Strawberry Banana Bread Recipe

Name: Strawberry Banana Bread Recipe
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16 servings
Ingredients: 1 1/4 cups strawberries; 3 medium ripe bananas; 2 tbsp unsweetened apple sauce; 1 1/4 cups white whole wheat flour; 3/4 tsp baking soda; 1/4 tsp kosher salt; 2 tbsp butter; 1/2 cup light brown sugar; 2 large egg whites; 1 tsp vanilla extract; baking spray

User Reviews

4.8

150 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings
16 servings
Calories
88 kcal
Course
Breakfast, Brunch
Cuisine
American

Strawberry Banana Bread Recipe

Iris Warren

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Roasted Strawberry Banana Bread is moist and delicious, made with ripe bananas and roasted strawberries, which brings out the sweetness of the berries.

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Ingredients

Servings

1 1/4 cups strawberries (diced)
3 medium ripe bananas (mashed)
2 tbsp unsweetened apple sauce
1 1/4 cups white whole wheat flour (or all purpose)
3/4 tsp baking soda
1/4 tsp kosher salt
2 tbsp butter (softened)
1/2 cup light brown sugar (not packed)
2 large egg whites
1 tsp vanilla extract
baking spray

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Instructions

Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer.
Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture and blend at low speed until combined, do not over mix.
Fold in strawberries and pour batter into the prepared loaf pan; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Notes

How to Store and Freeze Strawberry Banana Bread
You can store the strawberry banana bread in an airtight container on the counter for 1 day, but it will last up to 7 days in the refrigerator.
You can also freeze the banana bread for up to 3 months.
To store: slice the cooled bread, tightly wrap the individual pieces with plastic wrap or foil, and freeze in one large zip-locked bag. You can thaw the slices in the refrigerator or microwave for 30 to 45 seconds until warm.
Variations:
Frozen Strawberries: Some people asked in the comments if they could use frozen strawberries. I’ve never tried it, but it’s certainly worth a try if fresh aren’t in season. I would thaw them first, and you may need to roast them a little longer to really dry them out. If you try it, comment below to let me know how it works!
Muffins: Make strawberry banana bread muffins – bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Applesauce: If you don’t have any applesauce, substitute it with more bananas.
Nuts: Add 1/3 cup chopped almonds or pecans.
Spices: Add a little cinnamon.

Nutrition Information

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Serving 1slice Calories 88kcal (4%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 2g (3%) Cholesterol 4mg (1%) Sodium 111mg (5%) Fiber 2g (8%) Sugar 10g (20%)