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Strawberry Banana Bread

A delightful and simple recipe for Strawberry Banana Bread that effortlessly combines ripe bananas and fresh strawberries for a sweet and fruity loaf.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 pieces ripe bananas Must be super ripe with brown spots.
  • 1 cup fresh strawberries, diced Fresh or thawed frozen strawberries can be used.
Wet Ingredients
  • 1/3 cup melted butter Use a vegan alternative if needed.
  • 1 large egg Can be substituted with flaxseed meal for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour Can be swapped with whole wheat flour for a lighter loaf.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
  3. Mix in the sugar, egg, and vanilla extract.
  4. Sprinkle the baking soda and salt over the mixture and stir to combine.
  5. Mix in the flour until just incorporated, then gently fold in the diced strawberries.
  6. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Slice into the warm loaf and try serving with a thin spread of butter, a dollop of Greek yogurt, or fresh fruit on the side. For leftovers, store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.