Ingredients
Equipment
Method
Prepare Pans
- First, preheat your oven to 375 degrees Fahrenheit. Generously spray two 9x5 inch loaf pans with non-stick cooking spray. Set them aside until your batter is ready.
Wet Ingredients
- In a large mixing bowl, combine the ½ cup softened unsalted butter and 1 cup granulated sugar. Use an electric hand mixer to cream them together until the mixture becomes light and fluffy, usually about 2-3 minutes.
Combine Eggs
- Crack 2 large eggs into a small bowl and beat them lightly with a fork. Add these beaten eggs to the butter and sugar mixture. Mix until everything is just combined, scraping down the sides of the bowl as needed.
Add Bananas
- Next, add the 3 ripe mashed bananas to the sugar and egg mixture. Mix on low speed until the bananas are fully incorporated. The batter will look slightly lumpy, which is perfectly fine.
Dry Ingredients
- In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. You can sift these ingredients if you prefer, but whisking works well too.
Combine Dry & Wet
- Gradually add the dry flour ingredients to the wet banana mixture. Mix on low speed just until the flour streaks disappear and the batter is combined. Do not overmix! Overmixing develops gluten, which can lead to a tough, dense strawberry banana loaf.
Strawberries
- In a small bowl, toss the 1 ½ cups chopped strawberries with 1 tablespoon of all-purpose flour. This light coating helps prevent the strawberries from sinking to the bottom of the bread during baking.
Fold In
- Gently fold the floured strawberries into the banana bread batter using a rubber spatula. Distribute them evenly throughout the mixture.
Bake
- Divide the batter evenly between your two prepared loaf pans. Place the pans into the preheated oven. Bake at 375°F for the initial 15 minutes.
Reduce Heat
- After 15 minutes, reduce the oven temperature to 350°F without opening the door. Continue baking for an additional 30 minutes. The bread is done when the edges are lightly golden brown.
Check Doneness
- To confirm doneness, insert a wooden toothpick or a thin skewer into the center of a loaf. It should come out clean or with just a few moist crumbs attached.
Cool
- Let your homemade Strawberry Banana Bread cool in the pans on a wire rack for at least 15-20 minutes. Then, carefully remove the loaves from the pans and let them cool completely on the wire rack before slicing.
Nutrition
Notes
For optimal sweetness and moisture, use very ripe bananas with extensive brown spots and a soft texture. If using salted butter, reduce the added salt to ¼ teaspoon. You can substitute granulated sugar with light brown sugar or coconut sugar. If using frozen bananas, thaw and drain excess liquid before mashing. Avoid overmixing the batter as this develops gluten, leading to a tough bread. Tossing strawberries with flour prevents them from sinking. Always allow the bread to cool completely before slicing to maintain its structure and prevent crumbling. Store leftover bread in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week. For longer storage, freeze individual slices or whole loaves, wrapped tightly, for up to 3 months. Thaw at room temperature or reheat gently. Nutrition information is estimated based on common ingredients and serving sizes and may vary.