Strawberry Banana Bread
A delightful blend of sweet strawberries and ripe bananas, this quick bread is moist, flavorful, and perfect for any meal or snack.
Ingredients
Main Ingredients
- 3 ripe bananas, mashed Use overripe bananas for better sweetness.
- 1 cup fresh strawberries, chopped Can use a mix of ripe and slightly tart strawberries.
- 1/2 cup sugar Adjust based on preference.
- 1/4 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour.
Glaze Ingredients
- 1/2 cup powdered sugar For glaze.
- 2 tablespoons fresh strawberry puree For glaze.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the mashed bananas, eggs, and vanilla extract, and mix well.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture until just combined.
- Fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Glaze Preparation
- For the glaze, whisk together powdered sugar and strawberry puree until smooth and drizzle over the cooled bread before serving.
Notes
Store cooled bread in plastic wrap for up to three days at room temperature. Can be refrigerated for up to a week or frozen for 2-3 months. Thaw at room temperature or heat in oven when ready to enjoy.