Sugar-reduced Strawberry Banana Bread

1¼ cups + 3 tablespoons, divided all-purpose unbleached flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup light brown sugar, packed

1/3 cup melted organic coconut oil

8 packets organic stevia (or other non-artificial sugar substitute equal to ¼ cup sugar)

¼ cup plain Greek yogurt

2 teaspoons vanilla extract

1 cup mashed ripe bananas (about 2 large)

2 cups fresh organic strawberries, washed, cored, quartered and tossed in 3 tablespoons all-purpose flour

Place oven rack in middle position and begin heating to 350 degrees.

Lightly coat the interior bottom and sides of a 9-by-5-inch loaf pan with coconut oil. Dust the interior with flour; knocking-out excess. Set aside.

Add flour, baking powder, baking soda and salt to medium mixing bowl and, using a wire whisk, stir together until combined, about 30 seconds. Set aside.

To a large mixing bowl add the egg, brown sugar, coconut oil, stevia, yogurt and vanilla and whisk together until well combined, about 30 seconds. Add the flour mixture and, using a rubber spatula, stir and fold together until combined (the batter will be thick).

Add mashed bananas and strawberries to the bowl and stir and fold together until combined. Transfer batter to the prepared pan, smooth out the top of the batter and bake for 60 minutes or until a toothpick inserted in the center comes out clean. Place pan on a cooling rack and cool for 15 minutes before turning out onto the rack. Cool completely. Serves 10.

Nutrition values per serving: 212 calories (35 percent from fat), 8.3 g fat (6.7 g saturated fat), 31.8 g carbohydrates, 14.8 g sugars, 1.5 g fiber, 3.3 g protein, 21 mg cholesterol, 211 mg sodium.

Adapted from Averie.com