Strawberry Banana Bread Recipe
User Reviews
4.8
Strawberry Banana Bread Recipe
Description
The Strawberry Banana Bread Recipe uses diced strawberries that are roasted before folding into a batter made with mashed ripe bananas, applesauce, and vanilla extract. The batter includes white whole wheat flour, baking soda, and a touch of salt to balance the sweetness from the light brown sugar and softened butter. Egg whites lighten the batter, giving it lift during baking. Roasting the strawberries concentrates their flavor and reduces excess moisture, helping the bread maintain a tender but not soggy crumb.
Once baked, the bread has a soft texture with sporadic pockets of sweet, roasted strawberry throughout. The loaf is baked in a loaf pan at 3506F until a toothpick inserted in the center comes out clean. After cooling to room temperature, the bread slices easily, making it ideal for serving alongside tea or as a simple breakfast treat.
Additional variations mentioned suggest using frozen strawberries thawed and roasted longer, substituting applesauce with extra banana, or adding nuts or cinnamon to customize flavors. The bread stores well refrigerated for up to a week and freezes nicely when sliced and wrapped in plastic, useful for preserving freshness.
Ingredients
- 1 1/4 cups strawberries (diced)
- 3 medium banana mashed, ripe
- 2 tbsp applesauce unsweetened
- 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 egg large, whites
- 1 tsp vanilla extract
- baking spray
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
- For best flavor and moisture, roast the diced strawberries before adding to the batter.
- Store the bread in an airtight container on the counter for one day or refrigerate up to seven days for longer freshness.
- Freeze sliced bread wrapped tightly and stored in a sealed bag for up to three months; thaw slices in the refrigerator or microwave shortly before serving.
- If frozen strawberries are used, thaw and roast them longer to reduce moisture before folding into the batter.
- To make muffins instead of a loaf, bake at 3506F for about 20 minutes until a toothpick comes out clean.
- If applesauce is unavailable, use more mashed bananas as a substitute.
- Optional add-ins include 1/3 cup chopped pecans or almonds and a pinch of cinnamon for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 88 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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