Description

This Strawberry Banana Bread is a moist, tender loaf bursting with the natural sweetness of ripe bananas and fresh strawberries. Enhanced with yogurt and vanilla, this quick bread is perfect for breakfast, snack, or dessert. The fresh fruit adds a delightful freshness and a slight tang, making it a delicious way to enjoy seasonal flavors baked into a comforting, soft bread.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all purpose flour (300 grams)
3/4 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

4 tablespoons unsalted butter, melted and cooled (56.5 grams)
3/4 cup sugar (148.5 grams)
3/4 cup yogurt (170.25 grams)
2 eggs, beaten
3 very ripe bananas, mashed well
2 teaspoons vanilla extract

Additional Ingredients

1 cup fresh diced strawberries (136.1 grams)

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Spray a 9 by 5-inch bread pan with cooking spray to prevent sticking, ensuring easy removal of the bread after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. This ensures the leavening agent and seasoning are well distributed.
Combine Wet Ingredients: In a large bowl, whisk the melted butter and sugar until well mixed. Add yogurt, beaten eggs, mashed bananas, and vanilla extract, stirring thoroughly to create a smooth mixture.
Combine Wet and Dry Mixtures: Gently fold the dry flour mixture into the wet ingredients just until combined. Avoid overmixing to keep the bread tender and light.
Add Strawberries: Carefully fold in the fresh diced strawberries. The batter will be thick at this stage; take care to distribute the strawberries evenly without breaking them down too much.
Fill Pan and Bake: Pour the batter into the prepared bread pan. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs, approximately 63 minutes.
Cool Bread: Let the bread cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely for about an hour before slicing, which allows the crumb to finish setting.
Storage Advice: Due to the fresh strawberries in the bread, store it in an airtight container. Consume within two to three days for optimal freshness and flavor.

Notes

Use very ripe bananas for the best sweetness and moisture in the bread.
Do not overmix the batter after combining wet and dry ingredients to prevent a dense loaf.
For extra flavor, you can add a teaspoon of cinnamon or a sprinkle of chopped nuts like walnuts.
If you prefer, substitute the yogurt with sour cream or buttermilk for a similar moist texture.
Check the bread a few minutes before the baking time ends to avoid overbaking, which can dry out the bread.
This bread freezes well. Wrap tightly in plastic wrap and freeze for up to 3 months.
Make sure to dice strawberries fresh just before adding to avoid excess moisture in the batter.