There’s a certain magic that happens when you have a bunch of sad, spotty bananas sitting on your counter. You know the ones I’m talking about. They’ve gone past the point of a quick snack and are practically begging to be turned into something amazing.
Usually, that means classic banana bread. But the other day, I also had a carton of strawberries that were one day away from being a little too soft. A lightbulb went off.
What if I combined the two? The result was this Strawberry Banana Bread. It’s perfectly moist, packed with the comforting flavor of banana, and bursting with bright, juicy bits of strawberry.
This isn’t just a recipe; it’s a way to rescue your fruit from the brink and create a treat that feels both familiar and excitingly new. It’s the perfect thing for a lazy Sunday morning, an afternoon snack, or even a simple dessert.
What You’ll Need
Let’s get our ingredients in order. Having everything measured and ready to go makes the whole process feel like a breeze. It’s a little trick chefs call “mise en place,” but I just call it “not panicking later.”
- All-Purpose Flour: The backbone of our bread.
- Baking Soda: This gives our bread its beautiful lift.
- Salt: A pinch is all you need to balance the sweetness.
- Cinnamon: A hint of warmth that pairs wonderfully with banana.
- Unsalted Butter: Make sure it’s softened to room temperature.
- Granulated Sugar: For that classic sweetness.
- Brown Sugar: Adds moisture and a hint of caramel flavor.
- Eggs: To bind everything together.
- Very Ripe Bananas: The spottier, the better! This is where the flavor is.
- Vanilla Extract: A splash enhances all the other flavors.
- Fresh Strawberries: Diced into small pieces.
Pro Tips
I’ve made this bread more times than I can count, and I’ve learned a few things along the way. These little tips will help you get a perfect loaf on your very first try.
- Don’t Overmix the Batter. Once you add the dry ingredients to the wet, mix only until you no longer see streaks of flour. A few lumps are okay! Overmixing develops the gluten and can make the bread tough and dense instead of soft and tender.
- Coat the Strawberries in Flour. Before adding your diced strawberries to the batter, toss them in a tablespoon of flour. This simple step helps prevent them from sinking to the bottom of the loaf pan while baking, ensuring you get bits of strawberry in every single slice.
- Trust the Toothpick, But Also Your Eyes. The classic toothpick test is great. If it comes out clean or with a few moist crumbs, it’s done. But also look for visual cues. The bread should be a deep golden brown, and the edges should be pulling away slightly from the sides of the pan.
- Patience is a Virtue (Especially for Cooling). I know it’s tempting to slice into it the second it comes out of the oven, but let it cool in the pan for 10-15 minutes first. Then, transfer it to a wire rack to cool completely. Slicing it while it’s too hot can cause it to fall apart.
Required Tools
You don’t need any fancy equipment for this recipe. Just the basics will do the trick.
- 9×5 inch Loaf Pan
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Spatula
- Measuring Cups and Spoons
- Wire Cooling Rack
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it to suit your taste or what you have in your pantry.
Here are a few ideas to get you started:
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Unsalted Butter | Melted Coconut Oil | Use a 1:1 ratio. |
| Sugars | Maple Syrup or Honey | Reduce other liquids slightly. |
| All-Purpose Flour | Half Whole Wheat Flour | Adds a nutty flavor. |
| Add-ins | Chocolate Chips, Walnuts | Add about 3/4 cup. |
How to Make Strawberry Banana Bread
Ready to bake? Let’s go through it step by step. Just follow along, and you’ll have a warm, delicious loaf in no time.
Prep time: 15 minutes
Cook time: 55-65 minutes
Yields: 1 loaf (about 10-12 slices)
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 3 large very ripe bananas, mashed (about 1 1/2 cups)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, hulled and diced
Instructions:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set it aside for later.
Step 3: In a large bowl, use a hand mixer or stand mixer to beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add the eggs one at a time, beating well after each one. Then, mix in the mashed bananas and vanilla extract.
Step 5: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until just combined. Remember, no overmixing!
Step 6: In a small bowl, toss the diced strawberries with a tablespoon of your dry flour mixture. Gently fold the coated strawberries into the batter.
Step 7: Pour the batter into your prepared loaf pan and spread it evenly with the spatula.
Step 8: Bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread is ready.
Step 9: Let the bread cool in the pan on a wire rack for about 15 minutes before carefully removing it from the pan. Let it cool completely on the wire rack before you slice and serve.
The Nitty Gritty: Nutrition, Pairings, and More
Let’s break down some of the finer points of this delicious bread.
Nutritional Snapshot
This is an estimate per slice, based on 12 slices per loaf. Actual values can vary based on your specific ingredients.
- Calories: Approx. 250 kcal
- Carbohydrates: 38g
- Protein: 4g
- Fat: 10g
- Sugar: 20g
Dietary Swaps
Need to adjust this for a specific diet? No problem.
| To Make It… | Swap This | With This |
|---|---|---|
| Gluten-Free | All-Purpose Flour | 1:1 Gluten-Free Baking Flour |
| Dairy-Free | Unsalted Butter | Dairy-free butter or coconut oil |
| Vegan | Butter & Eggs | Coconut oil & flax eggs |
Meal Pairing Suggestions
While this bread is fantastic on its own, you can easily dress it up. Try a warm slice with a smear of cream cheese or a dollop of whipped cream. It’s the perfect companion to your morning coffee or a relaxing cup of afternoon tea.
Cooking Time Efficiency
To make this process super smooth, measure out all your ingredients before you start mixing anything. Preheat your oven as the very first step. While the bread is baking, you’ll have plenty of time to clean up your bowls and utensils, so you can relax once it’s out of the oven.
Leftovers and Storage
If you somehow have leftovers, here’s how to keep them fresh.
Store the completely cooled bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 3 days.
For longer storage, you can refrigerate it for up to a week. To freeze, wrap the whole loaf (or individual slices) in plastic wrap, then a layer of aluminum foil. It will keep well in the freezer for up to 3 months.
Frequently Asked Questions
Q1. Why did my bread come out dense or gummy?
Ans: This is almost always caused by one of two things: overmixing the batter or using bananas that weren’t ripe enough. Mix just until the flour disappears, and use those super spotty bananas for the best texture and flavor.
Q2. Can I use frozen strawberries?
Ans: Yes, you can! Do not thaw them first. Toss the frozen, diced strawberries in flour just like you would with fresh ones and fold them into the batter at the very end. You may need to add a few extra minutes to the baking time.
Q3. My bread sank in the middle. What went wrong?
Ans: A sunken middle can happen if the bread is underbaked. Make sure the toothpick test is done in the very center of the loaf. It could also be from opening the oven door too frequently during baking, which lets the heat out.
Q4. Can I make these into muffins?
Ans: Absolutely! This recipe works great for muffins. Just divide the batter among a lined 12-cup muffin tin and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
Wrapping Up
There you have it! A simple, delicious way to use up those ripe bananas and fresh strawberries. This bread is a real crowd-pleaser and so easy to whip up.
It fills your home with the most incredible aroma while it bakes, and the final result is a tender, flavorful loaf that’s hard to resist.
I hope you give this recipe a try. If you do, please come back and leave a comment below. I’d love to hear how it turned out for you or if you added your own unique twist!
