Description
Strawberry Banana Bread is a soft, moist loaf that combines the natural sweetness of ripe bananas with bursts of juicy strawberries. This fruity twist on classic banana bread is perfect for breakfast, snacks, or dessert.
Ingredients
- 3 ripe bananas, mashed
- 1 cup fresh strawberries, chopped
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup sugar or maple syrup
- 1 large egg (or 1 flax egg for vegan)
- 1/3 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add sugar, egg, oil, and vanilla, and stir until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in chopped strawberries and any optional add-ins.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap strawberries for blueberries or raspberries for a variation.
- Use whole wheat flour for a heartier loaf.
- Top with oats or chopped nuts before baking for extra texture.
- To make muffins, bake at 350°F for 18–22 minutes.
- Wrap and freeze individual slices for quick future snacks.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
