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Strawberry Banana Bread Recipe

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4.3 from 59 reviews

This Strawberry Banana Bread is a moist and flavorful twist on classic banana bread, featuring fresh diced strawberries and crunchy walnuts. With hints of cinnamon and Greek yogurt, this loaf is perfect for breakfast or a sweet snack.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup mashed banana (about 2 large bananas)
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup whole milk Greek yogurt

Add-ins

  • ½ cup small diced strawberries
  • ½ cup chopped walnuts

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350˚F (175˚C). Line a 9 by 5-inch loaf pan with parchment paper, allowing some overhang on the longer sides for easy bread removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt. Set this mixture aside for now.
  3. Combine Wet Ingredients: In a larger bowl, mash the bananas thoroughly. Add the eggs, granulated sugar, and Greek yogurt to the mashed bananas. Whisk well until fully combined and smooth.
  4. Incorporate Dry Ingredients: Pour the dry flour mixture over the wet banana mixture. Fold gently using a rubber spatula until no streaks of flour remain, being careful not to overmix to keep the bread tender.
  5. Add Strawberries and Walnuts: Gently fold in the diced strawberries and chopped walnuts into the batter, distributing them evenly without breaking the strawberries too much.
  6. Bake the Bread: Scrape the batter into the prepared loaf pan, smoothing the top. Bake for 50 to 55 minutes, checking doneness by inserting a toothpick or cake tester into the center; it should come out clean. If the bread starts browning too fast, tent loosely with aluminum foil after 35 minutes to prevent over-browning.
  7. Cool and Serve: Allow the loaf to cool in the pan for at least 20 minutes. Then lift it out using the parchment paper edges and place it on a wire rack to cool completely before slicing and serving.

Notes

  • For best results, use ripe bananas with plenty of brown spots for natural sweetness and moisture.
  • You can substitute Greek yogurt with sour cream or buttermilk if preferred.
  • To keep strawberries firmer, coat them with a bit of flour before folding them into the batter.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a nut-free version, omit the walnuts or replace with seeds such as pumpkin or sunflower seeds.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/strawberry-banana-bread-recipe/