Strawberry Banana Bread: The Cosy Treat I Can't Resist
I can honestly say I've baked more loaves of this strawberry banana bread than I care to count. The first one happened on a rainy Saturday (kids were cranky, bananas were going spooky). Anyway, ever since then, strawberry banana bread is my go-to for using up those sad-looking bananas and, if I'm feeling flush, a punnet of strawberries. Although, let's be real, I've occasionally used those frozen ones lurking at the back of my freezer because who's tossing a perfectly good berry? Oh, and if you ever eat this warm straight from the oven with butter melting into the cracks — just try not to eat half the loaf. I dare you.
Why I Think You'll Love This (Or at Least Not Hate It)
I make this when I need something comforting, or when my fruit bowl is frankly embarrassing. My family goes bonkers for this—especially if I tell them to wait for it to cool (as if that's gonna happen). I once messed up and used twice the amount of baking powder—don't do that, it was like bread-flavored shaving foam. Still, most days, it's an easy win. It's not fancy; it's the kind of thing you sneak a big slice of while standing in the kitchen at midnight, just blaming the cat for the missing chunk (she takes the fall, poor thing). And for those of you who think banana bread always tastes the same — well, the strawberries genuinely shake things up (in a good way, pinky swear!).
What You’ll Need (Swaps Totally Welcome)
- 3 ripe bananas (if they’re brown and soft, you’re in business. Once I used only two because that's what I had; still worked!)
- 1 cup chopped strawberries (fresh or frozen, but thaw the frozen ones, or the bread gets weirdly soggy)
- ½ cup unsalted butter, melted (sometimes I use sunflower oil; don't tell my mum)
- ¾ cup brown sugar (white works, or coconut sugar, if you're feeling fancy)
- 2 eggs (medium or large, whatever’s in the fridge — though small eggs are a bit mean for this, honestly)
- 1 teaspoon vanilla — I'm partial to the stuff from Nielsen-Massey, but anything will do
- 1 ½ cups all-purpose flour (I tried whole wheat once, wasn’t my vibe, but you do you)
- 1 teaspoon baking soda (accidentally used baking powder once, didn’t end well)
- A pinch of salt (or several shaky shakes, if you've got tiny hands like me)
- Optional: ½ teaspoon ground cinnamon (especially good if you’re using slightly old bananas)
How I Make It (Mostly Accurate Directions)
- Preheat the oven to 350F (180C). I usually forget, then have to wait around — don’t be like me.
- Grab a loaf pan (9x5 inches is what I use, but I've done it in a weird brownie tin; just adjust the bake time).
- Grease the pan or line it with parchment (both work; parchment paper = way less cleaning later).
- In a biggish bowl, mash your bananas. I use a fork or sometimes the potato masher if it’s handy. Chunky is fine – think rustic, right?
- Add in melted butter and sugar, stir together. This is where I usually sneak a little taste. Judge away.
- Mix in eggs and vanilla. (Room temp is best but who plans ahead?)
- Stir in flour, baking soda, salt, and cinnamon if you're using it. Not too much stirring — just till combined (if your flour puffs up, you’re doing it right).
- Fold in the chopped strawberries. Actually, I find it works better if you roll them in a teensy bit of flour first so they don't sink, but it's not mandatory.
- Pour the glorious goo into your pan and smooth the top. Or don’t. It’ll sort itself out.
- Bake for about 55 minutes, but start checking at 45—use the old skewer trick. If it comes out sticky but not raw, you're golden!
- Cool in pan for maybe 10ish minutes (I almost never do a full 10), then flip onto a rack. Don't panic if it cracks; that's banana bread's personality.
Random Notes I've Discovered by Accident
- If you let it sit overnight, the flavors get friendlier (I mean, if you have the willpower to not eat it all at once — yeah right in my house).
- I once swapped in half blueberries. Worked fine, but a bit messy. Don't wear a white shirt (learned the hard way).
- Forgot to add salt once. Not a disaster, but a little bland. Don’t skip it!
