Strawberry Banana Bread
Strawberry Banana Bread is a delightful and comforting treat that combines the sweet essence of ripe bananas and the juicy brilliance of fresh strawberries. Each slice offers a moist texture, bursting with flavor that will remind you of sunny days spent enjoying homemade baked goods. This easy-to-follow recipe is savory enough to make for breakfast, a snack, or dessert, and is perfect for sharing with loved ones. Join me on this step-by-step journey as we explore how to create this delicious fusion of flavors that everyone in the family will adore.
Why You’ll Love This Recipe
There are countless reasons to fall in love with this Strawberry Banana Bread. First, the preparation is incredibly easy and can be done within an hour, making it a fantastic option for busy mornings or spontaneous baking sessions. You’ll find that this recipe is a crowd-pleaser, as the combination of bananas and strawberries appeals to both kids and adults. With minimal ingredients, you likely already have many on hand, making this recipe budget-friendly and efficient. Plus, it’s a great way to avoid wasting those overripe bananas resting on your countertop.
Ingredients
To make the perfect Strawberry Banana Bread, gather the following ingredients that not only come together beautifully but also create an irresistible aroma as they bake:
- 7 oz fresh strawberries: These sweet, juicy gems, hulled and chopped into 1/2-inch pieces, add bursts of flavor throughout the bread.
- 2 tablespoons granulated sugar: To enhance the sweetness of the strawberries.
- 2 tablespoons all-purpose flour: For dusting the strawberries to prevent them from sinking in the batter.
- 5 tablespoons powdered sugar: For a lovely glaze that adds an extra touch of sweetness.
- 1¾ cups all-purpose flour: The base for our bread, creating that soft, tender crumb.
- 1 teaspoon baking soda: To give our loaf the perfect rise.
- ½ teaspoon fine sea salt: To balance out the sweetness.
- ¼ teaspoon ground cardamom: An aromatic spice that adds depth and warmth.
- 3 small ripe bananas: About 1 cup smashed, they lend moisture and a natural sweetness.
- ½ cup packed light brown sugar: This brings a delightful caramel flavor.
- ¼ cup granulated sugar: For an extra hint of sweetness.
- 2 large eggs: At room temperature, these bind the ingredients together.
- 2 teaspoons vanilla bean paste: For an aromatic and flavor-packed touch.
- ½ cup unsalted butter: Melted and cooled slightly, it enriches the bread.
Step-by-Step Directions
Start your baking adventure by preheating your oven to 350 degrees F. Prepare an 8½-by-4½-inch loaf pan by lightly buttering it and lining the bottom with parchment paper to ensure an easy release.
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Prepare the Strawberries: In a bowl, toss the chopped strawberries with 2 tablespoons of granulated sugar. Allow them to drain for about 30 minutes to intensify their sweetness.
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Melt the Butter: Next, melt your ½ cup of unsalted butter and let it cool slightly.
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Mix Dry Ingredients: In a separate bowl, whisk together 1¾ cups of flour, 1 teaspoon of baking soda, ½ teaspoon of fine sea salt, and ¼ teaspoon of ground cardamom.
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Combine Wet Ingredients: In a large bowl, mash the 3 ripe bananas until smooth, then mix in the ½ cup of packed brown sugar, ¼ cup of granulated sugar, 2 large eggs, and 2 teaspoons of vanilla bean paste. Stir until well combined.
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Incorporate Butter and Dry Ingredients: Gradually combine the banana mixture with the melted butter, then gently fold in the dry ingredients until just mixed.
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Prepare the Strawberries: Pat the drained strawberries dry to remove excess moisture, toss them with 2 tablespoons of flour, and fold them into the batter. This will keep the strawberries from sinking to the bottom.
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Bake: Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the bread cool in the pan for about 30 minutes, then transfer it to a wire rack to cool completely.
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Glaze (Optional): For a delightful glaze, mix 5 tablespoons of powdered sugar with strawberry juice and brush it over the cooled loaf for a sweet finish.
