Description
Strawberry Banana Bread combines the sweet richness of overripe bananas with juicy strawberries in a moist, tender loaf. Perfect for breakfast, snack, or dessert, it’s easy to bake and even easier to love.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 large ripe bananas, mashed
2 large eggs
¾ cup granulated sugar
½ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
½ cup powdered sugar (optional, for glaze)
1–2 tablespoons milk (for glaze)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, mash bananas. Add eggs, sugar, oil (or butter), and vanilla. Whisk until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
5. Gently fold in diced strawberries. Reserve a few for topping if desired.
6. Pour batter into the prepared pan and smooth the top. Decorate with extra strawberry slices if desired.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack.
9. (Optional) Mix powdered sugar and milk to make a glaze. Drizzle over cooled bread.
Notes
Let the bread cool completely before glazing to prevent the icing from melting off.
Use room temperature eggs and bananas for better batter consistency.
Gently folding in strawberries keeps them intact and avoids bleeding into the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 17g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg