Strawberry Banana Bread – Strawberry Banana Bread is made with fresh, luscious strawberries and bananas, which combine to create this bread soft and moist in every piece. This is a quick and easy bread that your family will enjoy! Bread is always a warm and delectable snack. Every mouthful of this strawberry bread is filled with fresh, luscious strawberries! You’re going to adore this no-mixer fast bread recipe! This dessert is a quick, easy, no-mixer recipe, and because I used oil instead of butter, there is no butter to cream and no mixer to clean. I prefer oil over butter because it keeps bread softer and springier. This recipe is the simple fast bread recipe you’ve been waiting for! It comes together quickly and has the ideal strawberry-banana flavor combo. It’s easy enough that the kids can help prepare it, and it has a wonderful strawberry flavor that they’ll like.
Strawberry Banana Bread Recipe:
Fresh fruits and veggies are usually on my mind during the cold months. With each slice of this fast and simple strawberry banana bread, you know you’re bringing summer back to life. It’s hot, fresh, and oh-so-delicious! You’ll appreciate how simple this strawberry banana bread recipe is to make. This bread is a quick and easy to make bread that is ideal for breakfast or as a snack! I adore banana bread, but adding fresh strawberries elevates it to a whole new level of wonderful! And the aroma of this bread baking in the oven fills the home with a wonderful aroma. Stop what you’re doing and turn on the oven!
You’ll need the following ingredients to make this delectable strawberry bread:
- Brown sugar
- Canola oil
- Sugar granules
- The sour cream
- Extract of vanilla
- Flour, all-purpose
- Baking soda and baking powder
- Bananas mashed
- Strawberries, fresh
If preferred, you can use plain Greek yogurt in place of the sour cream. To get the greatest flavor, choose whole fat or low-fat Greek yogurt rather than fat-free.
How To Make Strawberry banana Bread?
- In a large mixing basin, whisk together the flour, baking soda, and salt.
- In a medium mixing bowl, combine the melted butter, yogurt, eggs, bananas, and vanilla extract.
- Fold the wet and dry ingredients together: Fold the wet components into the dry ingredients until just incorporated.
- Fold in the strawberries I also like to put a few extras on the top.
- Bake and chill: Bake the bread and then set it aside to cool for an hour before slicing.
Tips And Tricks:
These suggestions are applicable to the majority of my fast bread recipes, but they are useful as a refresher.
- The butter must be chilled. We’re melting our butter (the fat we’re using in place of oil), but we don’t want it to be hot when we add it to the other components. If it is hot, it will begin to cook the eggs. Take a few moments to check that it is not hot to the touch.
- Make use of extremely ripe bananas. I’ll get to it in a minute.
- Take your time while measuring out your flour. Scoop the flour from the storage container into the measuring cup and level it off. You’ll need 10 2/3 ounces (300 g).
- Check to see if your baking soda is still fresh. Your bread will not come out properly if you do not have enough baking soda. To test it, put a little in a tiny cup of vinegar and see whether it responds right away.
- Salted butter can also be used for this. Simply omit the pinch of salt.
- Sugar: If you want a bit extra sweetness, swap out white sugar for brown sugar or, for a healthy alternative, try coconut sugar.
- Bananas: Thaw frozen bananas overnight at room temperature before using. If the bananas have any liquid, simply discard it before mashing them in the recipe.
- Who can say no to chocolate chips? Chocolate chips can be strewn on top, mixed into the batter, or both!
- Nuts or seeds: I prefer walnuts, but pecans, sunflower seeds, or pecans all provide a gentle crunch.
- Fresh local fruit: Use anything you find at your local farmers market that looks wonderful. Try cranberries, blueberries, or raspberries to make this banana bread more refreshing and delicious!
Banana Bread with Fresh Strawberries:
Baking with fresh strawberries may be hard since they contribute moisture to a dish, and it’s not a predictable amount of moisture. In other words, your one cup of strawberries could have more moisture than mine. This strawberry banana bread recipe, thankfully, is forgiving.
Bananas That Are Overripe For Banana Bread:
Have you ever noticed how most banana bread recipes call for using overripe bananas? Have you ever wondered why?
It is, without a doubt, due in part to the constancy. They are simple to crush and include into the dough. It’s also because the sweeter a banana becomes as it ripens. When most banana bread recipes include sugar, they account for this.
As a result, you may absolutely bake yellow bananas to achieve the desired consistency. You’ll want to bake at 350 degrees Fahrenheit for 15 minutes. However, you will end up with bread that is not as sweet as you had hoped.
It is preferable to use naturally overripe bananas.
Can I Substitute Whole Wheat Flour With All-Purpose Flour?
I haven’t tried it, but I think adding whole wheat flour will ruin the texture of this banana bread.
Is There An Alternative To Sour Cream?
As previously said, you can substitute plain Greek yogurt for the sour cream if desired.
I’ve had a few readers ask if they can leave out the yogurt/sour cream entirely, and the answer is no. The yogurt is required for the necessary chemical reactions in the batter to occur so that the bread may rise.
You might be able to use buttermilk, but you’d have to adjust the amount of dry ingredients.
Can I Substitute Greek yogurt?
Yes! That will be perfect in this recipe!
Is It Okay To Use Flavored Yogurt?
Yes! We used strawberry flavored yogurt in this recipe, and it is excellent.
What Can I Substitute For Yogurt?
The sour cream! In this recipe, sour cream can be used in place of the yogurt.
Can I Use Frozen Strawberries To Make The Strawberry Bread?
Baking with bananas and strawberries provides so much moisture that a dry bread is hard to achieve. Although the recipe will certainly work with frozen strawberries, they would leak more liquid and you will likely need to adjust by adding extra flour.
How Do You Know When The Bread Is Completely Baked?
It will take around 50-60 minutes to cook the strawberry banana bread, and it is recommended to check for doneness at approximately 50 minutes. When a toothpick inserted in the center of the loaf comes out clean, it will be golden brown.
Is It Possible To Make This Recipe Ahead Of Time?
Without a doubt! The bread keeps moist for a number of days, so you should be OK making it up to two days ahead of time.
How Long Can Strawberry Banana Bread Be Stored?
This dish will not keep as long as a regular banana bread because of the fresh strawberries. This should be stored in an airtight transparent jar and eaten within two to three days.
MORE DELICIOIUS RECIPES HERE:
- 1/2 cup softened butter
- 1 cup sugar, granulated
- 2 big beaten eggs
- 3 mashed ripe bananas
- 2 cups flour
- 1 tsp. baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups fresh strawberries, diced and tossed with 1 tbsp. flour
Preheat the oven to 375°F. Using a nonstick spray, coat two 9x5 loaf pans. Place aside.
In a large mixing basin, cream butter and sugar together with a KitchenAid Stand Mixer fitted with the paddle attachment until light and fluffy.
Eggs should be beaten with a fork in a small basin. Beat the eggs into the sugar mixture until they are well mixed. Mix in the mashed bananas until well mixed.
Sift together all of the dry ingredients: flour, baking soda, and salt. Slowly add the sifted dry ingredients to the banana mixture, mixing until just mixed. REMEMBER NOT TO OVERMIX! Fold in the floured strawberries.
Pour batter into prepared loaf pans and bake for 15 minutes at 375*F.
REDUCE the heat to 350°F and bake for another 30 minutes, or until the sides are slightly brown and a toothpick inserted into the middle comes out clean. Allow to cool fully in the loaf pans before removing from the pans.
Tip: Tent the pan with a sheet of foil placed loosely over it in the last 10 minutes of baking to avoid the top and sides from browning too much before the middle cooks through. Baking periods will vary depending on the moisture level of the bananas and strawberries, the environment, and the oven. Bake until done; keep an eye on your bread rather than the clock, and don't be concerned if it takes longer to bake than the baking estimations supplied.
Use an all-purpose gluten-free flour mix to make this gluten-free. Do not use solely almond flour or only coconut flour as a replacement.
Replace cane sugar with other forms of granulated sugar, decrease it, or omit it entirely.
Bread may be stored airtight at room temperature for up to a week or frozen for up to 6 months.