A loaf of strawberry banana bread with three slices falling down from it
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5 from 18 votes

Strawberry Banana Bread

Strawberry banana bread is a fun variation on banana bread! It's moist and flavorful and looks so pretty!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: banana bread, strawberry banana bread
Servings: 12
Calories: 257kcal
Author: Stef

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup mashed ripe bananas about 2 bananas
  • 1 cup finely chopped strawberries about 7 strawberries
  • 6 strawberries Slice vertically into about 6 slices per strawberry. The bread looks best if you snack on the really small slices and only use the larger ones.

Instructions

  • Preheat oven to 350 F.
  • In the bowl of an electric mixer, cream butter and white and brown sugars until light and fluffy, about three minutes.
  • Mix in eggs, sour cream, and vanilla until fully combined.
  • Mix in flour and baking soda a little bit at a time until just combined.
  • Mix in mashed bananas.
  • Fold in chopped strawberries with a spatula until evenly distributed in the batter.
  • Transfer batter to a greased 9.25 x 5.25 inch loaf pan. 
  • Use the sliced strawberries to decorate the top of the loaf, placing them flat on top of the cake in rows of four going down the entire loaf.
  • Place the loaf pan on the center rack of your oven. After 60 minutes, check to see if the top of the cake looks like it is getting to be a dark brown. If so, to prevent burning, cover the banana bread loosely with foil. Continue to bake for another ten minutes and test for doneness. If it's done, a skewer inserted into the center of the loaf will come out clean. If the skewer has crumbs on it, continue to bake, checking every five minutes for doneness.
  • Let the strawberry banana bread sit in the loaf pan on top of a cooling rack for ten minutes, then turn out onto the cooling rack.
  • Once cool, slice and serve.

Notes

  • Use very ripe bananas. The riper the banana, the sweeter the end result will be.
  • Be careful not to overmix the batter. Overmixed cakes can become gummy.
  • The end pieces of the bread will always be a little more dry than the center pieces. Keep that in mind when serving the bread to guests.
  • You can replace the sour cream with yogurt or Greek yogurt and not notice any difference at all.
  • If your pan is a different size than mine, watch the bake time closely as a smaller pan filled higher may take longer to bake.

Nutrition

Calories: 257kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 113mg | Potassium: 130mg | Fiber: 1g | Sugar: 20g | Vitamin A: 345IU | Vitamin C: 11.8mg | Calcium: 31mg | Iron: 1.3mg