Strawberry Banana Bread. A good, old-fashioned banana bread recipe with an extra flavourful twist of having fresh strawberry chunks baked right in.
Strawberry and banana bread ? Why not, it’s a great combination in smoothies so it’s bound to be good in banana bread too. I had both overripe bananas and strawberries on hand that needed to be used quickly so it was worth a try and it turned out deliciously.
I think the recipe would also work well baked as muffins if you prefer. I like decorating the top with extra strawberry slices and a sprinkle of coarse turbinado sugar for an extra crunchy top crust.
Both are optional of course for a completely uncomplicated version that may become the new lunchbox favourite at your house.
Makes one large or two small (6 inch) loaves.
Like this Strawberry Banana Bread recipe?
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Love Banana Bread? Try this unusual but delicious version: Orange Chocolate Banana Bread with White Chocolate Chunks.
- 1 cup white sugar
- 1/2 cup vegetable oil
- 2 eggs beaten
- 3 medium bananas. mashed
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup orange juice
- 3/4 cup strawberries chopped small (I cut larger strawberries into about 8 pieces)
Preheat oven to 350 degrees F. Grease 2 small disposable aluminum loaf pans or one large regular loaf pan (9x5 inches) and line with parchment paper.
Beat sugar and oil in a bowl. Add eggs and mashed banana.
Sift together dry ingredients and fold into banana mixture alternately with orange juice.
Fold in strawberries.
Pour batter into 1 large or two small greased and parchment lined loaf pans.
Place thinly sliced strawberries on top for decoration if you prefer and sprinkle with a little coarse sugar. I used turbinado sugar but the strawberries and sugar on top are completely optional.
Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.