Strawberry Banana Bread

5 from 4 votes

If you love our Classic Banana Bread, then you are going to love this Strawberry Banana Bread. It is easy to make with simple ingredients.

Prep Time20

Cook Time50

Let the bread cool in the pan10

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $6.00, $0.60 per Serving

Ingredients

2 cups All Purpose Flour plus 3 Tablespoons for coating the Strawberries
1 teaspoon Baking Soda
1 teaspoon Baking Powder
¼ teaspoon Salt
1 cup Granulated Sugar
⅓ cup Butter softened
¼ cup Sour Cream
3 Ripe Bananas mashed
2 Large Eggs room temperature
2 teaspoons Vanilla Extract
1 ½ cups Fresh Strawberries chopped

Instructions

Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar with a hand or stand mixer until light and fluffy.
Add the sour cream and eggs, one at a time, mixing until combined. Mix in the vanilla extract.
Add the mashed bananas and mix until combined.
Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not over mix.
Toss the chopped strawberries with the remaining 3 tablespoons of flour. Gently fold the strawberries into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the loaf with foil.
Cool in the pan for 10 minutes, then carefully remove the bread and transfer it to a wire rack to cool completely.
Once cooled, slice and serve.

Notes

Watch the bread closely toward the end of the cook time. If the top of the bread is browning too quickly, tent the top of the pan with foil to prevent it from getting too browned.

Store any leftover bread in an airtight container or bag at room temperature for up to 4-5 days.

Nutrition