Strawberry Banana Bread

This strawberry banana bread recipe makes moist, fluffy banana bread bursting with strawberry flavor. Made in one bowl, I love that you can use fresh OR frozen strawberries.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 228kcal

Author Arman Liew

Ingredients

2 cups all-purpose flour gluten-free, if necessary
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup sugar ** See notes
1 1/2 cups bananas mashed
1/2 cup butter * See notes
1 teaspoon vanilla extract
1/4 cup milk of choice oat milk, soy milk, almond milk, etc.
1 teaspoon apple cider vinegar
1/2 cup strawberries sliced
1/4 cup chocolate chips optional

US Customary - Metric

Instructions

Preheat the oven to 180C/350F. Line a 9 x4-inch loaf pan with parchment paper and set aside.
In a large mixing bowl, combine your flour, salt, baking soda, and sugar, and mix well. Then, add the mashed banana, melted butter, vanilla, milk, and apple cider vinegar and mix until combined. Fold through the strawberries and chocolate chips.
Transfer the batter to the lined pan. Top with extra chocolate chips and strawberries. Bake for 45-50 minutes, checking around the 40-minute mark. Once a toothpick comes out mostly clean, remove the bread from the oven.
Let the strawberry banana bread cool completely, before slicing and serving.

Video

Notes

Butter substitute: Refined coconut oil or a neutral-flavored oil.

Sugar alternatives: Brown sugar, coconut palm sugar, and allulose all work.

Leftovers: Keep at room temp covered for 5 days, in the fridge for two weeks, or in the freezer for 6 months.

Nutrition