- You can freeze it if you slice it first. Just wrap well or it dries out, and then you'll be sad.
Variations (Some I Loved, Some... Not So Much)
- Tossed in a handful of chocolate chips one time; kids lost their minds. 10/10, would recommend.
- Once tried making a vegan version, swapping eggs for flaxseed — it kinda worked, but was a bit rubbery? Wouldn’t win Bake Off, but edible.
- Swapped butter for coconut oil, and it tasted, well, coconutty! I didn’t hate it, but it wasn’t my mum's idea of banana bread.
- Baked it in muffin tins once. Overfilled them and they volcanoed. Maybe don't do that unless you're okay with mess.
Equipment I Use (But You Can Improvise)
- Loaf tin, preferably 9x5 (if not, a round tin or brownie pan works fine — just bake for less time and keep an eye on it)
- Bowl (I use my biggest one so nothing leaps out)
- Mixing spoon or spatula (your kid's plastic dinosaur works in a pinch, though it’s not ideal)
- Wire rack for cooling — but a chopping board does the job if you’re in a hurry
How I Keep It (Or Usually Fail To)
I wrap any leftovers in foil or stick the slices in a container; it’ll keep on the counter for 2-3 days. Fridge is fine for longer, but it gets a bit dense after a few days (though, honestly, in my house it never lasts more than a day!). If you wanna freeze, wrap slices in parchment first — fancy, I know.
How We Eat It (Don’t Judge)
We do thick slices, slathered with salted butter if I’m being indulgent — or plain for breakfast with strong tea. Sometimes my daughter dunks her slice in hot cocoa, which I thought was strange, then tried it, actually pretty good. I once put a scoop of vanilla ice cream on a warm piece after dinner. That was a moment of genius, if I say so myself.
What I’ve Learned The Hard Way (Pro Tips)
- Patience! I once tried to slice it right out of the oven, and it collapsed into a gooey heap — don’t rush, let it cool at least a bit.
- Overmixing will make it dense. I used to obsessively stir every clump out, but now I know lumpy = happier loaf.
- Don’t go wild with strawberries; too much and it goes soggy in the middle.
- Test with a skewer, not just your finger — I get burned every time I forget.
Real Questions from Friends (and Probably You)
- Can I use frozen strawberries?
You bet — just thaw, drain off the extra liquid, and maybe blot with a paper towel so it’s not too wet. Otherwise, you’ll have pink banana soup — not ideal. - What about making this gluten-free?
I sometimes use a 1:1 gluten-free flour blend (like the Bob's Red Mill one), works pretty well! Texture is a smidge different, but still perfect for a cuppa. - Can I leave out the eggs?
Probably? I tried with a flaxseed egg, and while it was a tad rubbery, it held together — especially if you’re into denser cakes. - Why does my banana bread sink in the middle?
I get this a lot. Could be too much fruit or your oven running hot. Actually, I find letting it bake a little longer (tent with foil if it browns too fast) helps. - How do I stop the loaf sticking to the pan?
Parchment paper is your mate here, but a heavy buttery slick works too. I’ve had both win and lose, so just don’t skimp on it.
A Totally Unnecessary Digression
Speaking of bananas, did you know in some parts of the UK, folks call them "nanas"? My Scottish friend still insists it’s the only way, and I find myself saying it now too. Funny how recipes take on these little quirks from different kitchens and people you meet along the way. Makes me think strawberry banana bread is kind of like that — a little classic, a little unexpected, but always makes a house feel (and probably smell) like home.
Ingredients
- 2 ripe bananas, mashed
- 1 cup fresh strawberries, diced
- 1 and ½ cups all-purpose flour
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
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2In a large bowl, whisk together flour, baking soda, and salt.
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3In another bowl, mash bananas then mix in melted butter, sugar, eggs, and vanilla extract until combined.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in diced strawberries.
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5Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–55 minutes, or until a toothpick comes out clean.
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6Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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