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Strawberry Banana Bread Recipe

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4.1 from 13 reviews

A moist and flavorful strawberry banana bread combining ripe bananas and fresh strawberries, perfect for breakfast or a snack.

Ingredients

Fruits

  • 3 ripe bananas (mashed)
  • 1 cup fresh strawberries (hulled and chopped)

Wet Ingredients

  • 1/3 cup unsalted butter (melted)
  • 1 large egg (beaten)
  • 1 teaspoon vanilla extract

Sugars

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)

Dry Ingredients

  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Optional

  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray to prevent sticking.
  2. Mix Bananas and Butter: In a large mixing bowl, combine the mashed bananas and melted butter. Stir until well mixed and smooth.
  3. Add Sugars and Egg: Add the granulated sugar, brown sugar, and beaten egg to the banana mixture. Mix thoroughly until all ingredients are fully combined.
  4. Incorporate Flavorings and Leavening: Stir in the vanilla extract, baking soda, and salt until the batter is smooth and evenly mixed.
  5. Add Flour: Gradually add the all-purpose flour, mixing just until incorporated. Avoid overmixing to keep the bread tender; a few lumps are okay.
  6. Fold in Strawberries and Nuts: Gently fold the chopped strawberries and optional nuts into the batter using a spatula, ensuring even distribution without breaking the fruit.
  7. Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
  8. Bake: Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
  9. Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Do not overmix the batter to keep the bread light and tender.
  • Fresh strawberries add freshness, but frozen can be used if thoroughly thawed and drained.
  • Optional nuts add crunch and texture; feel free to omit for a nut-free version.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 2 months.

Find it online: https://recipesbyliza.com/strawberry-banana-bread-recipe/