4.4 from 975 votes
Strawberry Banana Bread Recipe
Strawberry Banana Bread blends ripe mashed bananas and floured fresh strawberries into a thick, tender batter, flavored with vanilla and balanced sugars. The loaf bakes at 350°F to a moist crumb with a light sweetness, showcasing fruit pieces throughout. This recipe includes baking powder and soda for lift, ensuring a soft texture with a fruity profile.
Prep Time
10 mins
Cook Time
1 hr 55 mins
Total Time
1 hr 10 mins
Servings:
9
servings
Calories:
288 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 288
% 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.