Strawberry-Banana Bread
There’s something absolutely magical about the smell of fresh-baked bread filling your kitchen, and this strawberry-banana bread will have your whole family gathering around asking for seconds! Anyone who loves a sweet, fruity twist on classic banana bread will fall head over heels for this recipe. The best part is how it transforms simple ingredients into a gorgeous loaf that’s perfect for breakfast, snacking, or even dessert.
Recipe Details
Timing & Servings: Prep Time: 20 minutes, Additional Time: 2 hours 50 minutes, Total Time: 3 hours 10 minutes, Serves: 10 people, Yield: 1 loaf.
Nutrition Profile: Nut-Free, Low-Sodium, Soy-Free, Vegetarian.
Nutrition Facts (per serving): 256 Calories, 11g Fat, 36g Carbs, 4g Protein.
Ingredients You’ll Need
All-Purpose Flour: You’ll need ¾ cup, which gives you that perfect tender texture. This is your bread’s foundation! White Whole-Wheat Flour: Another ¾ cup adds a bit of wholesome goodness without making the bread heavy. It’s a great way to sneak in some extra nutrition.
Baking Powder: Just ½ teaspoon helps your bread rise beautifully. Make sure it’s fresh for the best results! Baking Soda: A small ¼ teaspoon works with the fruit’s natural acids to create that perfect lift.
Kosher Salt: ¼ teaspoon brings out all those sweet, fruity flavors. Don’t skip this little flavor booster! Reduced-Fat Cream Cheese: 4 ounces softened makes this bread incredibly moist and rich without being too heavy.
Unsalted Butter: ¼ cup softened adds that classic buttery flavor we all love. Room temperature is key here! Neutral Oil: 3 tablespoons of canola or avocado oil keeps your bread super moist for days.
Granulated Sugar: ¾ cup gives you just the right amount of sweetness to complement the fruit. Large Egg: One egg helps bind everything together and adds richness.
Vanilla Extract: ½ teaspoon adds that warm, cozy flavor that makes everything taste like home. Ripe Bananas: 1 cup mashed from about 2 bananas – the riper, the better for maximum sweetness!
Fresh Strawberries: ¾ cup chopped adds those beautiful pops of color and fresh, juicy flavor throughout every slice.
How to Make Strawberry-Banana Bread
Step 1: Preheat your oven to 350 degrees F. Lightly coat an 8½-by-4½-inch loaf pan with cooking spray. This prevents sticking and makes cleanup so much easier!
Step 2: Whisk both flours, baking powder, baking soda, and salt in a medium bowl. Set this dry mixture aside – you’ll use it soon. Make sure everything is evenly combined.
Step 3: Beat cream cheese, butter, and oil on medium speed in your stand mixer for about 2 minutes. You want this mixture nice and creamy with no lumps. Add the sugar and beat until light and fluffy, about 2 more minutes.
Step 4: Beat in the egg and vanilla until well combined. Now comes the fun part – with your mixer on low speed, gradually add the flour mixture alternately with the mashed banana. Start and end with the flour mixture for the best texture.
Step 5: Gently fold in those beautiful chopped strawberries by hand. Don’t overmix – you want to keep those lovely fruit pieces intact! Spoon the batter into your prepared pan and spread it evenly.
Step 6: Bake for 65 to 75 minutes, until a wooden skewer inserted in the center comes out clean. If the top starts browning too much after 45 minutes, just cover it with foil. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely – about 1½ hours.
Easy and Quick Strawberry-Banana Bread Version
Want to speed things up a bit? You can definitely use a hand mixer instead of a stand mixer – it works just as well! Also, if you’re in a hurry, you can use frozen strawberries (thawed and drained) instead of fresh ones. The flavor will still be amazing, and you’ll save yourself some chopping time!
Serving Ideas
This bread is absolutely perfect on its own, but it’s also amazing with a little pat of butter or a drizzle of honey. For an extra special treat, serve each slice with some fresh sliced strawberries on the side. It makes a complete breakfast when paired with your morning coffee or a glass of cold milk!
Storage
Store your cooled bread wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 3 months. To reheat, just pop a slice in the toaster or warm it in the microwave for 15-20 seconds.
Substitutions
No white whole-wheat flour? You can use all regular all-purpose flour instead – just use 1½ cups total. If you don’t have cream cheese, you can substitute with an equal amount of softened butter, though the texture will be slightly different. Greek yogurt also works as a healthier swap for the cream cheese!
Pro Tips
- Banana Ripeness: The more spotted your bananas, the sweeter your bread will be. Don’t throw away those overripe bananas!
- Strawberry Prep: Pat your chopped strawberries dry with paper towels to prevent extra moisture in the batter.
- Testing for Doneness: The skewer test is your best friend – it should come out with just a few moist crumbs, not wet batter.
- Cooling is Key: I know it’s tempting, but let the bread cool completely before slicing for the cleanest cuts.
FAQs
Can I use frozen strawberries instead of fresh?
You bet! Just make sure to thaw them completely and drain off any excess liquid. Pat them dry with paper towels before folding them into the batter. The bread might have a slightly different texture, but it’ll still taste fantastic!
Why did my bread sink in the middle?
This usually happens when the oven temperature is too high or the bread isn’t fully baked. Make sure your oven is properly preheated to 350°F and use that skewer test – it should come out clean or with just a few moist crumbs.
Can I make this bread dairy-free?
Sure! You can substitute the cream cheese and butter with vegan alternatives. Coconut oil (softened) works great in place of butter, and there are lots of good dairy-free cream cheese options available now.
How ripe should my bananas be?
The riper, the better! Those bananas with lots of brown spots are perfect – they’re super sweet and mash easily. If your bananas aren’t quite ripe enough, you can speed up the process by putting them in a paper bag for a day or two.
I’d love to hear how your strawberry-banana bread turns out! Drop a comment below and let me know if you tried any fun variations. There’s nothing better than sharing delicious recipes with friends who love to bake!
