Banana and strawberry bread with yogurt
Prep time
Cook time
Total time
A make it any time, eat it anytime you wish kind of dessert, this gorgeous bread is baked with no butter, using just yogurt! As a special bonus I swirl some Nutella in the bread and layer with fresh strawberries to make things much better!
Recipe type: Dessert
Cuisine: American
Serves: one loaf
  • 1¼ cups all-purpose flour
  • ¼ cup yogurt ( make sure you drain all liquid)
  • 3 bananas mashed well
  • 12-15 fresh strawberries, quartered.
  • Nutella 4 tbsp
  • 1 large egg
  • ½ cup light brown sugar
  • ⅓ cup canola or vegetable oil
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  1. Start by keeping everything measured and ready before you get started.
  2. In a large mixing bowl, add the egg, yogurt, oil, vanilla, both the sugar and mix well tu=ill thoroughly combined.
  3. In another bowl, sieve the flour, add the baking powder and salt and mix.
  4. Start adding the dry mix into the wet mix(egg yogurt mix) little by little till combined. Don't overmix. Add the bananas and strawberries and fold gently to combine.
  5. Fold gently to combine.
  6. Spray a baking pan (9 *5 inch loaf) with oil and dust with flour. I use a baking paper too.
  7. Next, pour half the batter into the pan. Add 2 tbsp of Nutella.
  8. Now take a skewer and swirl the nutella around the dough. Now add the remaining batter , and heap the remaining 2 tbsp of nutella. Swirl it again so that it covers the whole pan. Top with a few quartered strawberries on top of the batter.
  9. Put the pan into a pre heated oven. Bake at 180 C for 55-60 mins till a skewer inserted in the centre comes out clean.
  10. Take it out when done, and let it cool in the pan for 15 mins. Remove to a wire rack and let cool completely before serving.
  11. Dust with icing sugar (optional) and serve with your morning cuppa!
  12. Bon appetit.
Batter should be on the thicker side. If it's not, you may wish to add up to ¼ cup additional flour. All bananas and strawberries vary in their moisture content and the consistency of batters will vary. The berries will release water into batter during baking and it's better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.

Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.

Watch your bread in the last 10 mins and tent it with foil.
Recipe by La Petit Chef at