Strawberry Banana Bread
Publlished: May 24, 2021 | Last modified: June 22, 2023.
This Strawberry Banana Bread is a summery twist on a classic made with simple, wholesome ingredients like creamy Greek yogurt, 2 farm fresh eggs and vibrant, juicy strawberries for a welcome pop of colour. Sweet, moist, jammy… delicious!
Flavoured with hints of cinnamon and vanilla and featuring delicious notes of strawberry cream, this fruit forward loaf takes a little longer to bake, but I promise the result is well worth the wait.
For a more complete snack or meal, simply add a cup of chopped walnuts or your favourite seeds for a superfood plant protein boost!
7 More Recipes to Make with Summer Fruit
4-Ingredient Chia Seed Strawberry Jam
No-Churn Chocolate Cherry Ice Cream
Bakery Style Blueberry Muffins
Buttermilk Blueberry Breakfast Cake
Strawberry Banana Bread
Makes 8-10 Servings; prep time 20 minutes, cook time 65-70 minutes.
Ingredients:
2 cups bread or all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
¾ cup dark brown sugar
½ cup vegan or unsalted butter
1 teaspoon pure vanilla extract
3 medium bananas, mashed
¼ cup Greek yogurt
1 ½ cups fresh strawberries, sliced
1 cup walnuts, chopped (optional)
Instructions:
Preheat oven to 350°F (177ºC) and prepare parchment-lined loaf pan.
In a medium-sized mixing bowl, sift together flour, baking powder, cinnamon, baking soda and salt and set aside.
In a large mixing bowl, whisk together melted butter and sugar. Add eggs and vanilla and stir together until well combined. Fold in mashed banana and mix just until incorporated.
Add half the dry flour mixture and stir just until flour is covered in wet ingredients. Fold in Greek yogurt turning over 6-7 times.
Add 1 cup strawberries and walnuts to remaining flour mixture and stir together just until berries are covered with flour and evenly distributed. Toss flour-covered berries into batter and stir it all together scraping down the sides just until combined. *Batter should still be lumpy with pieces of fruit and nuts scattered throughout and you should still be able to see bits of flour. This will result in a lighter, fluffier texture.
Transfer batter to prepared loaf pan. Smooth top with spatula to ensure batter is evenly distributed and top with remaining ½ cup sliced strawberries.
Bake for 65-70 minutes until golden and tester comes out clean. Let cool for at least 30 minutes prior to serving and enjoy!
Notes:
To make gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend in place of the bread or all-purpose flour.
Fresh berries: This loaf takes a little longer to bake due to the additional moisture in the berries and yogurt. I do not recommend using frozen strawberries in this recipe.
Butter: I often use vegan butter for baking and it works perfectly in this recipe. Using unsalted butter will result in slightly richer caramelization.
Slicing: Let cool for at least 30 minutes then slice with a sharp knife so the bread maintains its shape and doesn’t crumble.
Storage: Left over banana bread may be stored in a well-sealed container on the counter for up to 3 days, in the refrigerator for up to a week or frozen for up to 3 months.
