This delicious Strawberry Banana Bread is a tasty twist on classic banana bread. This sweet bread is quick and easy to make, featuring juicy strawberries folded through the batter. You don’t even need a mixer to make this beautiful quick bread!
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Ingredients
2cupsself-rising flour
1cupgranulated sugar
2 bananasmashed
1cupmilk
½cupvegetable oil
2eggs
1teaspoonvanilla extract
1cupstrawberrieschopped
sliced strawberriesoptional
Instructions
Preheat the oven to 350 degrees F. Grease a standard loaf pan or line the tin with parchment paper and set it aside.
Add the self-rising flour and granulated sugar to a large mixing bowl. Stir until well combined and set it aside.
Add the mashed bananas, milk, oil, eggs, and vanilla to another medium mixing bowl. Mix until well combined. Then pour the wet ingredients into the flour mixture and stir until well combined. Fold the chopped strawberries into the batter.
Pour the batter into the prepared loaf pan. Top with sliced strawberries if desired. Bake for 60 minutes or until cooked through (see notes).
Set aside to cool in the pan for 10 minutes before transferring the bread to a cooling rack to cool completely. Slice and serve!
Notes
If you do not have self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda for each cup of self-rising flour required. So, for this recipe, you will need 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon baking soda. Mix them altogether with the granulated sugar in step 2.
The banana bread is cooked through when it springs back when lightly touched in the center. Or you can use a skewer or toothpick to check the bread. Insert it into the center of the bread; if it comes out clean, the bread is ready!
If the strawberry banana bread seems to be browning too quickly before it is cooked through, cover the top of the bread loosely with aluminum foil, then continue to bake as directed.
Store in an airtight container at room temperature for up to 3 days, or wrap and freeze in an airtight container for up to 3 months. Let it thaw to room temperature before serving.