3 large ripe bananas (about 1 cup mashed)

¼ cup unsalted butter, melted, or coconut oil

1 large egg, room temperature

¼ cup Greek yogurt (plain or vanilla; plant-based works)

⅓ cup brown sugar or cane sugar (use ½ cup for a sweeter bread)

2 teaspoons vanilla extract

1 ½ cups all-purpose flour (or whole wheat / gluten-free flour)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup fresh chopped strawberries, plus 2–3 strawberries for topping

Optional: ⅓ cup dark chocolate chips, plus extra for topping

Cook Mode Prevent your screen from going dark

Preheat Oven: Preheat to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease.
Mix Wet Ingredients: In a large bowl, mash bananas and whisk together with melted butter or coconut oil, egg, Greek yogurt, sugar, and vanilla extract until smooth.
Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, baking soda, and salt.
Combine Wet and Dry: Fold dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing.
Add Strawberries & Chocolate Chips: Gently fold in diced strawberries and chocolate chips, ensuring even distribution.
Transfer & Bake: Pour batter into prepared loaf pan. Top with extra sliced strawberries and chocolate chips if desired. Bake 50–55 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool & Serve: Let the bread cool completely on a wire rack before slicing. Serve and enjoy!

Use very ripe bananas for the best sweetness and flavor.
Fresh strawberries work best; frozen may make the bread too moist.
Toss strawberries in a little flour before folding to prevent sinking.
Do not overmix the batter to keep the bread soft and tender.
Store in an airtight container at room temperature for up to 3 days, or freeze slices individually for up to 3 months.
Optional add-ins: nuts (walnuts, pecans), other berries, or chocolate chunks.