Strawberry Banana Bread is beyond delicious; it's moist, tender, and makes perfect use of overripe bananas. Bake this for a scrumptious make-ahead breakfast, snack, or dessert!
Preheat oven to 350F, with rack on lower middle. Grease and flour a glass 8x5" loaf pan.
In a bowl, gently toss strawberries with the granulated sugar, coating all strawberries with sugar. Let sit.
In large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
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.
Using rubber spatula, gently fold flour mixture into the egg/butter mixture, just until dry ingredients are moistened.
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.
Let bread cool completely in pan on wire rack prior to slicing. Overnight works best.
Notes
Tip: chop or gently mash the strawberries for even disbursement of berries throughout the bread. This prevents heavy chunks of fruit from sinking to the bottom of your strawberry bread.
If desired, you can use a combination of whole wheat and regular flour (up to half of each) or try white-whole-wheat flour.
For extra tips on buying and baking with strawberries, see original article.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! Join our Free Recipe Club and get our newest, best recipes each week!