Strawberry Banana Bread

Banana bread is my all-time favorite solution to a bunch of overly ripe bananas.  One of my boys is a self-proclaimed banana king, and he is the reason I freely toss bananas in my grocery cart.  But even the Banana King can’t beat the lightening speed ripening capacity of bananas in the summertime.  Bananas go from perfectly yellow to profusely spotted in the blink of an eye.  My freezer tells me she just hasn’t got the space for more.

Strawberry Banana Bread 4

Thus, we are a banana bread eating family.  I typically make this yummy moist banana bread with yogurt, often with chocolate.  This time, I had a bunch of plump, fresh strawberries that needed some attention.  So, I decided to throw them in and make strawberry banana bread.

Strawberry Banana Bread 2

I was originally inspired to start making strawberry bread about ten years ago, when I saw it in my Penzeys mag. Which I love, by the way (both strawberry bread and Penzeys.)  Strawberry bread is superbly delish in its own right. But two good things coming together can turn into something great, and that’s what happened here.  Bananas + strawberries = strawberry banana bread that’s grrreat!

Strawberry Banana Bread

This Strawberry Banana Bread is moist, dense, and chock full of sweet berries and bananas.  Brown sugar adds a perfect amount of sweetness, while cinnamon lends that mouthwatering aroma that only cinnamon can.  This strawberry banana bread is super easy and keeps well for breakfast, snack, or sneak a scoop of vanilla ice cream over it for dessert :)

Enjoy!

Strawberry Banana Bread
 
This strawberry banana bread is bursting with fresh berries and sweet bananas. It is moist and keeps well.
From:
Recipe type: breakfast, snack
Serves: makes 1 loaf
Ingredients
  • 2 cups fresh strawberries, hulled and sliced
  • 2 very ripe bananas, mashed
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp table salt
  • 1 tsp cinnamon
  • 2 large eggs, room temp
  • ½ tsp pure vanilla extract
  • ½ cup salted butter, melted
Directions
  1. Preheat oven to 350F, with rack on lower middle. Grease and flour a glass 8×5″ loaf pan.
  2. In a bowl, gently toss strawberries with the granulated sugar, coating all strawberries with sugar. Let sit.
  3. In large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In separate bowl, beat eggs until slightly foamy. Add vanilla, brown sugar, and melted butter (not too hot.) Add in the macerated strawberries and mashed bananas.
  5. Using rubber spatula, gently fold flour mixture into the egg/butter mixture, just until dry ingredients are moistened.
  6. Scrape batter into prepared pan. Bake about 1 hour to 1.5 hours, or until toothpick in center comes out almost clean, with just a few moist crumbs attached.
  7. Let bread cool in pan on wire rack. When cool, carefully remove bread from pan.
  8. Note: Keeps well wrapped in freezer.

Source:  Chew Out Loud

Comments

  1. This was wonderful, thanks for sharing.

  2. hello
    do u think this recipe would work with prev frozen fresh strawberries??

    • Yes, I do think it will work fine! Use them straight from the freezer. If you already defrosted them, be sure to drain out the excess liquid. Enjoy, Roxanne, and thanks for writing! :)

  3. I tried this recipe and it came out very nice. The aroma of banana & strawberries filled the whole house. It tasted more of yummy pudding which I liked it most. I replaced butter with corn oil and 1/4 cup brown sugar with white sugar. It took me just an hour to bake it. Thanks for the tasty recipe.

  4. Debbie Rymal says:

    Can’t wait to try this!!!

  5. What if I add chocolate chips? Hmmmm :)

  6. Bananas and strawberries on the counter just waiting to dive into this recipe. Can’t wait to try. I’ll let you know!

  7. It’s in the oven as I type, hope it turns out, I can’t wait to surprise my family! Thanks for the recipe!

  8. How big or little do you slice the strawberries?

  9. shiela tiu says:

    i do have bunch of strawberry preserve? pcan i use them in this recipe. thanks

    • Strawberry Preserves will be more liquid than chunks of fresh strawberries. I would recommend using the fresh strawberries (or even frozen) rather than the preserves, as the liquid ratio will alter the final result. You could swirl a few tablespoons of preserves over the top, before baking, if you’re really wanting to use up those preserves :).

  10. were camping this weekend so i cannot wait to impress everyone. thanks for the recipe

  11. Melissa says:

    HI! Only had 1 very ripe banana, so I made 1/2 a recipe and put it in 2 mini loaf pans. Don’t know how long I cooked them for because I forgot to set the timer, but less than an hour. Perfect. My husband ate slices with ice cream for dessert and raved! Thanks!

  12. Elizabeth Moon says:

    I made this bread a couple weeks ago with some left over strawberries from strawberry shortcake. It turned out do good! From now on, this recipe is one of my favorites! No more “plain” banana bread! Your recipe is the best!

  13. Jen Courtney says:

    Just made this tonight – fabulously delicious!! It was still warm for dessert n nice n moist due to throwing in an extra overripe banana. Put a dollop of whipped cream on it. Nirvana… :) Thank you for the latest permanent addition to my recipe collection!

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