened apple sauce
- 1 1/4 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, softened
- 1/2 cup light brown sugar (not packed)
- 2 large egg whites
- 1 tsp vanilla extract
- baking spray
Preheat oven to 350°F. Lightly spray a loaf pan with baking spray. Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and blend at low speed until combined, do not over mix. Fold in strawberries and pour batter into the prepared loaf pans; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
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