Healthy Strawberry Mango Banana Bread

A delicious fruit infused banana bread. Delicious, moist and sweetened only with the fruit. Perfect for babies, toddlers and big kids. Great for adding to lunch boxes.

Course Snack

Cuisine Western

Keyword Strawberry and Mango Banana Bread

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Servings slices

Calories 217kcal

Author Amy Whiteford

Ingredients

200g strawberries, topped and quartered (larger strawberries cut into eighths) (see picture)
1 mango, cut into small chunks (see picture)
60g (1/3 cup) Butter, melted and cooled slightly
2 eggs
2 medium (around 250g) Bananas, mashed
60g (1/4 cup) greek yoghurt
60ml (1/4 cup) milk
240g (2 cups) wholemeal flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Instructions

Preheat oven to 175C / 350F. Line a baking tray with baking paper / silicon baking mat and grease a 9 x 5 loaf tin with butter.
Evenly spread the strawberries and mangoes onto the prepared baking tray. Bake in the oven for 15 mins, or until juicy and soft. Remove from the oven and allow to cool.
In a mixing bowl add the butter, eggs, banana yogurt and milk. Mix until combined and no lumps of yoghurt remain.
In a separate mixing bowl add the flour, baking powder, baking soda and salt and stir until combined.
Add the strawberries and mango to a bowl and use approx 1 -2 tbsp of the dry mixture to coat the fruit.
Mix the wet with the dry until combined and then gently fold in the strawberries and mango.
Pour the batter into the prepared loaf tin. Bake for approx 50 mins (until a toothpick inserted into the centre comes out clean.)
Cool in the tin for 10 mins before transferring to a wire rack.

Notes

Nutritional facts are an ESTIMATE only based on using an online nutrition calculator.

Nutritional info is based on 1 slice of 9. I usually serve 1/4 or 1/2 a slice to my kids at a time.

Nutrition