A summery twist on a classic, this strawberry banana bread is made with simple, wholesome ingredients like creamy Greek yogurt, 2 farm fresh eggs and vibrant, juicy strawberries for a welcome pop of colour. It’s sweet and tender, jammy… delicious!
Fruit desserts are my favourite, so it was only a matter of time before this recipe would be added to our seasonal rotation. Flavoured with hints of cinnamon and vanilla, this fruit-forward strawberry banana loaf features delicious notes of strawberry cream. It takes a little longer to bake, but I promise the result is well worth the wait.
Here’s everything you’ll need to make this strawberry banana bread
- Bread or all-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Kosher or fine sea salt
- 2 large eggs
- Butter
- Dark brown sugar
- Vanilla
- 3 medium overripe bananas
- Greek yogurt
- 1½ cups fresh strawberries
- ½ cup chopped walnuts (optional)
A summery take on a family favourite, this strawberry banana bread is delicious served for breakfast, as a snack or dessert. You’ll wonder how you ever lived without it!
7 more recipes to make with summer fruit
4-Ingredient Chia Seed Strawberry Jam
No-Churn Chocolate Cherry Ice Cream
Bakery Style Blueberry Muffins
Buttermilk Blueberry Breakfast Cake
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Strawberry Banana Bread
Ingredients
- 2 cups bread or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- 2 large eggs room temperature
- ¾ cup dark brown sugar
- ½ cup butter room temperature
- 1 teaspoon vanilla
- 3 overripe medium bananas mashed
- ¼ cup Greek yogurt
- 1½ cups sliced fresh strawberries divided
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350°F (177ºC) and prepare parchment-lined loaf pan.
- In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt and set aside.
- In a large mixing bowl, cream together butter and sugar. Add eggs and vanilla and continue to mix until well combined. Fold in mashed banana.
- Add half the flour mixture to the wet ingredients and stir just until the flour is mixed in. Fold in Greek yogurt, turning over 6-7 times.
- Add 1 cup of the sliced strawberries (and the walnuts, if using) to remaining flour mixture and gently stir together just until the berries are covered with flour and evenly distributed.
- Toss flour-covered berries into batter and stir it all together just until combined. The batter should still be lumpy with pieces of fruit and nuts scattered throughout, and you should still be able to see bits of flour. This will result in a lighter, fluffier texture.
- Transfer batter to prepared loaf pan, smoothing it out with a rubber spatula if needed. Top with remaining ½ cup sliced strawberries.
- Bake for 65-70 minutes until golden and a tester comes out clean. Let cool in loaf pan for 15 minutes, then lift from pan using parchment edges and transfer to a wire cooling rack. Let cool for another 45 minutes prior to serving.
Leave a Reply