Description

This delicious Strawberry Banana Bread combines the natural sweetness of ripe bananas and fresh strawberries with a moist, tender crumb. Enhanced with rolled oats for texture, this quick bread is perfect for breakfast, snacks, or a wholesome dessert. Easy to prepare with simple ingredients and baked to golden perfection, it’s a delightful way to enjoy seasonal fruit in a comforting loaf.

Ingredients

Scale

Wet Ingredients

2 eggs
¼ cup salted butter (melted)
1 cup sugar
1 cup strawberries (chopped small)
1 cup banana (mashed)

Dry Ingredients

1¾ cup flour
½ cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×5 inch loaf pan thoroughly to prevent sticking and set it aside.
Beat Eggs: In a large mixing bowl, beat the eggs until they become frothy and slightly thickened, which helps incorporate air for a lighter bread texture.
Combine Wet Ingredients: Add the melted salted butter, sugar, chopped strawberries, and mashed bananas to the beaten eggs. Mix well until all the ingredients are fully combined into a uniform batter.
Mix Dry Ingredients: In a separate large bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the flour.
Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients. Stir carefully until just incorporated to avoid overmixing which can make the bread tough.
Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully baked.
Cool: Remove the bread from the oven and let it cool for 10 minutes in the pan. Then transfer it onto a wire rack to cool completely before slicing and serving. This resting step helps set the crumb and improves slicing.

Notes

Use very ripe bananas for the best flavor and moisture.
Fresh strawberries are preferred, but frozen strawberries can be used if thawed and drained well.
Do not overmix the batter to keep the bread tender and light.
Check doneness early if using a different oven, as bake times may vary slightly.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.