Strawberry Banana Bread

Course Bread & Muffins

Cuisine American

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings slices

Calories 252kcal

Author Kristine Underwood

Preheat oven to 350 degrees Farenheit. Grease or line a 9 x 5 inch loaf pan with parchment paper and set aside.
In a medium size bowl, cream butter and sugar together until smooth.
Stir in the egg and vanilla extract.
Fold in the mashed bananas.
Add the flour, baking soda, and sea salt to the bowl and mix until just combined. Don't overtax the batter here, since we're going to mix again when we fold in the strawberries. Streaks of flour are okay.
Chop fresh strawberries into 1/2 inch chunks and toss them in a tablespoon of flour to coat evenly.
Carefully fold in the strawberries. A few quick turns will do, don't stir the batter too vigorously.
Pour batter into the prepared loaf pan and bake for 60-65 minutes. Bread is done when a toothpick inserted in the center comes out clean and the top is golden brown and likely cracked open on top.
Let bread cool for 30 minutes in the pan before removing it from loaf pan. Then slice and serve.
Store leftover strawberry banana bread in an airtight container for 3-4 days or freeze for up to 3 months.

Use very ripe bananas for maximum sweetness and moisture.
Toss the chopped strawberries in flour to prevent them from sinking and creating soggy spots.
Don’t overmix the batter, especially after adding strawberries. This will keep the loaf tender.
Bread is done when a toothpick inserted in the center comes out clean and the top is golden brown.
Let the loaf cool in the pan for 30 minutes before slicing to help the loaf set properly and slice cleanly.
Store leftovers in an airtight container for 3-5 days or freeze.