STRAWBERRY BANANA BREAD

Strawberry Banana Bread is a delicious variation on traditional banana bread. Full of fresh strawberries and bananas and topped with a delicious lemon glaze, this banana bread recipe is one you must try!

Banana bread is one of those things that is perfectly acceptable to eat for breakfast or a snack, even though it tastes more like a dessert. This Strawberry Banana Bread is so moist and full of flavor and will become a favorite in your home too!

 

I saw this recipe a while back and knew that my kids (and myself!) would love it!  We like regular banana bread, but sometimes the plain banana flavor is just too strong for me which is why this recipe is perfect.  Add the lemon glaze on top, and you have a wonderful mixture of fruit flavors…in a quick bread recipe that is simple to make!  I also love that the recipe makes 3 loaves, making this a great recipe to share with friends and neighbors too!

Is strawberry banana bread healthy?

We have applesauce in this recipe instead of oil, but there are a few other substitutions you could try to make it even healthier including wheat flour, reduced sugar or a sugar free substitute.

Does strawberry banana bread need to be refrigerated?

This bread doesn’t need to be placed in the fridge, but it can be if you want to extend the shelf life. Keeping this bread in an airtight container on the counter can get it to last 3-5 days but if the weather is warmer it could spoil more quickly. Keeping it in the fridge keeps it lasting longer and helps to retain some of the moisture as well.

 

Strawberry Banana Bread Ingredients

-4 ripe bananas

-2 cups sliced strawberries

-4 eggs

-1/3 cup applesauce

-3/4 cup butter, melted

-2 cups sugar

-2 tsp. vanilla

-4 cups flour

-2 tsp. baking soda

-1/2 tsp. baking powder

-1 tsp. salt

Lemon Glaze

-2 cups powdered sugar

-1/3 cup lemon juice

How to Make Strawberry Banana Bread

Smash the bananas and strawberries with a fork in a bowl.  The strawberries won’t smash very well, so just keep mashing everything until the bananas are fully mashed up.

Add in the eggs, applesauce, butter, sugar, and vanilla.  Cream the entire mixture together with an electric mixer.

In another bowl, combine the flour, baking soda, baking powder, and salt.  Stir lightly.  Add the dry ingredients to the banana/strawberry mixture and then stir with a spoon until it’s mixed.

Pour the batter into 3 well-greased loaf pans.  Bake at 300F degrees for 45-60 minutes, until a toothpick comes out clean.

Allow the finished loaves to cool in the pans for 10 minutes.

Remove the bread from pans and place on a cooling rack; cool completely.

How to make a simple lemon glaze

While bread is cooling, combine powdered sugar and lemon juice in a mixing bowl and stir well to create a smooth glaze.

When the bread is completely cooled, drizzle the glaze over each loaf.

AVOID SUNKEN BREAD

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!

Is strawberry banana bread dairy free?

There are no milk products requested, meaning that it is a dairy free banana bread recipe! Keep a close eye on ingredient labels for cross contamination though!

HOW LONG DOES IT TAKE TO BAKE BANANA BREAD?

A regular 8-9″ loaf pan of banana bread will bake in about 45-50 minutes. If you like using mini loaf pans, they take 30-40 minutes to bake. If you’d like to adapt this recipe for muffins instead, bake those for 18-20 minutes. Always check for doneness either by measuring the temperature of the bread with a meat thermometer- it should read 200 degrees F- or by inserting a toothpick in the center and having it come out clean.

DID YOUR BREAD SINK IN THE MIDDLE?

Here’s how to help your banana bread not sink in the middle after it’s baked. This happens to me occasionally too! Often it’s because I’ve over mixed the batter. Quick bread (referring to a bread recipe that doesn’t use yeast) does not like to be stirred too much, so try to just barely mix all the ingredients together. Another culprit could be overfilling the pan. The bread pan should be only half full each time. This makes 3 loaves of bread, or you can make 1 loaf of bread and 4 mini loaves… or 8-9 mini loaves. As always, make sure your baking soda isn’t too old- it should only be on your shelf for 6-9 months before purchasing new.

These are the best banana recipes to check out if you can’t get enough!

• Zucchini Banana Bread
• Banana Cream Cheesecake Bars
• White Chocolate Chip Banana Bread
• Caramel Banana Nut Bread
• Chocolate Chip Banana Bars
• Banana Cream Cookies
• Caramel Banana Cream Tiramisu
• Chocolate Banana Ice Cream
• Double Banana Banana Bread
• Yogurt Banana Bread
• Glazed Blueberry Banana Bars
• Banana Split Milkshakes
• Nutella Banana Muffins
• Cranberry Banana Bread
• Fun Kid Banana Snacks