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Strawberry Banana Bread

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This Strawberry Banana Bread is a moist and flavorful twist on classic banana bread. Fresh strawberries add a burst of sweetness, making this quick bread perfect for breakfast, a snack, or a delightful dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed (about 1 cup)
  • 1 1/2 cups fresh strawberries, diced
  • 1/4 cup Greek yogurt or sour cream

 

  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

  2. Mix Dry Ingredients:
    In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

  3. Prepare the Wet Ingredients:
    In a large mixing bowl, combine melted butter and sugar. Add eggs and vanilla extract, mixing well. Stir in the mashed bananas and Greek yogurt.

  4. Combine Wet and Dry Ingredients:
    Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

  5. Add Strawberries:
    Gently fold in the diced strawberries and lemon zest (if using). Lightly coat the strawberries with a tablespoon of flour before adding to prevent them from sinking.

  6. Bake:
    Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool and Serve:
    Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

  • You can add 1/2 cup of chocolate chips or chopped nuts for extra texture.
  • Use frozen strawberries if fresh are not available—just add them to the batter while still frozen.

 

  • Store bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.