Nutrition

Strawberry Banana Bread Recipe

This healthy strawberry banana bread recipe is thick, fluffy, and full of fresh summer strawberries!

Why You’ll Love This Strawberry Banana Bread

It’s easy to prepare. You don’t need fancy equipment or expensive ingredients to make your own bakery-worthy banana bread from scratch.
There are more strawberries in this recipe than in other recipes. The quick bread contains at least a cup of chopped strawberries. best banana bread always.
A delicious way to use leftover bananas. If you have extra bananas lying around on your kitchen counter, now you know what to do with them!
Perfect for breakfast or snack. A great option for overnight guests or an after school snack. I baked this recipe for my first family brunch a few months ago, and they told me to bring it to every family event going forward.
No refined sugar. Strawberry Banana Chunks contain no white sugar and are also gluten-free, oil-free, egg-free, dairy-free, and vegan. which Only 100 calories per piece!

You may also like: Strawberry Dole Whip

Strawberry Banana Bread Recipe Video

main ingredients

strawberry – Both fresh and frozen strawberries work well in recipes. Choose ripe strawberries that are dark red in color and without white or bright pink tops. The stems should be bright green and the fruit should feel firm, not mushy.

Banana – You will need 1.5 cups of mashed bananas, which is about 3 medium bananas. If you use frozen bananas, peel them before freezing and thaw them before mashing them.

flour – I made the bread with spelled flour, white all-purpose flour, or all-purpose gluten-free flour. Whole wheat flour technically works, but it creates a denser, chewier texture. So it’s not my favorite option here.

*If you want to use almond flour, choose this Almond Flour Banana Bread.

Sweetener – The recipe calls for half a cup of pure maple syrup, agave, or honey. I’ve never tried substituting with granulated sugar, so I can’t vouch for that replacement.

cinnamon – Stirring a tablespoon of ground cinnamon into the dry ingredients adds natural sweetness and a hint of spice.

Vanilla Extract – Pure vanilla extract brings out the strawberry flavor of this homemade strawberry banana cake loaf.

Other Ingredients – The recipe also calls for baking soda, salt, and baking powder.

Protein powder (optional) – To get more protein into my diet, I often include a half cup of unsweetened protein powder. I like pea protein powder, but you can use whatever you have on hand. Or, if you prefer, increase the amount of flour and omit the protein powder.

Oil (optional) – Use vegetable oil or melted coconut oil for a richer texture and flavor. Alternatively, replace some or all of the oil with water. Thanks to the moisture in the bananas, the low-fat option is still surprisingly soft and moist.

Use leftover strawberries to make strawberry oatmeal bars or strawberry sorbet.

How to Make the Best Strawberry Banana Bread

The first step is to preheat the oven to 350°F or 176°C. Grease a standard 9-by-5-inch loaf pan with oil or fat-free oil spray. Set the pan aside.
Add mashed bananas, chopped strawberries, water, optional oil, sweetener, and pure vanilla extract to a large mixing bowl. Stir well.
Add flour, baking soda, baking powder, salt, and cinnamon and stir until evenly combined.
Spread the banana bread batter on the prepared baking pan and smooth the top of the batter with a spoon or spatula.
Bake on the center rack of the oven for 40 minutes.
After the time has elapsed, turn off the heat and do not open the oven door. Place the banana quick bread in the turned off oven for another 10 minutes. This step allows cooking to continue without over-browning the center or burning the top.
Then test for doneness by inserting a toothpick into the center of the bread. It’s done when the toothpick comes out mostly clean.
Remove from the oven, slice into thin slices and enjoy. Alternatively, let the pan cool completely, then cover loosely with a towel and refrigerate overnight. The taste and texture get even better the next day!
After a day, store any leftover food in a covered container. The recipe will keep in the refrigerator for about 4 days or in the freezer for up to 2 months.

offer suggestions

Delicious plain. Served without frosting, this strawberry recipe is delicious on its own.

Top with spread. It goes even better with smooth peanut butter or almond butter, cream cheese, fruit jam, non-dairy Greek yogurt or homemade Nutella.

Serve like cake. The texture is so soft and buttery that honestly it reminds me more of strawberry banana. cake Better than bread. Add a basic strawberry glaze or frosting and you’ll never know that this is actually a healthy breakfast instead of a decadent dessert pastry.

Add chocolate. For your fellow chocolate addicts, feel free to stir a handful of mini chocolate chips or white chocolate chips into the dry ingredients. I love it so much!

Bake applesauce muffins while the oven is hot.

The recipes are from my vegan lemon bread and this apple bread.

1. To make strawberry banana bread, first preheat the oven to 350°F (176°C).
2. Grease a 9×5 inch loaf pan or line the bottom with parchment paper. Set aside.
3. Whisk mashed bananas, strawberries, sweetener, water, optional oil, and pure vanilla extract until well combined.
4. Add dry ingredients and stir until evenly mixed.
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Place on the center rack of the oven and bake for 40 minutes. Then turn off the heat and leave the bread in the turned off oven for another 10 minutes.
8. Check if the banana bread is cooked by inserting a toothpick in the center. It should come out mostly clean.
9. Slice and enjoy! Alternatively, once completely cooled, cover the pan loosely with a towel and refrigerate overnight. After a day, leftover food should be stored in an airtight container and refrigerated or frozen.