The Best Strawberry Banana Bread
I couldnt get enough of this super soft, moist bread thats bursting with juicy strawberries in every bite. Its a fast, easy, no mixer recipe and because I used oil theres no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it. Baking with bananas and strawberries adds so much moisture that its impossible to have a dry loaf. I used fresh strawberries and although the recipe would probably work with frozen, theyll release more juice and youll likely need to compensate by adding more flour.
I couldnt get enough of this super soft, moist bread thats bursting with juicy strawberries in every bite. Its a fast, easy, no mixer recipe and because I used oil theres no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it. Baking with bananas and strawberries adds so much moisture that its impossible to have a dry loaf. I used fresh strawberries and although the recipe would probably work with frozen, theyll release more juice and youll likely need to compensate by adding more flour.
- 1 large egg
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup light brown sugar packed
- 1/2 teaspoon baking powder
- 1/3 cup canola or vegetable oil (liquid-state coconut oil
- 1/4 cup sour creamâ (lite is okay or greek yogurt may be substituted)
- 1 1/4 cups all-purpose flour, plus additional if necessary (
- 1/2 teaspoon salt orâ to taste
- 1 cup mashed ripe bananas (about 2 large or 3 small ban
- 1 1/2 cups fresh strawberries, quartered and tossed in 3 tab
- Carbohydrate 12.5080003806894 g
- Cholesterol 25.9916666666667 mg
- Fat 1.4982987962963 g
- Fiber 0.000981481481481482 g
- Protein 0.813975277790402 g
- Saturated Fat 0.72367337962963 g
- Serving Size 1 1 x5-inch loaf (24g)
- Sodium 15.1811851881308 mg
- Sugar 12.5070188992079 g
- Trans Fat 0.203879379629629 g
- Calories 67 calories
Step-by-step
- Preheat oven to 350F.
- Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add 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; dont 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.
- 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.
- Tent the pan with a sheet of foil draped loosely over it in the last 10 minutes or so of baking to prevent top and sides from becoming overly browned before center cooks through.
- Bake until done; watch your bread, not the clock and dont worry if it takes longer to bake than the baking estimates provided.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
- Optionally, serve with or glaze with Strawberry Butter, Honey Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze.
- Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
The Best Strawberry Banana Bread: A Baker's Delight
As a busy working mom, time is a precious commodity. Finding recipes that are both delicious and quick to make is a constant quest. This Strawberry Banana Bread recipe has become a staple in my kitchen, a testament to its simplicity and incredible taste. The secret? It's surprisingly easy, requiring no mixer and delivering unbelievably moist, flavorful results every single time. I'm a big fan of using oil instead of butter; it contributes to a softer, more springy texture, and let's be honest, less cleanup is always a win!
Forget complicated techniques and long ingredient lists. This recipe is a lifesaver for those hectic weeknights when you crave something homemade but don't have hours to spend in the kitchen. The combination of ripe bananas and juicy strawberries creates a natural sweetness and incredible moisture, guaranteeing a loaf that's far from dry. I prefer using fresh strawberries, but frozen ones will work in a pinch – just be mindful that they'll release more liquid, so you might need to add a little extra flour to achieve the right consistency. The result is a bread that’s perfect for breakfast, a snack, or even dessert, paired with a cup of coffee or a glass of milk.
The beauty of this recipe lies in its adaptability. I've experimented with different glazes, from classic honey butter to a decadent cream cheese frosting, each adding its unique touch to the already delightful bread. And the best part? It keeps beautifully, making it ideal for meal prepping or having a delicious treat on hand for unexpected guests. Whether you're a seasoned baker or a kitchen novice, this Strawberry Banana Bread recipe is sure to become a new favorite. The ease of preparation, the delightful flavor, and the long-lasting deliciousness make it a true gem in my recipe collection.
Beyond the Recipe: This isn't just a recipe; it’s a connection to simpler times, a moment of calm in a busy day. The aroma of baking bread fills the kitchen with warmth and comfort, creating a welcoming atmosphere for my family. It's a reminder that even amidst the chaos of daily life, there's always time for a little sweetness and homemade love. The simple act of baking this bread becomes a small act of self-care, a way to de-stress and reconnect with my passion for creating delicious food from scratch. This recipe is more than just ingredients and instructions; it's a recipe for happiness.
Tips and Variations:
- Frozen Strawberries: If using frozen strawberries, let them thaw completely and drain excess liquid before adding to the batter.
- Flour Adjustments: The amount of flour might need slight adjustments depending on the moisture content of your bananas and strawberries. Start with the suggested amount and add more as needed to achieve a slightly thick batter.
- Glaze Options: Experiment with different glazes to customize your bread to your taste. A simple dusting of powdered sugar can also be delightful.
- Add-ins: Feel free to get creative with add-ins! Chopped nuts, chocolate chips, or even a swirl of cinnamon would complement the flavors beautifully.
- Storage: Store leftover bread in an airtight container at room temperature for up to a week or freeze for up to six months.
This Strawberry Banana Bread is more than just a recipe; it's a testament to the power of simple ingredients and a little bit of love. It's a recipe that I've shared with friends and family, and it’s always a hit. Try it, and I’m confident it will become a favorite in your kitchen too.
