This weeks bake features strawberries; my favorite springtime splurge. I love banana bread of all kinds, I just couldn't resist making a version with strawberries. I've tried SO MANY versions of banana bread, and most of them are pretty dense. I don't discriminate, I love banana bread dense or not. If I have to choose though, I'm going to make it on the lighter, fluffier side.
This is a one bowl recipe because ONE BOWL. I've made it by mixing wet ingredients first and then adding dry, but I've also made it combining dry and then mixing everything else in. The best method for me is to mix wet first and then add the dry ingredients. That way the batter doesn't tend to overmix and become tougher.
Tips for the best strawberry banana bread:
- Use overripe bananas. I wait until they have brown spots, that's the prime time to use them for maximum banana flavor.
- Use greek yogurt or sour cream to better activate the baking powder, the rising agent in the recipe.
- Thicker batter makes fluffier, less dense banana bread. I use a slightly higher flour to banana ratio to keep my bread nice and fluffy.
- Don't overmix! I will never stop saying it. Quick breads are only mixed until just combined, this keeps the bread tender and fluffy instead of dense and rubbery.
How to make strawberry banana bread:
- In a large mixing bowl, combine melted butter, sour cream (I use plain greek yogurt), egg, 2 mashed bananas, and vanilla. Mix well.
- On top of wet ingredients add flour, brown sugar, white sugar, slat, and baking powder and mix until just combined, fold in strawberries that have been tossed in flour (the flour coating keeps them from sinking to the bottom).
- Bake at 350 F in a 9x5 inch loaf pan for 50-55 min or until inserted toothpick comes out clean.
- Combine ingredients for glaze. Let bread cool for 10-15 min, then drizzle glaze over top of loaf.
📝 Printable Recipe
Strawberry Banana Bread
Easy one bowl Strawberry Banana Bread, with a fresh strawberry glaze. An easy dessert for summer days, after school, or weekend breakfast.
Ingredients
- ½ cup (8 oz) butter, melted and cooled
- ⅓ cup sour cream or plain greek yogurt
- 1 egg
- 2 medium bananas, mashed (¾ cup)
- 1 teaspoon vanilla
- 2 cups all purpose flour
- ½ cup brown sugar
- ¼ cup granulated white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1-½ cups diced strawberries tossed in 3 Tablespoons flour
For the glaze
- 2 Tablespoons strawberries, mashed
- ½ teaspoon vanilla
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 F. In a large mixing bowl, combine melted butter, sour cream (or plain greek yogurt), egg, 2 mashed bananas, and vanilla. Mix well.
- On top of wet ingredients add flour, brown sugar, white sugar, salt, and baking powder and mix until just combined, fold in strawberries that have been tossed in flour. Batter will be thick.
- Bake at 350 F in a greased 9x5 inch loaf pan for 50-55 min or until inserted toothpick comes out clean.
- Combine ingredients for glaze. Let bread cool for 10-15 min, then drizzle glaze over top of loaf.
Notes
Best served warm or room temperature. Save in airtight container and refrigerate for up to 3 days.
Nutrition
Calories: 358kcal
Tried this recipe?Tag me @eatdessertsnack or tag #eatdessertsnack
Brandi says
Can this be frozen after baking?
Sara says
Yes, I have frozen it once cooled and thawed it overnight before serving for breakfast the next day. I freeze it without the icing and then ice it when ready to eat.
Debbie McCann says
Sara, your Baked Banana Pie is delicious.
No mixes, chemicals, flour, and very little
sugar. Easy peasy. Thank you for the recipe.
I’m putting this on a different page as I can’t get
the correct page to accept my comment and I
wanted to let you know how much we enjoyed
the pie.
Sara says
Thank you for letting me know Debbie! It always makes my day. So glad you enjoyed the pie!
Tami says
This recipe was a huge hit. I made muffins instead of bread and luckily doubled the batch as the first dozen were eaten before they had a chance to cool off (my poor husband had to wait for the second batch to come out of the oven to get one). So glad it’s strawberry season and I can make more. Two thumbs up!
Ann says
Can I make these into muffins?
Sara says
Hi Ann, I have never made a muffin version so I’m not sure of a baking temperature or time for them.
Tami says
I made muffins at 350 and baked for 20 mins.
Jenna says
This bread is delicious! I doubled the recipe to make 4 smaller loaves in disposable 8x3.75 inch pans. This worked well because I left the loaves in the pans and just drizzled the glaze over the top and covered with foil for transport. I received many compliments from my work friends. In my mind I thought the batter was way too thick and honestly I didn't properly level off my flour scoops so it was probably my fault. I just added about a 1/4 cup milk and it was still very thick which the instructions said that it would be. Would definitely make this again.
Sara says
So glad you and your coworkers enjoyed it Jenna, and yes the batter is supposed to be thick for a better rise and a shorter baking time. Thanks for taking the time to come back and share! Using the smaller loaf pans is an excellent idea for sharing. Love it!