Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A sliced loaf of strawberry banana bread on a cutting board.

The Best Strawberry Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Asha
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Cuisine: American

Description

This strawberry banana bread is the most moist, tender, and delicious banana bread you could dream of, studded with fresh, juicy strawberries.


Ingredients

Scale

2 cups (240g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1/2 cup (113g) unsalted butter, melted

1 cup (200g) granulated sugar

2 tablespoons buttermilk

1 teaspoon pure vanilla extract

3 very ripe bananas

1 1/2 cups (270g) strawberries, hulled and diced

1 tablespoon all-purpose flour

Optional:

whipped strawberry butter, for serving


Instructions

Grease a loaf pan and preheating the oven to 350°F/180°C.

Melt the butter then let it cool a bit (you don't want it to be hot enough to cook the egg when you mix them together). And mash the bananas.

In a medium bowl, mix together the flour, baking soda, and salt. Set aside for now.

In a large bowl, mix together the sugar, melted butter, and egg.

Stir the dry ingredients into the bowl with the butter mixture. It will start to form large crumbles. Be very careful to not overmix or the bread will not turn out tender.

Add in the buttermilk, vanilla, and bananas. Stir until everything is just fully incorporated, still being careful to not over-mix.

In a small bowl, toss the diced strawberry pieces with 1 tablespoon of flour. This helps them to stay suspended in the batter and not sink to the bottom of the loaf pan while baking.

Carefully fold the floured strawberry pieces into the batter until they seem evenly distributed throughout.

Pour the batter into the prepared loaf pan. Bake it for about an hour, until a toothpick inserted into the centre comes out mostly clean (not coated in batter, not dry, but with a few moist crumbs).

Cool in the pan for 10 minutes before transferring to a cooling rack to cool the rest of the way.



Nutrition

  • Serving Size:
  • Calories: 302
  • Sugar: 25.7 g
  • Sodium: 255 mg
  • Fat: 10.2 g
  • Carbohydrates: 49.7 g
  • Protein: 4 g
  • Cholesterol: 43.3 mg
Recipe Card powered byTasty Recipes