Description
This Strawberry Banana Bread is a moist, soft, and slightly sweet loaf packed with mashed bananas and juicy strawberries. It’s a delicious twist on classic banana bread, perfect for breakfast, brunch, or an afternoon treat. Serve it warm with butter or a drizzle of honey for extra indulgence!
Ingredients
Units
Scale
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (~1 cup)
- 1/2 cup (120ml) Greek yogurt or sour cream
- 1 cup (150g) fresh strawberries, diced
- 2 tbsp flour (to coat strawberries, prevents sinking)
Instructions
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Preheat oven & prepare pan:
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
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Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
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Prepare the wet ingredients:
- In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
- Stir in mashed bananas and Greek yogurt.
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Combine the batter:
- Gradually add dry ingredients to the wet mixture, stirring until just combined (don’t overmix!).
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Add strawberries:
- Toss diced strawberries with 2 tbsp flour (prevents sinking), then gently fold into the batter.
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Bake:
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, loosely tent with foil after 40 minutes.
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Cool & serve:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy warm or at room temperature!
Notes
- Frozen Strawberries? Use frozen (diced) strawberries, but do not thaw before adding to the batter.
- Make It Healthier: Swap ½ cup flour for whole wheat flour and use honey or maple syrup instead of sugar.
- Storage: Store at room temp for 2 days or refrigerate for up to 5 days. Freeze slices for up to 3 months.