Get ready to transform your baking game with the most mouthwatering, incredibly moist strawberry banana bread that will have your family and friends begging for seconds! This isn't just another banana bread recipe - it's a game-changing culinary experience that perfectly balances the sweet, natural flavors of ripe bananas and juicy strawberries. Imagine cutting into a slice of bread so tender and flavorful that it practically melts in your mouth, filling your kitchen with an aroma that will make everyone's stomach growl with anticipation.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 1 cup diced strawberries
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/3 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, then line with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy, leaving no large chunks.
- Add melted butter, sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure no lumps remain.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread tough.
- Carefully fold in the diced strawberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Optional: Sprinkle a few extra strawberry pieces on top of the batter for visual appeal.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Always use overripe bananas - the darker and spottier, the better! They provide maximum sweetness and moisture.
- Don't overmix the batter. Stir just until the dry and wet ingredients are combined to keep the bread tender.
- For extra flavor, consider toasting your strawberries lightly before adding them to the batter to intensify their sweetness.
- Use parchment paper for easy removal and perfect bread shape every time.
- Check your bread's doneness with the toothpick test - a few moist crumbs are perfect, but no wet batter.
- Let the bread cool completely before slicing to allow the texture to set properly.
- Store in an airtight container to maintain moisture and freshness for up to 3 days.
Nutrition Facts
Calories: 241kcal
Carbohydrates: g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: mg
