Servings: 12 Prep Time: 10 minutes Bake Time: 50-60 minutes Cool Time: 30 minutes Minimum Start to Finish 1 hour, 30 minutes Times are approximate
Ingredients: 1/ 2 cup unsalted butter, melted 1/3 cup granulated sugar 1/2 cup brown sugar 2 large eggs, at room temp. 1 teaspoon pure vanilla extract 2 cups all-purpose flour/ plain flour 1 teaspoon baking soda 1/2 teaspoon salt Chobani Strawberry Greek Yogurt (5.3 oz) 12 oz (3 medium) very ripe bananas (measured without peel) 1 1/2 cups strawberries, quartered 1 tablespoon all-purpose flour
Suggested Items: measuring cups and spoons knife to cup strawberries electric mixer or mixing spoon medium bowl small bowl large bowl 9X5 loaf pan whisk toothpick wire rack
Directions Preheat oven to 350°F and grease a 9X5 loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a small bowl, mix the chopped strawberries with 1 tablespoon of flour.
In a large bowl, mix together the butter and sugars. Then, add eggs and vanilla extract. Add in the full container of Chobani Strawberry Greek Yogurt, mixing until fully combined. Add the bananas. Gently fold in the flour mixture. When 60-70% combined, add in the strawberries.
Pour into prepared pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Let cool at least 30 minutes before removing from pan. Let cool on a wire rack. Store at room temperature unless you live in a warm climate, then store in the fridge.