Fresh strawberry banana bread made with whole wheat flour for a healthier bread! Lightly sweet and perfect for summertime!
Course Bread & Muffins
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 14slices
Calories 108kcal
Author Kristine Underwood
Ingredients
1/4cupunsalted butter, room temperature
1/2cupsugar
1large egg
1tspvanilla extract
2ripe bananas, mashed
1cupwhite whole wheat flour
1/2tspbaking soda
1/2tspsea salt
3/4cupchopped strawberries, tossed in 1 TBS of flour
Instructions
Preheat oven to 375 degrees and line a loaf pan with parchment paper.
In a medium size bowl, cream butter and sugar until smooth.
1/4 cup unsalted butter, room temperature, 1/2 cup sugar
Add the egg and vanilla extract and mix well.
1 large egg, 1 tsp vanilla extract
Fold in mashed bananas and stir to combine.
2 ripe bananas, mashed
In a small bowl, whisk together the flour, baking soda, and sea salt.
1 cup white whole wheat flour, 1/2 tsp baking soda, 1/2 tsp sea salt
Add flour mixture to wet ingredients and mix until just combined.
Toss strawberries in flour to coat evenly and add to batter.
3/4 cup chopped strawberries, tossed in 1 TBS of flour
Pour batter into a prepared loaf pan ad bake for 15 min at 375 degrees. Then reduce heat to 350 degrees and bake for 35-45 more minutes. Bread is done when a toothpick inserted in the center comes out clean.
Let bread cool completely before removing from loaf pan. Then slice and serve.
Keep bread covered with foil for up to 1 week or freeze.