Strawberry Banana Bread Recipe

Bake the Strawberry Banana Bread Recipe for a tender, fruity loaf—perfect for brunch or breakfast.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup strawberries, diced
• 1 cup ripe bananas, mashed
• 1 tbsp lemon juice

Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan thoroughly so the bread releases easily after baking. Use a thin layer of butter softened to room temperature or a light spray of oil, then set the pan aside while you assemble the batter.

Step 2: Cream the butter and sugar

In a mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes pale, light, and airy. This step builds the tender crumb by incorporating tiny air pockets—scrape the bowl as needed so everything is evenly combined.

Step 3: Incorporate the eggs

Beat the large eggs into the butter-sugar mixture one at a time, mixing just until each is fully combined before adding the next. This keeps the batter stable and creates a smooth, homogenous base for the bread.

Step 4: Whisk the dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed. This ensures even leavening and prevents pockets of baking powder or salt in the finished loaf.

Step 5: Combine wet and dry, alternating with sour cream

Gradually add the dry ingredients to the butter-egg mixture, alternating with dollops of sour cream so the batter stays tender and moist. Mix gently and only until combined to avoid overworking the gluten. Stir in the vanilla extract at the end so its aroma stays bright.

Step 6: Fold in the fruit

Gently fold the diced strawberries, mashed bananas, and a splash of lemon juice into the batter with a flexible spatula. Fold just enough to distribute the fruit evenly—look for soft streaks of pink and small banana flecks without deflating the batter.

Step 7: Transfer the batter to the pan

Pour the combined batter into the prepared 9x5 loaf pan, smoothing the top lightly with an offset spatula. Tap the pan once on the counter to settle the batter and coax out any large air bubbles.

Step 8: Bake until set

Bake the loaf for about 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The loaf should be deep golden brown at the edges and spring back slightly to the touch.

Step 9: Cool briefly in the pan

Allow the baked bread to rest in its pan for about 10 minutes so it firms up and loosens from the sides. This short rest helps the loaf keep its shape when you turn it out.

Step 10: Finish cooling and serve

Turn the loaf out onto a wire rack to cool completely before slicing. Once cooled, slice the bread to reveal the moist crumb threaded with banana specks and bright strawberry bits—serve warm or at room temperature.

Notes

• Use very ripe bananas for the best natural sweetness and texture.
• Dice strawberries small and pat dry to avoid adding too much moisture.
• Toss fruit in a little flour before folding to prevent sinking.
• Line the loaf pan with parchment for easy release and cleaner edges.
• Check doneness with a toothpick; if moist crumbs cling, bake a few minutes longer.