Strawberry Banana Loaf
Indulge in the perfect balance of fruity sweetness with this Strawberry Banana Loaf—an irresistible twist on classic banana bread. Bursting with the natural flavors of ripe bananas and juicy, fresh strawberries, this moist and tender quick bread is a delightful treat for breakfast, brunch, or an anytime snack. The batter comes together effortlessly with simple pantry staples like all-purpose flour, sugar, and vanilla, while melted butter adds a rich, comforting depth. Each slice offers a soft crumb studded with vibrant strawberry pieces, making it as visually appealing as it is delicious. Ready in just over an hour, this homemade loaf is sure to become a family favorite. Plus, it’s easy to customize with your favorite add-ins, like nuts or chocolate chips, for an extra touch of indulgence. Perfect served warm, toasted with a smear of butter, or as-is for fresh-baked goodness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Sugar
- 0.5 cups Unsalted butter, melted and cooled
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 1 cups Ripe bananas, mashed
- 1 cups Fresh strawberries, chopped
- 0.25 cups Milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the sugar and melted butter. Beat until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas until fully incorporated.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Stir until just combined, being careful not to overmix.
Gently fold in the chopped strawberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 402.7 g | 146% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 189.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 227 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1562 mg | 33% | |
*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.
