To Freeze: Wrap the whole loaf or individual slices in plastic wrap and aluminum foil, then place them in a freezer bag or container for up to 3 months.
To Reheat: If you prefer your strawberry banana bread warm, you can reheat it in the microwave for 30 seconds to 1 minute.
Strawberry Banana Bread
This strawberry banana bread recipe is quick, easy, and a crowd-pleaser for the entire family. It’s also freezer-friendly, so consider making a double batch because it’s sure to disappear quickly.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup sugar
- 3 ripe bananas, mashed
- 2 eggs
- 1/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups strawberries, diced
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan with butter or line it with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt.
- In a large bowl, whisk together the melted butter and sugar. Add mashed banana, eggs, yogurt, and vanilla extract, and whisk until well combined.
- Add the dry ingredients to the wet ingredients and gently mix, using a wooden spoon or silicone spatula, until well combined, with no flour pockets remaining. Be careful not to over-mix the batter.
- Fold in the diced strawberries gently using a wooden spoon or silicone spatula.
- Transfer the batter to the prepared baking pan, spreading it evenly. Place the baking pan in the oven and bake for 60-65 minutes, or until a toothpick inserted into the loaf comes out clean. You can cover the bread loosely with aluminum foil 3/4 of the way through to prevent excessive browning. Alternatively, you can use a baking thermometer; the bread is done when the center reaches a temperature between 200°F and 205°F.
- Remove the banana bread from the oven and allow it to cool on a wire rack for at least 15 minutes, ideally 1 hour. After cooling, remove the bread from the pan, let it cool completely, and then slice for serving.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for 3 months.
Notes
Sugar: The recipe suggests white sugar, but you can use brown sugar or coconut sugar if desired.
Butter: Unsalted butter provides better flavor balance, but salted butter works as well.
