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Strawberry Banana Bread Recipe

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★★★★★

4.6 from 55 reviews

This Strawberry Banana Bread is a delightful twist on classic banana bread, incorporating fresh diced strawberries for a burst of fruity flavor and moist texture. It features a tender crumb thanks to the careful folding of ripe bananas and floured strawberries, baked to golden perfection in a loaf pan. Perfect for breakfast, snack, or dessert, this recipe is easy to make and sure to please strawberry and banana lovers alike.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250 g) all-purpose flour, plus 1 tablespoon for tossing the strawberries
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 3 ripe bananas, mashed (about 1 ¼ cups)
  • 6 tablespoons unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • ¼ cup (61 g) buttermilk, room temperature
  • 1 teaspoon vanilla extract

Fruit

  • 1 cup (166 g) strawberries, diced

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with nonstick cooking spray and set it aside to prevent sticking.
  2. Sift Dry Ingredients: In a medium bowl, sift together 2 cups flour, baking powder, baking soda, and salt. Sifting aerates the dry ingredients and helps keep your bread light and tender.
  3. Mash Bananas: In a separate bowl, mash the ripe bananas with a fork until smooth and set aside.
  4. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter and sugar on medium-high speed for about 2 minutes. Scrape down the bowl sides as needed to ensure even mixing.
  5. Add Egg: Lower the mixer speed to low and add the egg, mixing until fully incorporated into the creamed mixture.
  6. Mix in Buttermilk and Vanilla: Add the buttermilk and vanilla extract to the mixture, mixing on low speed until just combined, about 1 minute.
  7. Add Flour Mixture: Gradually add the sifted flour mixture to the wet ingredients. Mix on low speed until just combined—avoid overmixing to maintain a tender crumb.
  8. Fold in Bananas: Remove the bowl from the mixer. Gently fold the mashed bananas into the batter using a spatula to distribute them evenly without deflating the batter.
  9. Prepare Strawberries: Toss the diced strawberries with 1 tablespoon of flour to prevent them from sinking during baking. Carefully fold the floured strawberries into the batter.
  10. Fill Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the surface evenly.
  11. Bake: Bake in the preheated oven for 55-60 minutes. If the top browns too quickly, loosely tent the bread with aluminum foil. The bread is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  12. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set up and makes slicing easier.

Notes

  • Using buttermilk adds moisture and tenderness to the bread, but regular milk can be substituted with a teaspoon of lemon juice or vinegar if needed.
  • Tossing strawberries in flour prevents them from sinking to the bottom, keeping fruit evenly distributed.
  • Make sure bananas are ripe for the sweetest flavor and best texture.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense loaf.
  • Check the bread starting at 55 minutes to avoid overbaking, and use a toothpick test to confirm doneness.

Keywords: strawberry banana bread, banana bread with strawberries, easy fruit bread, breakfast bread, quick bread

Find it online: https://mjrecipe.com/strawberry-banana-bread-recipe/