Banana bread is a classic treat that is loved by many, but have you ever tried adding strawberries to it?
This Strawberry Banana Bread recipe is a unique twist on the traditional banana bread that is sure to become a new family favorite.
This recipe has been passed down through my family for generations, and I am excited to share it with you.
Not only is it easy to make, but it is also a delicious way to use up any overripe bananas and strawberries.
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup fresh strawberries, diced
- Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, and mix until well combined. Stir in the vanilla extract.
- Add the mashed bananas to the wet mixture and mix until well combined.
- Gradually stir in the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Q: Can I use frozen strawberries for this recipe?
A: Yes, you can use frozen strawberries but make sure to thaw them completely and pat them dry before dicing them and adding them to the batter.
Q: Can I substitute the all-purpose flour with a gluten-free flour?
A: Yes, you can use a gluten-free flour blend, but it may affect the texture and taste of the bread.
Q: How should I store the banana bread?
A: The bread should be wrapped tightly in plastic wrap or aluminum foil and stored at room temperature for up to 3 days.
Alternatively, you can store it in the refrigerator for up to a week or freeze it for up to 3 months.
Tips to Making Banana Bread:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. If your bananas are not ripe enough, you can place them in a paper bag with an apple to speed up the ripening process.
- Don’t overmix: Overmixing the batter can result in a tough and dense bread. Mix until the ingredients are just combined.
- Add mix-ins: Experiment with adding different mix-ins to your banana bread such as nuts, chocolate chips, or in this case, diced strawberries.
- Let it cool: Allow the bread to cool for at least 10-15 minutes in the pan before removing it to cool completely on a wire rack. This will help prevent the bread from breaking apart.