The day came when my green bananas turned brown and my daily almond butter breakfast officially discontinued for the week because I can only eat greenish bananas, refrigerated—if you cared. I also had bruised strawberries from my curbside grocery pick-up, so I finally decided to make use of these fruits and found a cool bread recipe! I didn’t have baking powder, so I used yogurt, and I don’t have a loaf pan, so I used a pie dish. This made it made it more fun because it felt and looked like a cake which I totally prefer! I’m learning that you really don’t have to have all the exact ingredients to make something tasty, and it’s fun to play around. I think the original recipe called for too much flour, so I subtracted a bit for my recipe here. This also tastes great with peanut butter on it. Good luck!
2 mashed ripe bananas (or 3!)
1/2 cup melted vegan butter or coconut oil
1/2 cup sugar, honey, or syrup
1/2 cup almond milk
1 3/4 cups flour
1 1/4 tsp baking soda
1 6 ounce greek yogurt (or 1/2 tsp baking powder)
1/2 tsp salt
1 tsp vanilla
1 box cut strawberries
Preheat oven to 350 degrees. Mix everything except the flour and strawberries in a large bowl. Add flour and strawberries. Save some strawberries for topping once you put in a pan to bake. Finally, fold in the strawberries. Bake for 20-30 minutes.