Description
This moist and fruity Strawberry Banana Bread blends the sweetness of ripe bananas with bursts of fresh strawberries. Perfect for breakfast, brunch, or a comforting snack, it’s easy to make and even easier to love.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup fresh strawberries, chopped
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- In one bowl, whisk together the flour, baking soda, and salt.
- In another bowl, mash the bananas and mix in the melted butter, yogurt, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped strawberries carefully without overmixing.
- Pour the batter into the prepared loaf pan.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
- Use very ripe bananas for the best flavor and texture.
- Pat strawberries dry before adding to the batter to prevent sogginess.
- Tent the loaf with foil halfway through baking if the top browns too quickly.
- Store at room temperature for 3 days or freeze slices individually.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg