Strawberry Banana Bread
Delicious strawberry morsels mixed with banana cream swirling throughout fluffy, moist and rich luscious bread.
Servings: 8
Calories:
Equipment
- Loaf Pan (9" x 5")
Ingredients
- 3 ripe bananas
- 1 ½ cups (about 7-8 oz) Strawberries
- 1 tbsp flour
Wet
- ½ cup (1 stick) unsalted butter softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs room temperature
Dry
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat the oven to 350°F / 176°C. Grease the loaf pan (9x5) with softened butter or coat with cooking spray.
- Cleaned, remove stem & cut the strawberries into quarters. Coat the strawberries with 1 tbsp of flour. Set aside until ready to use.
- In a large bowl; combine all the sugar and butter as you mix. Then add one egg at a time while continuing to mix. Add vanilla extract and mix.
- Add flour, salt, baking powder & baking soda to the bowl as you mix everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- Smash the ripe bananas using a fork and mix them into the batter. Then add the coated strawberries to the batter as you gently fold everything together using a spatula (Do not over mix or use a mixer). Transfer the batter to the loaf pan.
- Bake for 55-65 minutes or until a toothpick placed in the center of the bread comes out clean.
- Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a cake rack to finish cooling.