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Freshly baked strawberry banana bread served on a wooden board.

Strawberry Banana Bread

A delightful blend of ripe bananas and fresh strawberries for a moist and flavorful quick bread.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ½ cup softened unsalted butter Adds richness; using coconut oil offers a dairy-free option.
  • 1 cup granulated sugar Sweetens the loaf; brown sugar gives a deeper flavor.
  • 2 large eggs Binds the ingredients; flaxseed meal mixed with water works for a vegan alternative.
  • 3 ripe mashed bananas The stars of the loaf; overripe is best for maximum sweetness.
Dry Ingredients
  • 2 cups all-purpose flour Forms the base of the loaf; whole wheat flour adds fiber and a nutty flavor.
  • 1 teaspoon baking soda Leavening agent; ensure it’s fresh for optimum rise.
  • ½ teaspoon salt Balances sweetness; don’t skip it!
  • 1 tablespoon all-purpose flour (for strawberries) Coats the strawberries to prevent sinking in the batter.
Fruits
  • 1 ½ cups chopped strawberries Bring zing and moisture; frozen strawberries can be used but reduce baking time.

Method
 

Preparation
  1. Preheat your oven to 375 degrees Fahrenheit. Spray two 9 x 5 loaf pans with non-stick cooking spray and set aside.
  2. In a large mixing bowl, beat together ½ cup softened unsalted butter and 1 cup granulated sugar using an electric mixer until the mixture is light and fluffy—about 3 minutes.
  3. In a separate bowl, lightly beat the 2 large eggs and mix into the sugar-butter mixture until well-combined.
  4. Stir in 3 ripe mashed bananas, making sure to combine thoroughly to create a sweet, smooth base.
  5. In another bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just incorporated.
  6. Toss 1 ½ cups chopped strawberries in 1 tablespoon all-purpose flour to coat them lightly. Fold in the strawberries gently into the batter.
Baking
  1. Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 15 minutes.
  2. After 15 minutes, reduce the heat to 350 degrees Fahrenheit and bake for another 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  3. Let your Strawberry Banana Bread cool completely before attempting to remove it from the loaf pans.

Notes

To maintain freshness, wrap the cooled bread tightly in plastic wrap or aluminum foil, storing it at room temperature for up to three days. For longer storage, refrigerate it to keep its moisture.