why make this recipe
This bread is simple and fresh. It uses ripe bananas and sweet strawberries. You get a soft loaf with fruit in every bite. It is great for breakfast or a snack.
introduction
This Strawberry Banana Bread is easy to make. It uses common ingredients and little time. If you like banana and dessert combos, try our banana pudding brownies recipe for another treat. The loaf keeps well and tastes good warm or cool.
how to make Strawberry Banana Bread
Mash the bananas and mix the wet ingredients first. Add dry ingredients and fold gently. Fold in strawberries last so they do not break up too much. Bake until a toothpick comes out clean. Let the bread cool a bit before you slice it.
Ingredients :
- 2 ripe bananas
- 1 cup strawberries, chopped
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour
Directions :
Preheat your oven to 350°F (175°C). In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter. Mix in the sugar, beaten egg, and vanilla extract. Add the baking soda and salt, and mix well. Gradually fold in the flour until just combined. Gently stir in the chopped strawberries. Pour the batter into a greased loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
how to serve Strawberry Banana Bread
Slice and serve warm or at room temperature. You can spread a little butter or cream cheese. It goes well with tea or coffee. For a snack, serve one slice with fresh strawberries.
how to store Strawberry Banana Bread
Wrap the cooled loaf in plastic wrap or place it in an airtight container. Store at room temperature for 2 days. For longer storage, keep it in the fridge up to 5 days. You can freeze slices for up to 3 months; thaw before serving.
tips to make Strawberry Banana Bread
- Use ripe bananas for the best flavor and moisture.
- Chop strawberries into small pieces so they mix evenly.
- Do not overmix the batter; stop when flour is just combined.
- Check the loaf at 55 minutes and cover with foil if the top browns too fast.
- Let the bread cool some before slicing to avoid a crumbly cut.
variation (if any)
- Add 1/2 cup chopped nuts for crunch.
- Swap strawberries for blueberries or raspberries.
- Stir in a teaspoon of cinnamon for warm flavor.
- Add a handful of chocolate chips for a sweeter loaf.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding in.
Q: Can I reduce the sugar?
A: You can cut sugar to 1/2 cup. The bread will be less sweet but still good.
Q: Can I use whole wheat flour?
A: You can replace half the flour with whole wheat. The loaf will be denser.
Q: How do I know when it is done?
A: Insert a toothpick in the center. It should come out clean or with a few crumbs.
Q: Can I make muffins instead of a loaf?
A: Yes. Fill muffin cups two-thirds full and bake 18–22 minutes.
Strawberry Banana Bread
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft and fruity loaf made with ripe bananas and sweet strawberries, perfect for breakfast or a snack.
Ingredients
- 2 ripe bananas
- 1 cup strawberries, chopped
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the melted butter.
- Mix in the sugar, beaten egg, and vanilla extract.
- Add the baking soda and salt, and mix well.
- Gradually fold in the flour until just combined.
- Gently stir in the chopped strawberries.
- Pour the batter into a greased loaf pan.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
Use ripe bananas for the best flavor and moisture. Check the loaf at 55 minutes and cover with foil if the top browns too fast.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 22mg
