Combine strawberries and banana bread into desserts to provide an closing breakfast and dessert recipe that is straightforward to make, easy to shop, and all and sundry loves this! those strawberry cakes are made with very ripe mashed bananas and Greek yogurt to create the most fluffy and mild texture. 15 mins to make the muffin batter, and 20 mins to bake. easy, quick, scrumptious!
I made these strawberry truffles lately due to the fact I had too many strawberries and wished a scrumptious and smooth recipe to use them up. I reincarnated my favored, time-examined banana bread recipe to make it into strawberry banana truffles, and it labored flawlessly!
INGREDIENTS
- 2 bananas , ripe, smashed
- 1/3 cup Greek yogurt
- 1/3 cup butter melted
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- pinch of salt
- 1 1/2 cups all-purpose flour
- 1 cup strawberries , sliced
INSTRUCTIONS
- Preheat the oven to 350 F.
- In a large bowl, mix mashed bananas, Greek yogurt and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.
- Add sliced strawberries to the batter and mix them in to distribute evenly through the batter.
- Grease a regular size 12-cup muffin pan with a non-stick spray. Pour the batter evenly into each cup, about 3/4 full. Bake for about 20 minutes, until a tester inserted in a muffin comes out clean. Cool on rack. Remove muffins from pan and slice to serve.
- Storage tip: These are best stored refrigerated.
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