Strawberry Banana Bread Recipe
User Reviews
4.4
Strawberry Banana Bread Recipe
Description
The recipe starts with a mixture of egg, brown and granulated sugars, canola oil, sour cream, and vanilla, combined before folding in flour, baking powder, baking soda, and salt. Mashed bananas are gently folded into the batter, followed by quartered strawberries tossed in flour to prevent sinking and distribute evenly. This produces a thick batter that holds the fruit throughout baking.
Baking in a 9×5-inch loaf pan ensures a loaf with a moderate height and a consistent crumb. The use of both baking soda and powder balance the acidity of the sour cream and bananas, while the strawberries add intermittent bursts of fruity sweetness and moisture. A loosely tented foil can protect from over-browning toward the end of baking.
This bread slices well for breakfast or snacks, offering moistness and natural sweetness from the fruits. It’s best served fresh but can be stored or frozen for later enjoyment.
Adjustments to flour may be needed depending on the moisture content of your fruit to achieve a batter thickness that bakes evenly without excess wetness.
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup canola oil liquid-state coconut oil may be substituted, or vegetable oil
- ¼ cup granulated sugar
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour plus additional if necessary (see step 4 in directions)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup banana about 2 large or 3 small bananas, mashed ripe
- 1 ½ cups strawberry quartered and tossed in 3 tablespoons all-purpose flour, fresh
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
- To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- Add 1 1/4 cups flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the bananas and fold gently to combine.
- Add the strawberries tossed in 3 tablespoons flour and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to 1/4 cup additional flour. All bananas and strawberries vary in their moisture content and the consistency of batters will vary. The berries will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
- Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
- Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.*
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Notes
- Use a foil tent in the last 10 minutes of baking to prevent over-browning.
- Adjust flour by up to 1/4 cup if the batter seems too thin due to moisture in the bananas or strawberries.
- Store the bread airtight at room temperature up to 1 week or freeze up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 288kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 104mg | 35% |
| Sodium | 258mg | 11% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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