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Strawberry Banana Bread Recipe

Strawberry Banana Bread Recipe

A moist and tender one-bowl strawberry banana bread bursting with sweet strawberries and ripe banana flavor, finished with a gorgeous pink strawberry cream cheese glaze — simple enough for beginners but impressive enough for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
1 hour 15 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Bread:
  • 2 large ripe bananas mashed (about 1 cup)
  • 1 cup fresh strawberries diced into quarter-inch pieces and patted dry
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup sour cream or plain full-fat Greek yogurt
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • For the Pink Strawberry Glaze:
  • 4 oz full-fat cream cheese softened to room temperature
  • 1 and 1/2 cups powdered sugar sifted
  • 3 tablespoons strawberry jam or fresh strawberry puree
  • 1 to 2 tablespoons whole milk
  • 1 small pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or nonstick spray and line the bottom with a strip of parchment paper.
  2. Dice strawberries into quarter-inch pieces, spread on a paper towel, and pat thoroughly dry. Set aside.
  3. In a large mixing bowl, mash the bananas until smooth. Add melted butter and sugar and stir to combine. Add eggs, vanilla extract, and sour cream and whisk until smooth and uniform.
  4. Sprinkle flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Fold together with a rubber spatula using slow sweeping motions until the flour is just barely incorporated. Do not overmix.
  5. Fold the dried diced strawberries into the batter gently with three or four sweeping strokes.
  6. Scrape batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent loosely with foil from the 45-minute mark if the top is browning too quickly.
  7. Let the bread rest in the pan for 10 to 15 minutes, then turn out onto a wire rack and cool completely for at least 1 hour before glazing.
  8. Beat softened cream cheese until completely smooth. Add sifted powdered sugar, strawberry jam, and pinch of salt and beat until thick and smooth. Add milk one tablespoon at a time until the glaze flows slowly off a spoon.
  9. Pour or spread the glaze generously over the fully cooled loaf. Let set for 10 to 15 minutes before slicing with a sharp serrated knife.

Notes

Use heavily spotted brown bananas for the best flavor and sweetness.
Always pat strawberries very dry to prevent the center from staying wet and dense.
Do not overmix the batter — mix only until the flour disappears.
Use room temperature eggs to prevent the melted butter from seizing.
Do not open the oven door before 45 minutes to prevent the loaf from sinking.
Bread is actually better on the second day as flavors develop overnight.