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Strawberry Banana Bread

This Strawberry Banana Bread is a delightful loaf that combines the cozy flavors of banana with the bright notes of strawberries, topped with a creamy strawberry icing.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the banana bread
  • 2 cups all-purpose flour
  • 3 medium ripe bananas, mashed Use very ripe bananas for the best flavor.
  • 1 cup fresh strawberries, diced Pat dry if using watery strawberries.
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1/2 cup sour cream Can substitute with coconut yogurt for vegan option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional) Add for extra warmth.
For the icing
  • 1 cup powdered sugar
  • 1/3 cup fresh strawberries, pureed Strain puree for a glossier icing.
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract For the icing.
  • Pinch salt For the icing.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, optionally lining with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
  3. In a large bowl, mash bananas with a fork until mostly smooth.
  4. Dice strawberries and set aside. Add mashed bananas, melted butter, eggs, sugar, sour cream, and vanilla extract to the large bowl.
  5. Use a hand mixer on medium speed to combine until slightly fluffy, about 1 minute.
Baking
  1. Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula after each addition.
  2. Fold in diced strawberries carefully to avoid mashing.
  3. Pour batter into prepared loaf pan and smooth the top.
  4. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid opening the oven door during the first 40 minutes.
  5. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely before icing.
Making the Icing
  1. Puree 1/3 cup fresh strawberries until smooth.
  2. Beat softened butter until creamy, gradually add powdered sugar and beat until smooth.
  3. Add pureed strawberries, vanilla extract, and salt. Mix until creamy and spreadable.
  4. Adjust consistency with milk or powdered sugar as needed.
  5. Spread icing evenly over cooled bread. Slice and serve.

Notes

For a street-food twist, toast slices lightly and add a smear of ricotta or mascarpone. If using frozen strawberries, thaw and pat dry before use.