Strawberry Banana Bread
This is the best strawberry banana bread because it has the perfect combination of fresh strawberries and bananas. All you need is 10 minutes of prep time and this will easily become one of your new favorite quick bread recipes!
Equipment
- Bread Pan
- Large Mixing Bowl
Ingredients:
- 2 overripe bananas
- 1 large egg
- ¼ cup milk
- ¼ cup unsalted butter, melted
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup strawberries, plus 2 tablespoons of all-purpose flour
Instructions:
- Preheat the oven to 350 degrees and line your loaf pan with parchment paper and non-stick spray (see note below).
- Mash the bananas with a fork in a large mixing bowl. Then mix in the egg, milk, melted butter, vegetable oil, and vanilla extract with a wooden spoon or rubber spatula.
- Add the flour, sugar, baking soda, and salt and fold into the wet ingredients. Do not overmix (once you see no more white flour, stop).
- In a small bowl, add the ¾ cup chopped strawberries (I cut the strawberries in half, then half again, then into bite-size pieces) with 2 tablespoons of flour. Mix together, then fold into the batter.
- Scrape the batter into the prepared pan and smooth out. Top with extra diced strawberries if desired. Bake for 35 minutes and then remove from the oven, cover the pan with foil, and bake for an additional 15-20 minutes (use a toothpick to check for doneness).
- Cool in the pan for 10 minutes, then remove the bread and finish cooling on a wire rack completely before serving.
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes:
- Strawberries: In order to help the berries not sink into the bread when baking, we need to coat them in flour first before folding them into the batter.
- Bread Pan: Line your 9×5-inch bread pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Bake Time: This bread will bake for 35 minutes before you'll have to remove it from the oven, cover the pan with a sheet of foil, and bake for an additional 15-20 minutes. This helps the bread from becoming too dark on the outside.
Nutrition
Serving: 1sliceCalories: 246kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 23mgSodium: 235mgPotassium: 137mgFiber: 1gSugar: 19gVitamin A: 50IUVitamin C: 8mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!