Description

This Strawberry Banana Bread offers a delightful balance of sweet and subtly tart flavors within a tender, moist crumb. Ripe bananas provide natural sweetness and a soft texture, complemented by bursts of fresh, diced strawberries throughout. A smooth, pale pink glaze, subtly flavored with strawberry, cascades over the top, adding a touch of elegance and an extra layer of sweetness. This quick bread is baked to a golden perfection, making it suitable for breakfast, a snack, or a light dessert.

Ingredients

Scale

For the Bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3–4 medium bananas)
1 cup fresh strawberries, hulled and diced
1 tablespoon all-purpose flour (for tossing strawberries)
For the Strawberry Glaze:
1 1/2 cups powdered sugar
2–3 tablespoons milk (or fresh strawberry puree for more flavor/color)
1/4 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
In a medium bowl, whisk together the 2 cups of flour, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a small bowl, toss the diced strawberries with the remaining 1 tablespoon of flour. Gently fold the floured strawberries into the batter.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
While the bread cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk (or strawberry puree), and vanilla extract until smooth and pourable. Add more milk a teaspoon at a time if needed to reach desired consistency.
Once the bread is completely cool, drizzle the strawberry glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

Ensure bananas are very ripe with brown spots for the best flavor and sweetness.

Do not overmix the batter; overmixing can lead to a tough bread.

Tossing strawberries in a little flour helps prevent them from sinking to the bottom of the loaf.

Allow the bread to cool completely before applying the glaze to prevent it from melting off.

Store leftover banana bread at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 55 minutes

Nutrition

Calories: 320 kcal
Fat: 9g
Carbohydrates: 58g
Protein: 4g