Strawberry Banana Bread

Strawberry Banana Bread

Hi everyone! Jenn back from Deliciously Sprinkled!

I hope you are all having a great summer so far, I know I have been enjoying my summer so far and I especially love to visit our local farmers market to stock up on all the delicious, fresh vegetables and fruits, like these strawberries I used in today’s Strawberry Banana Bread.

This bread is a simple to make quick bread perfect for breakfast or as a snack! I love banana bread but when you add fresh strawberries it takes this bread to a whole new level of deliciousness! And when this bread is baking in the oven, it makes your house smell amazing.

So the next time your at your local farmers market or store, don’t forget to pick up some fresh strawberries and bananas so you can make this delicious bread. I know your going to love it!

Strawberry Banana Bread

4.6 from 73 reviews
Strawberry Banana Bread
 
Author:
Serves: 2 loafs
Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh strawberries chopped & tossed in 1 Tablespoon of flour
Instructions
  1. Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered strawberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.
Notes
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Want to make this even easier? Here are a few products that I LOVE:

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 More delicious quick bread recipe from Deliciously Sprinkled:

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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Categories
BreadsFruit

Comments

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  1. Could I omit the strawberries and just make a banana bread? I am not sure if it would come out moist without the strawberries.

  2. I’m thinking the people having issues with height and texture are probably not beating the butter and sugar until light and fluffy. If not bakers they don’t understand how important these steps are. Mine turned our fabulous. I also added some vanilla paste and a little extra salt. Flavor lovely.

  3. Made this today and love it! Substituted coconut oil for butter as well as for greasing the pan. I had two loaf pans prepared, but only used one. It came out delicious! I also used 3/4 C. coconut sugar instead of 1 C. white sugar. If I make again, however, I will add an additional cup of strawberries, as I love the moist strawberry bites & would like even more!
    Because I only got 1 loaf when I was expecting 2, I gave 4 stars…. or at least I tried to! It wouldn’t take anything less than 5 stars…

  4. Made this recipe, baked on 350 degrees, for 1 hour, added vanilla extract, Brown sugar, chopped pecans, the smell of it baking was heavenly. My sister saw the recipe on FB, and asked me to make it, sooo glad that I did, can’t hardly wait to taste it

  5. This is delicious! I used thawed frozen strawberries from last year and some frozen bananas I had, they worked great! Chop the berries up coarsely. This only makes one loaf in a regular size bread pan, not two. I baked it at the higher temp as directed and then about 45 minutes at the lower temp in a convection oven. Perfect.

    1. I’m using a convection oven, also & followed the direction on-spot (using blueberries, though). Yes, it made only 1 loaf-pan, but after cooking 375 for 15min, it’s now been in the oven 35min @ 350 & is still very gooey in the middle, yet perfectly brown on the outside. I’m trying to cover w/ foil to prevent burning & placed in another 20min @ lower temp … hopefully this works.

      1. This is exactly what happened to mine. 375 to start made the outsides really brown – finally had to take out and the center is all dough

        1. i loved the flavor but it is pure dough on the inside. Next time I would do 350 the whole time I also only got 1 loaf pan also. Any suggestions ?

      2. If your getting 1 loaf and it’s still gooey inside, I’m guessing it’s because you put too much batter in one pan. If you spread the batter out evenly between the two pans and bake at the instruction time it should rise and be baked all the way through.

  6. Love most of the recipes, on here and some have the ingredients in their cupboard, thank you for sharing your recipes

  7. I have made this at least a half dozen times, I buy extra bananas just for this recipe. I experimented a few times with blueberries instead of strawberries and it is equally as delicious. In fact half my family is Team Strawberry and the other is Team Blueberry. I think the next time I make it, I will do a pan with each fruit to please everyone.

  8. Made this for the 1st time and my family loved it! Need to make this again but with blueberries! Really love this delicious recipe, thank you!

  9. I made this recipe this morning and my husband and I really enjoyed it. It was flavorful and a great way to use up some bananas and strawberries we had. I was unsure whether it would make two loaves as the recipe indicates based on the comments but it did make two loaves. Just divide the batter evenly in the pans and it will rise due to the baking soda. My cooking time was a little longer than the recipe called for but every oven is different so no big deal.

  10. I made muffins. Half the recipe yields 10 muffins (now 9 because I already ate one!). I baked them at 375 for 33 minutes. They are moist and delicious. Thanks!!

  11. I made the 1st time as directed & my boyfriend ate the entire loaf in 1 day … this time w/ blueberries! I use raw sugar, so the “light & fluffy” aspect isn’t there & use a hand-mixer only. I have no idea what “over mix” means visually, but it still turns-out moist & beyond delicious!

  12. I made this recipe with my 2 year old daughter, it’s delicious. It was fun for us to make together, and came together quickly and easily. We made 2dz smallish muffins baked for 20 min and they were perfect !

  13. This was delicious! 5 stars for sure! But I am curious, what is the recommended storage for the leftovers? I’d love to have this for a few days, but don’t want to ruin it or have it go bad. Any suggestions?

      1. I was wondering this as well. Wasnt sure if it needed to be refrigerated or not (I usually do, but like it room temp better).

        1. Hi Lisa!
          The bread doesn’t need to be refrigerated. You can just leave it at room temperature for five to seven days. Thanks for the comment and for following along with me!

  14. Is it just me or does the bananas make the bread kind of gummy or doughy? Doesn’t slice well either. It falls apart

  15. Added a cup of milk chocolate chips, if I added a little pineapple and nuts it would taste like a banana split. Came out wonderful and was a hit at work.

  16. I have made this several times. It is always a hit. I’ve done mini loaves and muffins as well. Freezes great also!
    Thank you!

  17. I made this as per the recipe except added about a Tbsp of cinnamon, because I like cinnamon 🙂 and baked @ 350* for 50 mins. Turned out more cake-like than bread-like (not complaining) and was delicious. Thanks for sharing!

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