Strawberry Banana Bread (Printable Version)
Moist banana bread featuring ripe bananas and fresh strawberries folded in for a fruity touch.
# What You'll Need:
→ Dairy & Fats
01 -
1 stick (113 grams) unsalted butter, softened
→ Sweeteners
02 -
1 cup (200 grams) granulated sugar
→ Produce
03 -
3 ripe bananas, mashed
04 -
1½ cups (190 grams) fresh strawberries, chopped and tossed with 1 tablespoon (8 grams) all-purpose flour
→ Eggs
05 -
2 large eggs, lightly beaten
→ Baking & Spices
06 -
2 cups (240 grams) all-purpose flour
07 -
1 teaspoon (5 grams) baking soda
08 -
½ teaspoon (3 grams) salt
# Step-by-Step Guide:
01 -
Preheat oven to 375°F (190°C). Grease two 9x5-inch loaf pans with nonstick spray and set aside.
02 -
Using a stand mixer with paddle attachment, beat softened butter and granulated sugar together until light and fluffy.
03 -
Add beaten eggs to the creamed mixture and blend until combined. Stir in mashed bananas thoroughly.
04 -
Sift together the flour, baking soda, and salt. Gradually add the sifted dry ingredients to the wet mixture, mixing just until incorporated to avoid overmixing.
05 -
Gently fold in the floured strawberries to preserve their texture and prevent moisture from seeping.
06 -
Divide batter evenly into prepared pans. Bake at 375°F (190°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake for an additional 30 minutes or until a toothpick inserted in the center comes out clean and edges are lightly browned.
07 -
Allow the loaves to cool completely in the pans before removing to prevent breaking.
# Additional Notes:
01 -
Light folding of strawberries coated with flour prevents them from sinking and keeps the batter from becoming soggy.