My quick strawberry banana bread makes a celebration-worthy comfort food. The moist, tender crumb and fruity goodness deliver a satisfying breakfast, dessert, or snack. With the fresh summer taste of strawberries, you’ve got an over-the-top good-for-everything quick bread.
We all have our favorite banana bread recipe that warms a chilly morning or pairs perfectly with that steaming cup of coffee. However, strawberries and bananas seem to be made for each other.
So why not throw some in banana bread? I mean, Panera Bread sells strawberry banana smoothies, and strawberry banana is a popular ice cream flavor. So it makes sense to pair them up in this spectacular bread.
Why Strawberries and Bananas Are Perfect Together
Bananas are soft and sweet; strawberries are bright and acidic. Opposites attract, and that is extremely obvious and successful in this tasty bread. Besides, this super-easy recipe involves mixing the dry ingredients, mixing the wet ingredients, then putting them all together and baking. So start brewing the coffee while the oven exudes the rich and tantalizing aroma of homemade bread.
How to Make Strawberry Banana Bread
- Mash the bananas, then add the eggs, sour cream, sugar, and vanilla extract and mix well. Stir in the dry ingredients and melted butter.
- Chop the strawberries and fold them into the batter. I couldn’t resist a cup of white chocolate chips, but that’s optional. Pour the batter into the loaf pan and bake.
Easy Kitchen Hacks
- Divide the batter into the wells of a muffin tin and bake in a preheated 350℉ (180℃) oven for 30-35 minutes.
- Toss in a teaspoon of grated lemon zest for a nice zing.
- Dusting the strawberries with just a little flour before mixing them into the batter will keep them from sinking to the bottom. Also, you can arrange some on top before baking for more even distribution.
- Baking bread with fruit and high moisture content is more of an art than a science. The higher the moisture in the bread, the longer it needs to bake. If in doubt, leave it in the oven a little longer.
Make-Ahead and Shelf Life
Banana bread is even better the next day. It should last 2-3 days at room temperature, a week in the fridge, and 3-4 months in the freezer. I love wrapping and freezing individual slices for a quick snack attack. Thaw it in the microwave or toaster and enjoy.
Serving Suggestions
The first thing on my list is a no-brainer: coffee (if it’s hot outside, an iced coffee hits the spot). But if you’re not into coffee, ginger tea also works well. After that, strawberry butter is the perfect spread. And my homemade whipped cream will turn it into a dessert.
More Decadent Quick Breads to Enjoy
This blog post was originally published in July 2021 and has been updated with additional tips and gorgeous photos.
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