Easy Strawberry Banana Bread

Bursting with fruit and the moistness you expect from a classic loaf, this lower-sugar Strawberry Banana Bread is a seriously delicious breakfast or snack to share with the kids.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 325kcal

Author Amy Palanjian

Equipment

Ingredients

1½ cups mashed very ripe bananas (from about 3 medium)
½ cup unsalted butter (melted and slightly cooled)
2 large eggs (lightly beaten)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole-wheat flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups finely diced strawberries (stems discarded)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and grease a 9x5-inch loaf pan with nonstick spray. (I use classic Pam.)
Add the bananas, butter, eggs, and vanilla to a large bowl. Stir to combine.
Stir in the flours, sugar, baking soda, cinnamon and salt.
Gently fold in the strawberries.
Pour batter into the prepared pan and smooth the top with a spatula so it's even. Bake for 55-60 minutes or until golden brown and a cake tester inserted into the center comes out cleanly.
Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
Slice and serve.

Video

Notes

Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
Serve chilled or slightly warmed or toasted.
Use all all-purpose or whole-wheat flour if desired.
Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
Spread on a thin smear of nut butter or cream cheese if desired.
Gluten-free: Use cup-for-cup (or 1:1) style gluten-free flour blend in place of the flours.
Dairy-free: Use melted and slightly cooled coconut oil in place of the butter.
I use regular sugar here because I like the texture. You can use honey or maple syrup here if you prefer.
Added-sugar-free: Omit the sugar and be sure to use very, very ripe bananas.

Nutrition