Description
Soft, moist strawberry banana bread combines ripe bananas and fresh berries for a delicious, fruity, comforting twist on the classic loaf.
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 tsp baking soda
½ tsp salt
3 ripe bananas, mashed
1 cup strawberries, chopped
1/3 cup vegetable oil
1 tsp vanilla extract
1 large egg
Instructions
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In another bowl, mix mashed bananas, vegetable oil, vanilla, and egg.
Gradually combine wet ingredients with dry ingredients, stirring until just mixed.
Gently fold in chopped strawberries.
Pour batter into prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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