Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat
Recipe type: Breakfast, Brunch
Makes: 8 servings
Healthy banana bread full of delicious vanilla roasted strawberries. Source: Skinny Taste Makes 8 nice-sized slices
  • 7 ounces (~1⅓ cup) sliced strawberries plus 1 teaspoon vanilla extract for roasting
  • 6⅞ ounces (1¼ cups) white whole wheat flour
  • ¾ teaspoon baking soda baking soda
  • ¼ teaspoon salt
  • 2½ ounces (~1/2 cup lightly packed) brown sugar
  • 1 ounces (2 tablespoons) unsalted butter, softened at room temperature
  • 2 x-large egg whites at room temperature
  • 10½ ounces (~1 cup) mashed brown banana (~3 medium)
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  1. Roast strawberries; pre-heat oven to 350 degrees and line a baking sheet with parchment paper; set aside
  2. Toss sliced strawberries with vanilla and spread out on prepared baking sheet
  3. Roast in oven for 20 minutes
  4. While strawberries are roasting, prepare rest of banana bread
  5. Spray a loaf pan with non-stick cooking spray and set aside
  6. In a medium bowl, whisk together dry ingredients (flour, baking soda and salt); set aside
  7. In the large bowl of an electric mixer, beat butter and brown sugar until light creamy; add egg whites and mix on medium speed for a minute
  8. Scrape sides of bowl; add banana, applesauce and vanilla; mix on medium speed until combined
  9. Reduce speed to low and slowly add dry ingredients just until combined, do not overmix batter
  10. Once strawberries are done cooking, gently fold them into batter; bake for 35-40 minutes or until a knife comes out clean from center of loaf
  11. Allow to cool before removing loaf from pan
  12. Best served immediately; store tightly wrapped in seran wrap up to 3 days at room temperature or freeze up to one month
Source: Skinny Taste
Recipe by Keep It Sweet Desserts at