Strawberry Banana Bread

Strawberry Banana Bread is the go-to comfort food that works as a breakfast, dessert, or snack. With the fresh summer taste of strawberries, you've got an over-the-top good-for-everything quick bread. This variation of banana bread will surely be on repeat!

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 1

Total Time 10

Servings slices

Calories 370kcal

Author Imma

Ingredients

Wet Ingredients

2 large bananas , mashed (about a cup)
2 large eggs
⅓ cup (75.9 g) sour cream or yogurt
½ cup (99 g) brown sugar
¼ cup (50 g) granulated sugar
2 teaspoons (8.4 g) vanilla extract

Dry Ingredients

2 cups (250 g) all-purpose flour
1 teaspoon (4 g) baking powder
1 teaspoon (4 g) baking soda
½ teaspoon (2.5 g) salt

The Rest

½ cup (4 ounce or 120 ml) melted butter
1 - 1 ½ cup chopped strawberries

Instructions

Preheat the oven to 350℉/175℃ degrees. Grease a 9”×5” loaf pan with cooking spray and set aside.

Wet & Dry Ingredients

In a small bowl, whisk together mashed bananas, eggs, sour cream, sugar (brown and white), and vanilla extract.
In another bowl, combine flour, baking powder, baking soda, and salt.

Mix It All Together

Gradually add the wet ingredients to the dry ingredients and whisk with a spatula until thoroughly mixed.
Pour in the melted butter and thoroughly mix, scraping down the sides as you go.
Stir in the strawberries just until they are incorporated throughout the mixture.

Bake It

Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Leave the strawberry banana bread in the pan for about 10 minutes before removing it, then turn it out onto a wire rack to cool completely.

Notes

Want muffins? Divide the batter into the wells of a muffin tin and bake in a preheated 350℉/175℃ oven for 30-35 minutes.
Flavor enhancing. Tossing in a teaspoon of grated lemon zest adds a nice zing.
Want cake instead? Use a bundt or tube pan, bake for about the same amount of time, but keep an eye on it just in case. Double the recipe and pour the batter into a greased 9"x11" baking dish for an impressive sheet cake. Bake at 350℉/175℃ for about 30 minutes.
Try tossing the strawberries in just a little flour before mixing them into the batter to keep them in their place and not sink to the bottom.
Be patient. Baking bread with fruit and high moisture content is more of an art than a science. The higher the moisture in the bread, the longer it needs to bake. If in doubt, leave it in the oven a little longer.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition