Strawberry Banana Macadamia Bread
Indulge in the perfect harmony of sweet, fruity, and nutty flavors with this Strawberry Banana Macadamia Bread, a delightful twist on classic banana bread. Bursting with the natural sweetness of ripe bananas and juicy strawberries, this moist loaf is studded with buttery macadamia nuts for a satisfying crunch in every bite. Enhanced with a hint of cinnamon and a duo of brown and granulated sugars, this easy-to-make recipe combines pantry staples with fresh, wholesome ingredients. Perfect for brunch, a mid-afternoon snack, or dessert, this bread bakes up beautifully golden with a tender crumb in just over an hour. Serve it warm or at room temperature, and enjoy its irresistible aroma and flavor. Keywords: strawberry banana bread, macadamia bread recipe, homemade banana bread, moist fruit bread, easy baking recipes.
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Recipe Information
Ingredients
- 3 pieces Ripe Bananas
- 1 cup Fresh Strawberries
- 1 cup Macadamia Nuts (chopped)
- 2 cups All-Purpose Flour
- 0.75 cup Granulated Sugar
- 0.25 cup Brown Sugar
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 0.5 cup Unsalted Butter (melted)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 tablespoons 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 mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Set aside.
Gently wash, hull, and dice the strawberries into small pieces, then set them aside in a separate bowl.
In another large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, and ground cinnamon until evenly combined.
In a medium bowl, whisk the melted butter, eggs, vanilla extract, and milk until well incorporated.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Fold in the mashed bananas, diced strawberries, and chopped macadamias gently until distributed evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 55 to 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 before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 33.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 312 mg | 7% | |
*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.
