Strawberry Banana Bread

1 loaf
1 hr 30 min

This recipe for Strawberry Banana Bread takes moistness to the extreme. Packed with mashed bananas and roasted strawberries, this loaf gets a piping of pink frosting for an extra punch of strawberry flavor.


When I go off the deep end and murder my refrigerator, just know Smucker’s is the reason I’ll get off with an insanity plea. I mean, nothing makes you lose your mind like foraging for food in the depths of your refrigerator only to have a jelly jar nosedive off the top shelf and land on your big toe. You’d think jellied strawberries encased in glass, free falling at a rate of 11 mph until their momentum was stopped by my now-shattered pedicure would be a sign to skip snack time. But I ignored that sign, and the throbbing pain in my foot, and doubled-down on dessert.


Contrary to what you may think, being pummeled by a jelly jar doesn’t kill your appetite. People actually burn calories at a higher rate when injured. Which is how I justify my sudden urge to whip up a batch of banana bread. And since I have strawberries on the brain, and my socks, I’m putting a twist on the classic recipe by adding roasted strawberries.

Roasting fresh strawberries amps up the flavor and brings out their fruity sweetness. If you’ve never roasted strawberries before, it’s a cinch. Just give them a rough chop, place on a baking sheet then pop them in the oven. Plus, this step doesn’t add prep time to the banana bread recipe because you can prepare the batter while the strawberries roast.


Including roasted strawberries in your banana bread is a great way to switch up a tried-and-true recipe, but the strawberry love doesn’t stop there. That’s because we’re going a step further and piping homemade strawberry buttercream on top. Frosting on banana bread, you ask? Yep, frosting makes everything better, from bread to a broken toe. Try this bread recipe for yourself and taste the yummy difference strawberries can make inside and out.

Before sharing the Strawberry Banana Bread recipe, here are a few tips to help you out:


Ingredient Tips


This banana bread requires fresh strawberries, unfortunately, frozen strawberries don’t work as a substitute since they do not roast well.


Overripe bananas are a must for this recipe. Choose bananas so brown and covered with bruises that they look like Mike Tyson punched them.


Full-fat sour cream is a great substitute for plain Greek yogurt in this recipe.


Preparation Tips


Always use the spoon and level method to measure flour. Scooping from the bag overpacks flour into the measuring cup which steals moisture from the bread.


Only bake this bread in a 9 x 5 metal loaf pan. Glass pans require longer bake times and, therefore, are not recommended for this quick bread recipe.


How to Store Strawberry Banana Bread


Store homemade bread in an airtight container at room temperature up to 2 days or in the refrigerator up to 7 days.


Can You Freeze Banana Bread?


Yes, you can freeze banana bread up to 3 months. For best results, double wrap the cooled loaf with plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator then frost and serve.

I hope you enjoy this fruity twist on banana bread. Please leave a comment and rating when you’ve tried it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.


Finally, if you like strawberries for breakfast then you’ll love these Strawberry Cinnamon Rolls. Made with yeast dough then filled with a medley of jam and fresh berries, mornings are sweeter eating this treat.

Recipe details
  • 1  loaf
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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Ingredients
Strawberry Banana Bread
  • 2 cups fresh strawberries rough chopped
  • 2 cups all-purpose flour unbleached
  • 1 tsp baking soda
  • 1/4 tsp sea salt fine
  • 1/2 tsp ground cinnamon
  • 3/4 cup light brown sugar
  • 2 cups overripe bananas mashed
  • 2 large eggs room temperature, beaten
  • 1 tsp vanilla extract pure
  • 1/4 cup plain Greek yogurt room temperature
  • 8 Tbsp unsalted butter melted and cooled
Strawberry Frosting
  • 1/2 cup freeze dried strawberries
  • 1/4 cup unsalted butter room temperature
  • 1 cup powdered sugar
  • 1 Tbsp heavy cream
  • 1 tsp vanilla extract pure
Instructions
Strawberry Banana Bread
Preheat oven to 350 degreees.
Placed chopped strawberries on a baking sheet in a single layer then roast for 25 minutes.
While strawberries are roasting, line a 9 x 5 loaf pan with parchment paper then set aside.
In a large bowl, combine flour, baking soda, salt, cinnamon and brown sugar. Set aside.
In a separate mixing bowl, whisk mashed bananas and beaten eggs with vanilla and Greek yogurt until combined.
Add the cooled melted butter to the mashed banana mixture. Stir to combine.
Add flour mixture, 1 cup at a time then gently stir until combined. Scrape down the sides of the bowl with a rubber spatula as needed. Avoid overmixing.
Gently fold in the roasted strawberries.
Pour batter into the parchment-lined loaf pan.
Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean. Tent the loaf with foil while it bakes if it appers to be overbrowning.
Cool bread in the pan for 10 minutes before turning loaf out onto a rack to cool completely.
Strawberry Frosting
Place freeze dried strawberries in a food processor then pulse them to a fine powder. Set aside.
In large mixing bowl, cream butter with an electric mixer until smooth.
Reduce mixer speed to low then add freeze dried strawberry powder, powdered sugar, heavy cream and vanilla. Mix on low until combined then increase mixer speed to high and beat until fluffly – approximately 3 mintues.
When strawberry banana bread has cooled completely, pipe strawberry frosting on top.
Bread can be stored in an airtight container at room temperature up to 2 days or in the refrigerator up to 7 days.
Whisking Wolf
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