Valentines Recipes | Part 3
For day 3 of this series, we’re making Strawberry Banana Bread 🍓
ripe bananas? don’t you dare throw them out. instead, make this gorgeous, moist berry banana bread for your Valentine 💝
simple ingredients, made in one bowl. I use PBfit to lower fat content, but feel free to sub with nut butter.
macros: 156 cals • 4g F, 23g C, 8g P
1/4 c greek yogurt
2 tbsp PBfit
1 tbsp peanut butter
2 eggs / flax eggs
2 1/2 bananas (mashed)
1 tsp vanilla extract
2 tbsp sf maple syrup
1 tsp baking powder + baking soda
1 c oat flour
1 scoop cinni buns protein
pinch salt
1 c chopped strawberries
mix wet ingredients in a large bowl, slowly add dry ingredients. fold in chopped strawberries last. pour into a lined loaf pan. let rest in the fridge 20 min. bake @ 350F, 50-55 minutes. top with raspberry whipped coconut yogurt and freeze dried strawberries. store leftover slices in the fridge. mine came out to 7 thick slices.
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Using ripe bananas in baking is a fantastic way to reduce food waste and add natural sweetness to your recipes, especially in breads like this strawberry banana loaf. The combination of bananas and strawberries not only adds flavor but also boosts the nutritional profile with extra fiber, vitamins, and antioxidants. I appreciate how the recipe incorporates PBfit to cut down fat while still delivering a rich peanut butter taste—this is something I often do to make treats healthier without sacrificing flavor. One tip from my own experience: letting the batter rest in the fridge before baking helps the oats and flour absorb moisture, leading to a denser and more tender crumb. This technique really improves the texture of quick breads when added to the routine. Also, topping the bread with raspberry whipped coconut yogurt and freeze-dried strawberries adds a delightful creamy tang and crunch that complements the loaf’s sweetness perfectly. For those interested in nutrition, the macros shown—156 calories, 4g fat, 23g carbs, and 8g protein per slice—make this a guilt-free indulgence, especially suitable for a post-workout snack or a Valentine’s breakfast in bed. You can substitute flax eggs for regular eggs to keep it vegan and even play around with the protein scoop flavor to tailor it to your taste. Storing leftover slices in the fridge keeps them fresh for several days, but I’ve also found freezing slices works great if you want to prep in advance. Just thaw at room temperature or toast lightly to revive the texture. This recipe balances health, taste, and festive charm, making it a wonderful addition to any Valentine’s recipe collection.