Strawberry Banana Bread Recipe
This Strawberry Banana Bread is a moist and flavorful twist on classic banana bread, featuring fresh diced strawberries and crunchy walnuts. Perfect for breakfast, snacks, or dessert, it combines the natural sweetness of ripe bananas with the tangy freshness of strawberries in a tender, spiced loaf.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup mashed banana (about 2 large bananas)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup whole milk Greek yogurt
Add-ins
- ½ cup small diced strawberries (fresh)
- ½ cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350˚F (175˚C) and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the longer sides for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a larger bowl, mash the bananas thoroughly. Add the eggs, granulated sugar, and Greek yogurt, then whisk until the mixture is smooth and well combined.
- Incorporate Dry into Wet: Sprinkle the flour mixture over the banana mixture and gently fold using a rubber spatula. Fold just until no visible flour streaks remain, being careful not to overmix to keep the bread tender.
- Add Strawberries and Walnuts: Gently fold in the diced strawberries and chopped walnuts, distributing them evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50 to 55 minutes or until a cake tester or toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil after 35 minutes to prevent burning.
- Cool and Serve: Allow the bread to cool in the pan for at least 20 minutes. Then use the parchment overhang to lift it out and transfer to a wire rack to cool completely before slicing and serving.
Notes
- For best results, use ripe bananas with brown spots for maximum sweetness and moisture.
- Fresh strawberries are preferred; if using frozen, thaw and drain excess moisture before folding into the batter to avoid sogginess.
- Walnuts can be substituted with pecans or omitted for a nut-free option.
- To keep the bread moist, avoid overmixing the batter once the dry ingredients are added.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.
Find it online: https://cookedbygrace.com/strawberry-banana-bread-recipe/
