Description
Soft, moist strawberry banana bread combines ripe bananas and fresh berries for a delicious, fruity, comforting twist on the classic loaf.
Ingredients
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1 ½ cups all-purpose flour
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¾ cup granulated sugar
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1 tsp baking soda
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½ tsp salt
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3 ripe bananas, mashed
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1 cup strawberries, chopped
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1/3 cup vegetable oil
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1 tsp vanilla extract
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1 large egg
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
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In a large bowl, whisk together flour, sugar, baking soda, and salt.
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In another bowl, mix mashed bananas, vegetable oil, vanilla, and egg.
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Gradually combine wet ingredients with dry ingredients, stirring until just mixed.
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Gently fold in chopped strawberries.
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Pour batter into prepared loaf pan and smooth the top.
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Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Toss strawberries in a little flour before folding into batter to prevent sinking.
- Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
- Delicious topped with cream cheese or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American