Strawberry Banana Bread
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!
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.
Notes
To make gluten free: Use an equal amount of your favourite, good quality 1:1 gluten free flour blend in place of the bread or all-purpose flour.
Fresh berries: This loaf takes a little longer to bake due to the additional moisture in the berries and yogurt. I do not recommend using frozen strawberries in this recipe.
Butter: I often use dairy free butter for baking and it works perfectly in this recipe. Using dairy butter will result in slightly richer caramelization.
Slicing: Once the bread has cooled for at least an hour, slice it with a sharp knife so the bread retains its shape and doesn’t crumble.
Storage: Leftover banana bread will keep well in an air-tight container on the counter for up to 3 days, in the refrigerator for up to a week or frozen for up to 3 months.