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Turn those super ripe bananas and strawberries into a soft, delicious loaf that's awesome for breakfast or a snack. You'll get sweet caramel banana flavor and juicy strawberries in every bite so it's moist and really well balanced.
I whipped this up one day with some bananas going black and strawberries that were about to turn. Now, it's our go-to dish for lazy family weekend mornings.
Dreamy Ingredients
- 375 ml chopped strawberries plus 1 tbsp flour: toss berries with flour so they don't just sink
- 1/2 tsp salt: makes all the flavors pop
- 1 tsp baking soda: helps this soft loaf rise right
- 500 ml flour: acts as the base that holds it all together
- 3 super ripe bananas: spotty ones are best for big flavor
- 2 large eggs, beaten: makes the texture light—room temp eggs are best
- 250 ml sugar: not too much, lets the fruit stay the star
- 125 ml soft butter: gives the loaf its rich, moist crumb
Step-by-Step Simple Directions
- Bake in Two Rounds:
- Pile the batter evenly into two pans and bake at 190°C for 15 minutes. Then knock it down to 175°C and cook another 30 minutes. That trick gives you a crisp golden outside but keeps the middle soft.
- Gently Add Berries:
- Roll cut strawberries in that tablespoon of flour, then gently fold them in with a spatula. Take it easy so the berries stay in nice pieces.
- Add the Dry Mix:
- Tip flour, baking soda, and salt into the wet stuff. Just mix until you can't see any flour—it'll stay nice and tender this way because over-mixing makes it dense.
- Mix in Eggs and Bananas:
- Pour eggs into the sugar-butter mixture, beating until it all comes together. Mash the bananas in a separate bowl, then stir those in until the batter's smooth but you still see some little mashed bits for extra flavor bursts.
- Make the Creamy Base:
- Grab a big mixing bowl and beat together the butter and sugar for about 3 minutes with an electric mixer. You want it fluffy and light, since that puts air in the batter and makes everything rise nicely.
- Prep Pans and Heat Oven:
- Set your oven to 190°C. Meanwhile, spray two bread pans (23 x 13 cm) with nonstick spray. Don't skip preheating or you won't get even baking.
The strawberries are the real magic here. Unlike regular banana bread, their tartness keeps the sweetness in check. Even my kid who avoids red fruit eats this like candy.
Storage and Freezing Made Easy
This loaf hangs in there pretty well. Keep it on the counter sealed up for up to three days. If you want to save some for later, slice up the second one when it’s cooled, wrap each piece up tight, and pop ’em in the freezer. Just reheat a slice in the toaster for a quick treat.
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Seasonal Twists
Change things up based on what you’ve got. Try blueberries instead of strawberries in summer, thin-sliced peaches at the end of the season, or switch to grated apple and a dash of cinnamon for a fall vibe. Banana base stays, but the flavors swap with what’s in your kitchen.
Best Ways to Serve
For the easiest breakfast, just toast a slice and slap on a bit of butter. If you want to get fancy, dunk slices in a quick egg and milk mixture and fry for a quick French toast. Add honey or whipped cream and it’s a simple but seriously good dessert.
Frequently Asked Questions
- → Can you use frozen strawberries?
Yes, but make sure to thaw and drain them to prevent too much moisture.
- → How do I know the bread is done?
Stick a toothpick into the center—if it comes out clean, it’s ready.
- → Can bananas be swapped out for another fruit?
Bananas provide moisture and softness, but you can try using applesauce or pumpkin puree instead.
- → How long can the bread be stored?
It stays fresh for 3 days at room temperature or up to 1 month in the freezer.
- → What’s a good substitute for butter?
Swap butter with vegetable oil or coconut oil for a different taste and texture.