I adore this recipe because it combines the comforting nostalgia of banana bread with a fresh, fruity twist from the strawberries, making every bite a delightful surprise. Plus, it’s a breeze to whip up, letting me impress my friends with minimal effort while savoring those sweet, homemade vibes.
I adore the mixture of verdant strawberries and bananas in this delightful loaf. It contains 1 1/2 cups of all-purpose flour, and 1 teaspoon of baking soda causes it to rise like the proverbial bread.
The 1/2 cup of melted, unsalted butter (I really cannot imagine this bread with anything else) was slathered onto the faces of 3/4 cup sugar and 2 eggs. As they combined, the sweetness of the sugar and the mouthwatering (yes, I said it) freshness of the strawberries began to expand in my consciousness.
Ingredients
Flour, all-purpose: Supplies the framework.
Carbs: High.
Fiber: Low.
Banana: A natural fruit that is sweet and has high fiber and potassium.
Strawberries: Contributes sweetness and zing.
Full of vitamin C and antioxidants.
Sugar: Provides sweetness to the bread and helps in the browning process.
Butter contributes moisture and flavor.
It is a source of fat.
Eggs: Binds together ingredients and enriches them.
Yields protein and fat.
Pecans/Walnuts: Adds flavor and crunch.
Good source of healthy fats.
Ingredient Quantities
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup diced fresh strawberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
1. Set your oven to 350°F (175°C) to warm up while you prep your pan. Greasing a 9×5-inch loaf pan is your next step; no pan is too big to be greased!
2. In a medium bowl, combine the flour, baking soda, and salt. Use a whisk to ensure that they are well mixed. This is your dry ingredient mixture; set it aside.
3. In a large bowl, mix the melted butter and sugar until well combined.
4. Whisk the eggs in one by one. Follow each with the addition of the vanilla extract.
5. Mash the bananas and stir them into the batter until it is incorporated evenly.
6. Add the dry ingredients to the wet mixture gradually and stir until just combined.
7. Carefully combine the strawberries and optional nuts into the mixture, taking care not to overmix.
8. Put the batter into the loaf pan you have ready; make sure the loaf pan is smooth and not knotted.
9. Cook for 50-60 minutes, or until a toothpick poked into the middle comes out clean.
10. Let the bread cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. Enjoy!
Equipment Needed
1. Oven
2. 9×5-inch loaf pan
3. Medium bowl
4. Large bowl
5. Whisk
6. Mixing spoon
7. Measuring cups
8. Measuring spoons
9. Potato masher or fork (for mashing bananas)
10. Knife (for dicing strawberries and optional nuts)
11. Cutting board
12. Spatula
13. Toothpick
14. Wire rack for cooling
FAQ
- Can I use frozen strawberries?Absolutely, you can utilize frozen strawberries; however, it is imperative to allow them to thaw completely. Drain them well too. This ensures that there is no superfluous moisture that could potentially compromise the integrity of the bread.
- How long does the bread need to bake?In general, bake the bread at 350°F (175°C) for approximately 60-65 minutes, or until a toothpick poked into the middle comes out clean.
- Can I use whole wheat flour instead of all-purpose flour?You can replace as much as 50 percent of the all-purpose flour with whole wheat flour in this recipe for an even healthier option, but the texture may be noticeably denser.
- How should I store the bread?Keep the bread in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for longer-term storage.
- Do I need a stand mixer for this recipe?You don’t need a stand mixer. A hand mixer will do fine, or you can mix the ingredients by hand with a spatula or wooden spoon.
- What can I use instead of sugar?Granulated sugar can be replaced with honey, maple syrup, or coconut sugar, but doing so might change the sweetness and texture.
- Are the nuts necessary?The answer is no; the nuts are not required. They add a delightful crunch, but if you would rather not use nuts, feel free to replace them with seeds—a nice substitute would be sunflower or pumpkin seeds.
Substitutions and Variations
Whole wheat flour can be swapped for all-purpose flour in the same amount to achieve a nuttier flavor.
You can substitute equal amounts of coconut sugar for granulated sugar, and the flavor of your dessert will still be intact. In fact, coconut sugar is more sustainable than cane or beet sugar and has a lower glycemic index, making it a more healthful option.
Coconut oil can replace butter in any recipe for a dairy-free alternative.
An egg substitute to make it vegan can be made using 2 tablespoons of flaxseed meal mixed with 5 tablespoons of water.
Substituting frozen strawberries for fresh ones that are diced requires thawing and draining them first.
Pro Tips
1. Choose Ripeness Wisely: Use bananas that are overripe with lots of brown spots for the most flavor and sweetness. They mash easily and integrate smoothly into the batter.
2. Enhance Strawberry Flavor: Toss the diced strawberries with a teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf.
3. Mixing Technique Matters: When combining the wet and dry ingredients, mix until just combined to avoid overdeveloping the gluten, which could lead to a dense loaf.
4. Nuts for Texture: If you decide to use nuts, toast them lightly beforehand. This boosts their flavor and gives an extra crunch to the bread.
5. Cooling for the Best Slice: Allow the bread to cool completely on a wire rack before slicing. This will help achieve clean slices and improves the texture and flavor as it finishes setting.
Strawberry Banana Bread Recipe
My favorite Strawberry Banana Bread Recipe
Equipment Needed:
1. Oven
2. 9×5-inch loaf pan
3. Medium bowl
4. Large bowl
5. Whisk
6. Mixing spoon
7. Measuring cups
8. Measuring spoons
9. Potato masher or fork (for mashing bananas)
10. Knife (for dicing strawberries and optional nuts)
11. Cutting board
12. Spatula
13. Toothpick
14. Wire rack for cooling
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 cup diced fresh strawberries
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
1. Set your oven to 350°F (175°C) to warm up while you prep your pan. Greasing a 9×5-inch loaf pan is your next step; no pan is too big to be greased!
2. In a medium bowl, combine the flour, baking soda, and salt. Use a whisk to ensure that they are well mixed. This is your dry ingredient mixture; set it aside.
3. In a large bowl, mix the melted butter and sugar until well combined.
4. Whisk the eggs in one by one. Follow each with the addition of the vanilla extract.
5. Mash the bananas and stir them into the batter until it is incorporated evenly.
6. Add the dry ingredients to the wet mixture gradually and stir until just combined.
7. Carefully combine the strawberries and optional nuts into the mixture, taking care not to overmix.
8. Put the batter into the loaf pan you have ready; make sure the loaf pan is smooth and not knotted.
9. Cook for 50-60 minutes, or until a toothpick poked into the middle comes out clean.
10. Let the bread cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. Enjoy!