Tips & Tricks
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Banana Ripeness: The riper the bananas, the sweeter and more flavorful they will be. Look for bananas with plenty of brown spots for the best results.
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Check for Doneness: If you’re unsure about the bread being cooked, use a toothpick—if it comes out clean, it’s ready!
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Different Fruits: Feel free to substitute strawberries with blueberries or raspberries for a fresh twist on this recipe.
Serving Suggestions & Pairings
Strawberry Banana Bread makes a wonderful addition to breakfast or brunch. Serve it warm with a pat of creamy butter or alongside a dollop of yogurt for a refreshing snack. It also pairs beautifully with a cup of coffee, tea, or a refreshing iced drink. Bring it along for picnics or potluck gatherings, or simply enjoy it as a comforting dessert after dinner with friends and family.
Nutritional Information
Each slice of Strawberry Banana Bread has approximately 180 calories, with 3g of protein, 4g of fat, and 32g of carbohydrates. This treat offers a nice balance of nutrients from the fruits while keeping it on the sweeter side. Enjoy in moderation as a part of a balanced diet.
Storing Tips & Variations
To keep your Strawberry Banana Bread fresh, store it at room temperature wrapped in plastic for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat in the oven or microwave.
- Variations: You can mix in nuts for additional crunch or even add some chocolate chips to satisfy sweet cravings.
Conclusion
Strawberry Banana Bread is a delightful culinary creation that is sure to become a favorite in your household. With its enticing flavors and easy preparation, it’s a recipe you’ll want to make time and again. So grab those ingredients and start baking; your kitchen will be filled with mouthwatering aromas that will delight everyone around you. Don’t forget to share your baking adventures and tell us how your loaf turned out!
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries in this recipe. However, it’s best to thaw and drain them before adding them to the batter to maintain the right consistency.
2. How can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Ensure that other ingredients, such as baking powder, are also gluten-free.
3. Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans can enhance the texture and flavor of your bread. Just fold them in along with the strawberries.
4. Can I use less sugar?
Yes, if you prefer a less sweet bread, you can reduce the amount of granulated and brown sugar by up to half. The natural sweetness from bananas and strawberries will still provide a delicious result.
5. What’s the best way to ripen bananas quickly?
To ripen bananas quickly, place them in a paper bag at room temperature. You can add an apple to the bag to speed up the ripening process even more.
Print
Strawberry Banana Bread
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful treat that combines the sweet essence of ripe bananas and juicy fresh strawberries, perfect for breakfast, snacks, or dessert.
Ingredients
- 7 oz fresh strawberries, hulled and chopped into 1/2-inch pieces
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour (for dusting strawberries)
- 5 tablespoons powdered sugar (for glaze)
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cardamom
- 3 small ripe bananas (about 1 cup smashed)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla bean paste
- ½ cup unsalted butter (melted and cooled slightly)
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8½-by-4½-inch loaf pan by lightly buttering it and lining the bottom with parchment paper.
- In a bowl, toss chopped strawberries with 2 tablespoons of granulated sugar. Allow them to drain for about 30 minutes.
- Melt your ½ cup of unsalted butter and let it cool slightly.
- In a separate bowl, whisk together 1¾ cups of flour, baking soda, salt, and ground cardamom.
- In a large bowl, mash the bananas until smooth, then mix in brown sugar, granulated sugar, eggs, and vanilla bean paste. Stir until well combined.
- Gradually combine the banana mixture with melted butter, then gently fold in dry ingredients until just mixed.
- Pat the drained strawberries dry, toss with 2 tablespoons of flour, and fold into the batter.
- Pour batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick comes out clean.
- Let cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely.
- For a glaze, mix 5 tablespoons of powdered sugar with strawberry juice and brush over the cooled loaf.
Notes
Use overripe bananas for more sweetness. Feel free to substitute strawberries with blueberries or raspberries.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
