Description
The perfect excuse to eat cake for breakfast! This Strawberry Banana Bread brings together summer’s sweetest berry with classic banana bread for a treat that’s impossible to resist.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 medium ripe bananas (about 1¼ cups mashed)
- 1½ cups (225g) fresh strawberries, diced
- ¼ cup (60ml) buttermilk or plain yogurt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Mash bananas in a separate bowl until slightly chunky. Dice strawberries and pat them dry with paper towels.
- Toss strawberries with 1 tablespoon of flour (from the measured amount) to prevent sinking.
- In a large bowl, cream butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and mashed bananas.
- Add half the dry ingredients to the banana mixture, stir until just combined.
- Pour in buttermilk or yogurt, mix briefly, then add remaining dry ingredients.
- Fold everything together until just combined, then gently fold in 1¼ cups of the prepared strawberries.
- Pour batter into prepared pan and sprinkle remaining strawberries on top.
- Bake for 55-65 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
- Cover with foil after 30-35 minutes if top browns too quickly.
- Cool in pan for 15 minutes, then transfer to wire rack to cool completely before slicing.