Strawberry Banana Bread
User Reviews
5
Strawberry Banana Bread
Description
This Strawberry Banana Bread combines mashed bananas and diced strawberries folded into a batter of flour, cinnamon, baking soda and powder, and salt. Greek yogurt adds moisture and tang, while eggs and sugar provide structure and sweetness. Chopped walnuts contribute texture and a nutty note throughout the bread.
Baked in a loaf pan at 350°F, the bread develops a golden crust with a tender interior. Covering the bread mid-bake prevents over-browning. The combination of cinnamon and fruit lends a warm, fruity aroma and flavor with textural contrast from the nuts and moist crumb.
The bread is suitable for storing at room temperature in an airtight container for several days and freezes well for longer storage. Thawing frozen bread overnight in the refrigerator helps preserve texture and flavor. Suitable substitutions include sour cream for yogurt or gluten-free flour blends to adapt to dietary needs.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 egg
- ½ cup granulated sugar
- ¼ cup Greek yogurt
- 1 cup banana mashed
- ¾ cup strawberries diced and dried with paper towel
- ½ walnuts chopped
Instructions
- Preheat the oven to 350°F, and line a loaf pan with parchment paper overhanging on the sides.
- In a large bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Whisk together until well combined; set aside.
- In another large bowl, whisk together the wet ingredients including the eggs, sugar, Greek yogurt, and mashed banana until well combined. Gently fold in the diced strawberries and walnuts.
- Pour the dry ingredients into the wet ingredients and stir gently. Do not overmix.
- Transfer the batter into the prepared loaf pan, spreading it out evenly, and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to get too brown, cover it with a sheet of aluminum foil after 35 minutes.
- Remove from oven, and let it cool for about 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
- Store bread in an airtight container at room temperature or refrigerate for up to 4 days.
- Freeze bread for up to 3 months; thaw overnight in the fridge before serving.
- Substitute Greek yogurt with sour cream or neutral oil in equal amounts if needed.
- Use gluten-free all-purpose flour blend for a gluten-free version; avoid substituting solely almond or coconut flour.
- Adjust or omit sugar using granulated sugar alternatives as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 107mg | 4% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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