Strawberry Banana Bread
Bursting with fruity flavor and natural sweetness, this Strawberry Banana Bread is a delightful twist on the classic quick bread. Made with ripe bananas and juicy chunks of fresh strawberries, this moist and tender loaf is the perfect combination of sweet and tangy. Simple ingredients like melted butter, vanilla extract, and a touch of sugar enhance its rich, buttery flavor, while the strawberries add a pop of freshness for a summery vibe. Ideal for breakfast, afternoon snacks, or even dessert, this easy-to-make recipe requires just 15 minutes of prep and delivers a bakery-style treat that’s sure to impress. Whether enjoyed fresh from the oven or as a make-ahead option, this homemade bread is a crowd-pleaser that embodies comfort and wholesomeness in every bite.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 1.5 cups fresh strawberries
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted and cooled
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 0.5 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Slice the fresh strawberries into small chunks and gently pat them dry with a paper towel to remove excess moisture. Set aside.
Add the melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk together until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
Gently fold in the strawberry chunks, being careful not to crush them. The batter will be thick.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 436.4 g | 159% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 205.4 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 167 mg | 13% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2025 mg | 43% | |
*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.
