Strawberry Banana Bread Recipe
Introduction
This strawberry banana bread is a delightful twist on the classic banana bread, bursting with fresh strawberries for a sweet and fruity flavor. It’s moist, tender, and perfect for breakfast or a snack any time of day.
Ingredients
- ½ cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe mashed bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped strawberries
- 1 tablespoon all-purpose flour (for strawberries)
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit. Spray two 9 x 5-inch loaf pans with non-stick cooking spray and set aside.
- Step 2: In a large bowl, cream together the softened butter and sugar using an electric hand mixer until the mixture is light and fluffy.
- Step 3: In a small bowl, beat the eggs with a fork. Add the eggs to the butter and sugar mixture and mix until well combined.
- Step 4: Stir in the mashed bananas until the mixture is smooth and combined.
- Step 5: Sift together the all-purpose flour, baking soda, and salt. Gradually add the sifted flour mixture to the banana mixture, stirring gently until just combined. Be careful not to over mix.
- Step 6: Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking. Fold the floured strawberries into the batter gently.
- Step 7: Divide the batter evenly between the prepared loaf pans.
- Step 8: Bake in the preheated oven for 15 minutes. Then reduce the heat to 350 degrees Fahrenheit and bake for an additional 30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Step 9: Allow the bread to cool completely in the pans before removing. Slice and enjoy!
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the batter.
- If fresh strawberries aren’t available, frozen can be used—just make sure to thaw and drain them well before adding.
- Try swapping half of the all-purpose flour for whole wheat flour for a heartier texture.
- Adding a handful of chopped nuts like walnuts or pecans can add a nice crunch.
Storage
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm slices in the microwave or oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries in this recipe?
Yes, you can substitute frozen strawberries. Be sure to thaw and drain them well to avoid excess moisture in the batter, which can affect the texture of the bread.
How do I know when the bread is fully baked?
The bread is done when the edges turn slightly brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven too often to maintain an even temperature.
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Strawberry Banana Bread Recipe
- Total Time: 1 hour
- Yield: 2 loaves (9 x 5 inches each) 1x
- Diet: Vegetarian
Description
A delightful and moist Strawberry Banana Bread featuring ripe mashed bananas and fresh chopped strawberries. This quick bread combines the sweet flavors of fruit with a tender crumb, perfect for breakfast or an afternoon snack.
Ingredients
Wet Ingredients
- ½ cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe mashed bananas
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Fruits
- 1 ½ cups chopped strawberries
- 1 tablespoon all-purpose flour (to coat strawberries)
Instructions
- Prepare pans: Preheat the oven to 375°F (190°C). Spray two 9 x 5 inch loaf pans with non-stick cooking spray and set aside.
- Cream butter and sugar: In a large bowl, add ½ cup softened unsalted butter and 1 cup granulated sugar. Using an electric hand mixer, beat the mixture until it becomes light and fluffy, which incorporates air and creates a tender texture.
- Beat eggs: In a small bowl, whisk 2 large eggs using a fork until blended. Add the eggs to the creamed butter and sugar mixture and mix until fully combined.
- Add bananas: Stir in 3 ripe mashed bananas into the wet mixture, blending until uniform.
- Sift dry ingredients: In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt to ensure even distribution of leavening and salt.
- Combine wet and dry: Gradually add the sifted dry ingredients to the wet banana mixture, mixing gently until just combined. Be careful not to overmix, as this can lead to a dense bread.
- Prepare strawberries: Toss 1 ½ cups chopped strawberries with 1 tablespoon of all-purpose flour to prevent them from sinking to the bottom during baking.
- Fold strawberries into batter: Gently fold the floured strawberries into the batter to evenly distribute the fruit while maintaining a light texture.
- Divide batter: Evenly divide the batter between the two prepared loaf pans, smoothing the tops gently.
- Bake: Place the pans in the preheated oven and bake for 15 minutes at 375°F. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes. The bread is done when the edges look golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the loaves from the oven and allow them to cool completely in the pans before removing to avoid breaking.
Notes
- Using ripe bananas will enhance the sweetness and moisture of the bread.
- Coating the strawberries with flour helps to keep them suspended in the batter instead of sinking.
- Do not overmix once the dry ingredients are added to ensure a tender crumb.
- Let the bread cool fully before slicing to maintain its shape and texture.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: strawberry banana bread, banana bread with strawberries, quick bread, fruit bread, homemade bread, baked bread, breakfast bread
