Description
This Strawberry Banana Quick Bread is a moist and flavorful loaf that combines the natural sweetness of ripe bananas with the fresh taste of strawberries. Made with a blend of whole wheat and all-purpose flour, aromatic spices like cinnamon and nutmeg, and topped with fresh berries, it makes a perfect breakfast treat or afternoon snack. Quick to prepare and baked to golden perfection, this bread is both wholesome and delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- ½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
Wet Ingredients
- ⅔ cup brown sugar
- ½ cup unsalted butter (room temperature)
- ⅓ cup milk
- 2 eggs
- 3 overripe bananas (mashed)
- 1 ⅓ cups sliced strawberries (⅓ cup for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a loaf pan with nonstick cooking spray and set it aside to ensure your bread won’t stick.
- Mix Dry Ingredients: In a medium bowl, combine whole wheat flour, all purpose flour, baking powder, cinnamon, and ground nutmeg. Stir these together to evenly distribute the spices and leavening agents.
- Cream Butter and Sugar: In a large bowl, using a hand mixer, cream the room temperature unsalted butter and brown sugar together for about 2 minutes until the mixture is light and fluffy.
- Add Milk and Eggs: Beat the milk and eggs into the butter and sugar mixture until fully incorporated, creating a smooth wet batter base.
- Mash Bananas: In a small bowl, mash the overripe bananas thoroughly with a fork until smooth and creamy to add moisture and natural sweetness.
- Combine Wet Ingredients: Add the mashed bananas to the wet mixture and stir gently to blend into the batter.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Stir together until just combined, being careful not to overmix to keep the bread tender.
- Fold in Strawberries: Gently fold in 1 cup of sliced strawberries, taking care not to break them up too much or overmix, which can affect the texture.
- Prepare for Baking: Pour the batter into the prepared loaf pan and evenly top with the remaining ⅓ cup of sliced strawberries for a fresh, attractive topping.
- Bake: Bake in the preheated oven for 50 to 70 minutes, or until a toothpick inserted into the center comes out clean, signaling the bread is fully baked.
- Cool and Serve: Allow the bread to cool for about 10-15 minutes in the pan, then transfer it to a wire rack to cool completely. Slice with a bread knife and enjoy your quick bread fresh or toasted.
Notes
- The overripe bananas lend natural sweetness and moisture – the riper, the better.
- Be careful not to overmix the batter to avoid a dense bread.
- Fresh strawberries in the batter add bursts of flavor and color.
- You can substitute milk with almond or oat milk for a dairy-free option.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of the loaf)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Strawberry banana bread, quick bread recipe, healthy banana bread, whole wheat bread, fruit bread, breakfast bread
