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 40

Total Time 45

Servings Slices

Calories 150kcal

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.

Notes

* Can substitute this for oil, vegan butter, or coconut oil.

** Brown sugar, coconut palm sugar and monk fruit sweetener all work.

TO STORE: Leftovers can be stored at room temperature in an airtight container for up to five days. If you'd like to keep it longer, store it in the refrigerator.

TO FREEZE: Place the baked and cooled bread in a ziplock bag and store it in the freezer for up to 6 months.

Nutrition