Description
This Easy Strawberry Banana Bread combines ripe bananas and fresh strawberries into a moist, flavorful loaf, finished with a sweet strawberry glaze. Perfect for breakfast, snacks, or dessert, this bread is simple to make and always a crowd-pleaser.
Ingredients
Scale
Batter
- 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
Glaze
- 2 tbsp mashed strawberries
- ½ tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, sour cream or Greek yogurt, egg, mashed bananas, vanilla extract, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually fold in the all-purpose flour, salt, and baking powder into the wet mixture. Stir gently until just combined to avoid overmixing, which can make the bread dense.
- Fold in Strawberries: Gently fold the diced strawberries that have been tossed in 3 tablespoons of flour into the batter. This helps distribute the strawberries evenly and prevents them from sinking to the bottom.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Make the Glaze: While the bread is baking, combine the mashed strawberries, vanilla extract, and powdered sugar in a small bowl. Mix until it forms a smooth glaze.
- Cool and Glaze: Once the bread is done, allow it to cool in the pan for 20 to 30 minutes. This helps it firm up for easier glazing.
- Apply the Glaze: After the initial cooling, drizzle the strawberry glaze evenly over the top of the bread. For best results, let the bread cool completely before glazing to prevent the glaze from melting and becoming runny.
Notes
- Ensure strawberries are well coated in flour to prevent them from sinking during baking.
- Use ripe bananas for the best natural sweetness and flavor.
- Allow the bread to cool sufficiently before adding glaze to maintain a nice consistency.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute melted butter with coconut oil and use a dairy-free yogurt alternative.
