Strawberry Banana Bread

Strawberry Banana Bread is an easy quick bread recipe full of fresh fruit flavor. It has a cakey texture making it a wonderful treat for breakfast or a snack any time.

Course Bread, Breakfast

Cuisine American

Prep Time 15

Cook Time 1

Servings slices

Calories 220kcal

Author Toni Dash

Ingredients

3 medium ripe bananas lightly spotted still semi-firm
1 5.3 ounce Strawberry Greek Yogurt best if it has fruit on the bottom
1/4 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour regular or gluten-free measure-for-measure flour blend
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups diced fresh strawberries

Instructions

Preheat oven to 350 degrees. Spray a 19-inch by 5-inch loaf pan with a non-stick spray.
Option: For easy removal, the loaf pan can be lined with parchment paper and sprayed with the non-stick spray.
In a large bowl, using a potato masher or a fork, mash together the bananas and yogurt. Set aside.
In another bowl, using a mixer, beat together the butter and sugar until soft and fluffy.
Mix the eggs in one at a time.
Using a spatula, fold the banana mixture and vanilla extract into the sugar mixture together. Set aside.
In a small bowl, mix the flour, baking soda, baking powder, and salt.
Add the flour mixture to the batter and fold together just until combined.
Fold in the strawberries, leave a few behind to top the bread with.
Pour the batter into the prepared pan and top with the remaining strawberries.
Bake for 60-65 minutes, until a toothpick inserted comes out clean.
Cool for 10 minutes while still in the pan.
Remove to a cooling rack and continue to cool completely before wrapping it for storage.

Notes

This banana bread isn’t a dense bread like a typical banana bread, it’s got more of a quick bread texture. There is a sweet banana taste with a hint of strawberry in every bite.

Ingredients notes

Any strawberry Greek yogurt will work. We used Chobani Fruit on the Bottom Greek Yogurt – Strawberry because it has actual strawberry pieces and juice.

Storing the quick bread

Store in air tight container at room temperature. Best if eaten in 2-3 days, good up to 4 days.

Variations

Add chocolate chips for another level of flavor! About ½ cup of semi-sweet chocolate chips would work great.

If you want to use sour cream instead of the strawberry Greek yogurt then swap it 1:1 and add ½ teaspoon strawberry extract to keep the great strawberry taste.

Try other fruit! Blueberries are a delicious alternative, just swap out the Greek yogurt for blueberry and add fresh blueberries to the batter.

Nutrition