Banana and Strawberry Bread
Delight your taste buds with this irresistibly moist and flavorful Banana and Strawberry Bread, a perfect fusion of sweet ripe bananas and juicy strawberries. This easy-to-make quick bread combines a luscious banana base with bursts of freshness from chopped strawberries, all enhanced by a hint of warm cinnamon and a touch of creamy Greek yogurt for extra richness. Whether you’re looking for a crowd-pleasing breakfast option, a midday snack, or a heartwarming dessert, this homemade loaf offers the perfect balance of natural sweetness and tender texture. Ready in just 15 minutes of prep time and baked to golden perfection, this fruity twist on classic banana bread is sure to become a family favorite. Enjoy a slice fresh from the oven, or toast it lightly for a cozy, comforting treat!
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Recipe Information
Ingredients
- 3 pieces ripe bananas (about 3 medium-sized)
- 1 cup fresh strawberries, chopped
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
- 2 pieces eggs, beaten
- 2 teaspoons vanilla extract
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 cups plain Greek yogurt (or sour cream)
Instructions
Preheat your oven to 350°F (175°C), and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until smooth.
Add the melted butter, granulated sugar, brown sugar, beaten eggs, vanilla extract, and Greek yogurt to the mashed bananas. Mix well until smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped strawberries carefully to avoid crushing them.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve your Banana and Strawberry Bread. Store leftovers at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 33.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
