Strawberry Banana Bread

5 from 1 vote

With bursts of ripe strawberries and delicious banana flavor, this moist strawberry banana bread will be a welcome addition to your breakfast table.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Keyword: Strawberry Banana Bread Recipe

Servings:

Calories: 402kcal

Ingredients

Bread

1¾ cups all-purpose flour, divided into 1½ cups and ¼ cup
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup mashed bananas, from 2 to 3 very ripe medium-sized banana
⅓ cup full-fat Greek-style plain yogurt
⅓ cup canola oil
¾ cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup diced fresh strawberries

Glaze

1¼ cups powdered sugar, sifted
2 tablespoons unsalted butter, melted and cooled
2 tablespoons whole milk
1 teaspoon strawberry extract, I used LorAnn brand
⅛ teaspoon salt
red gel food coloring, optional

Instructions

Preheat the oven to 350°F. Spray an 8.5 x 4.5 loaf pan with baker’s spray. Set aside.
In a medium bowl, combine the 1½ cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the mashed bananas, full-fat Greek-style plain yogurt, and canola oil until thoroughly combined.
Add the granulated sugar, egg, and vanilla extract to the banana mixture and whisk again until all the ingredients are fully incorporated.
To the wet ingredients, add the flour mixture and stir together just until all the flour has been incorporated. Do not overmix.
Add the remaining ¼ cup of all-purpose flour to your diced fresh strawberries and gently stir to coat all the berries in the flour. This helps keep the pieces of strawberries from settling to the bottom of the bread when baked.
Fold the flour-coated diced strawberries into the banana bread batter.
Transfer your strawberry banana bread batter to your prepared loaf pan and bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. You may want to tent your bread with aluminum foil at the 45-minute mark to prevent over-browning.
Once your bread has come out of the oven, you will want to let it cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely on the counter before adding your strawberry glaze.
To make the strawberry glaze, you will add the sifted powdered sugar, melted & cooled unsalted butter, heavy cream, strawberry extract, and salt to a medium bowl. Whisk to combine until no lumps remain. If your glaze is too thick, you can add just a bit more milk (start with 1 teaspoon), or if it is too thin, a little more powdered sugar (start with 2 tablespoons and add more as needed).
Slowly spoon the glaze over the top of the completely cooled strawberry banana bread loaf, and using the back of a large spoon or an offset spatula, spread the glaze over the entire top of the strawberry banana bread loaf. You may want to place a piece of wax or parchment paper underneath the cooling rack before you spoon on the glaze in case any of the glaze drips off the sides of the bread to make clean-up easier.
Once your glaze has firmed up, you can slice and serve your strawberry banana bread.

Notes

You can use a 9 x 5-inch loaf pan instead of the 8½ x 4½-inch pan. Shorten the bake time to 45 minutes. You can also bake this in 3 mini loaf pans, and they will take about 30-35 minutes to bake.
Tossing the strawberries in flour will help keep them from sinking in the batter.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bars as the suggested baking time approaches.
After baking for 45 minutes, if the bread top begins to brown too quickly, tent the bread with aluminum foil for the remaining time to prevent over-browning.
Leave the bread on the wire rack and place a piece of wax or parchment paper underneath before you spoon the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

Nutrition