Strawberry Banana Bread is a delightful twist on the classic banana bread, packed with sweet bananas and fresh, juicy strawberries. This moist and flavorful bread is perfect for breakfast, a mid-day snack, or a light dessert. With its vibrant color and fruity aroma, it’s a guaranteed crowd-pleaser for family gatherings or as a thoughtful homemade gift. This easy-to-make recipe combines the comforting flavors of ripe bananas with the refreshing sweetness of strawberries, creating a bread that’s both nostalgic and fresh.
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For the Bread
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed (about 1 cup or 240 g)
- 1/2 cup (120 ml) plain Greek yogurt or sour cream
- 1 cup (150 g) fresh strawberries, diced
Optional Toppings
- 1/4 cup (25 g) chopped walnuts or pecans
- 1/4 cup (25 g) chocolate chips
Directions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 4: Add Wet Ingredients
- Beat in the eggs, one at a time, until fully incorporated. Add the vanilla extract, mashed bananas, and Greek yogurt, mixing until smooth.
Step 5: Combine the Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Gently fold in the diced strawberries and any optional toppings, such as nuts or chocolate chips.
Step 6: Bake the Bread
- Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Strawberries: Use fresh, ripe strawberries for the best flavor. If using frozen strawberries, thaw them first and pat them dry to prevent excess moisture.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap individual slices or the entire loaf tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Conclusion
Strawberry Banana Bread is a deliciously versatile recipe that combines the best of two favorite fruits. Whether you enjoy it plain, toasted with a pat of butter, or drizzled with honey, this bread is sure to brighten your day. Try it today and savor the delightful blend of bananas and strawberries in every bite!
Frequently Asked Questions
Can I make the Strawberry Banana Bread ahead of time, and how should I store it?
Yes, you can absolutely make this bread ahead of time. Once baked and cooled, store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap individual slices or the entire loaf tightly in plastic wrap and then place it in a freezer-safe bag for up to 3 months; thaw at room temperature before serving.
What can I substitute for the Greek yogurt or sour cream in the recipe?
You can substitute the 1/2 cup of Greek yogurt or sour cream with an equal amount (120 ml) of buttermilk, or full-fat plain yogurt. These alternatives will provide similar moisture and tanginess to the bread. If you’re looking for a dairy-free option, you can use 1/2 cup (120 ml) of unsweetened applesauce.
How do I know when the Strawberry Banana Bread is perfectly baked?
The bread is perfectly baked when it has a golden-brown crust and a toothpick inserted into the center comes out clean. You can also gently press the top; it should spring back slightly. The baking time is typically between 50-60 minutes, but it’s best to start checking for doneness around the 50-minute mark, as oven temperatures vary.
Can I double or scale up this recipe to make more bread?
Yes, you can easily double the recipe. You’ll likely need to bake it in two 9×5-inch loaf pans or a larger pan, and you may need to adjust the baking time slightly; check for doneness at the same intervals. Ensure your mixing bowl is large enough to accommodate the increased volume of ingredients.
What are the nutritional benefits of the ingredients in this Strawberry Banana Bread?
This bread provides several nutritional benefits. Bananas are a good source of potassium and fiber, while strawberries are rich in Vitamin C and antioxidants. The Greek yogurt adds protein and calcium, and the whole-wheat flour (if used) contributes additional fiber. The nuts, if added, provide healthy fats and further enhance the nutritional profile.
Strawberry Banana Bread
This delightful Strawberry Banana Bread combines the sweetness of ripe bananas with fresh strawberries for a delicious twist on a classic bread.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 1 cup mashed ripe bananas about 2 bananas
- 1 cup fresh strawberries diced
- 0.5 cup butter melted
- 1 cup sugar
- 2 large eggs beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 0.5 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, combine flour, baking soda, and salt.2 cups all-purpose flour
- In a separate bowl, mix mashed bananas, strawberries, butter, sugar, beaten eggs, and vanilla extract.
- Stir the banana mixture into the flour mixture until just combined. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Notes
Let the bread cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
