Strawberry Banana Bread

This strawberry banana bread is incredibly moist and tender. Strawberry pieces throughout add sweetness and complement the banana flavor perfectly. It's easy, quick to make the batter, and has the best banana bread texture.

Course Breakfast, Dessert

Cuisine American

Keyword Strawberry Banana BRead

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 239kcal

Author Fiona Dowling

Equipment

9x5 inch (23x13 cm) loaf plan an 8x4 inch loaf pan is too small for this recipe

Ingredients

2 cups all-purpose flour (250 grams)
½ teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (112 grams) melted
½ cup brown sugar (100 grams) packed
¼ cup granulated sugar (50 grams)
2 large eggs
1 teaspoon vanilla extract
1 ⅓ cups mashed banana about 3 bananas
1 ¼ cup chopped strawberries
2 teaspoons all-purpose flour

Instructions

Preheat the oven to 350F (180C). Line the bottom of a 9x5 inch (23x13 cm) loaf pan with parchment paper. Grease and flour the sides.
In a medium bowl, whisk together the 2 cups flour, cinnamon, baking soda and salt. Set aside.
In a large bowl, whisk together the melted butter, sugars, eggs and vanilla extract.
Whisk the mashed banana into the butter mixture.
Add the dry ingredients into the liquid ingredients. Gently mix them together. I typically do a few stirs by had with a rubber spatula, and then whisk the mixture a few times to remove any big lumps of flour. Having some lumps is OK.
In a separate small bowl, toss the chopped berries with the 2 teaspoons of flour.
Gently fold the chopped berries into the batter.
Spoon the batter into the prepared pan.
Place in the oven to bake for about 50-60 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs. If you notice the top is starting to brown too much, tent a piece of aluminum foil and place over the top of the pan.

Notes

Pan Size: This recipe has too much batter to fit into an 8x4 inch loaf pan.
Bananas: Use brown bananas in baking. Cut out any bruises. You'll need about 3 bananas for this recipe, or 4 small bananas.
Strawberries: Fresh or frozen berries work in this recipe. However, if using frozen ensure that they're chopped or sliced. Large strawberries are too heavy and will sink to the bottom of the loaf.
Storage: Store banana bread covered in plastic or in an airtight container at room temperature for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming the loaf is sliced into 12 equal-sized pieces.

Nutrition