Strawberry Banana Nut Bread
Sink your teeth into the irresistible flavors of Strawberry Banana Nut Bread, the perfect blend of sweet, fruity, and nutty goodness! This moist and tender quick bread combines mashed ripe bananas and juicy, diced strawberries for a naturally sweet and vibrant flavor, while a hint of ground cinnamon adds a warming touch of spice. Chopped walnuts or pecans bring a delightful crunch, making every bite a textural delight. With just 15 minutes of prep time, this one-bowl wonder bakes to golden perfection in under an hour, filling your kitchen with the comforting aromas of homemade baking. Perfect for breakfast, brunch, or an anytime snack, this easy-to-make recipe is a delightful twist on the classic banana bread you know and love. Serve it warm with butter or enjoy it all on its own—either way, it’s bound to be a family favorite! Keep it stored for days of indulgence or freeze a loaf for future cravings. Perfect for summer baking or as a year-round treat, this Strawberry Banana Nut Bread is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Ripe bananas, mashed
- 1 cup Fresh strawberries, diced
- 0.5 cup Chopped nuts (such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat together the granulated sugar, brown sugar, and melted butter until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the diced strawberries and chopped nuts until evenly distributed.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts browning too quickly, tent it with foil halfway through baking.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy plain or with a smear of butter. This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 460.3 g | 167% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 237.5 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 258 mg | 20% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1808 mg | 38% | |
*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.
