Description
This Easy Strawberry Banana Bread is a delightful twist on classic banana bread, enhanced with fresh diced strawberries folded into the batter and a sweet strawberry glaze on top. Moist and flavorful, it combines the natural sweetness of ripe bananas with the bright, juicy taste of strawberries, making it a perfect treat for breakfast, snack, or dessert.
Ingredients
Scale
For the Bread:
- ½ cup melted butter
- â…“ cup sour cream or Greek yogurt
- 1 large egg
- 2 medium bananas, mashed
- 1 tsp vanilla extract
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 2 ½ tsp baking powder
- 1½ cups diced strawberries, tossed in 3 Tbsp flour
For the Glaze:
- 2 tbsp mashed strawberries
- ½ tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by lining it with parchment paper. This ensures the bread doesn’t stick and comes out easily.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, sour cream (or Greek yogurt), the egg, mashed bananas, vanilla extract, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add Dry Ingredients: Gently fold in the all-purpose flour, salt, and baking powder into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
- Incorporate Strawberries: Fold in the diced strawberries that have been tossed with flour to prevent them from sinking to the bottom during baking. This adds a fresh berry burst in each slice.
- Bake the Bread: Pour the batter evenly into the prepared loaf pan and bake in the preheated oven for 50 to 55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Prepare the Glaze: While the bread cools, mix the mashed strawberries, vanilla extract, and powdered sugar together to create a sweet and flavorful glaze.
- Cool Before Glazing: Allow the bread to cool in the pan for 20 to 30 minutes. Then drizzle the glaze on top. Cooling ensures the glaze doesn’t melt off immediately.
- Finish Cooling: Let the bread cool completely before slicing and serving to maintain its structure and flavor.
Notes
- Tossing diced strawberries in flour prevents them from sinking to the bottom of the bread during baking.
- You can substitute sour cream with Greek yogurt for a lighter, tangy flavor.
- Ensure the bread is completely cool before glazing to prevent the glaze from melting too much.
- Ripe bananas will provide the best natural sweetness and moisture for the bread.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
