Strawberry Banana Bread

In our house we like bananas. However, I don’t usually love bananas on their own. They’re way to mushy for my taste. It just feels like I’m eating baby food! That’s why baking with bananas is probably my favorite way to enjoy them.

Actually… want to hear something really funny about Jared + bananas?

Jared is basically horrified by overripe bananas.

Which cracks me up. We almost always have overripe bananas since I usually buy a bunch every week for our smoothies. When I look at overripe bananas I think of ALL the baking possibilities. When he looks at them he thinks they’re absolutely inedible.

In fact, I’ve caught him throwing away perfectly overripe bananas into the trash before. That’s caused a few spats between us over the years (ha!).

The next time you have overripe bananas on your counter, don’t even think about tossing them! They’re absolutely destined to become a part of this gorgeous and scrumptious Strawberry Banana Bread. It’s such a crowd pleasing recipe that’ll look stunning on any spring table!

5 from 2 votes

How to make

Strawberry Banana Bread

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Strawberry Banana Bread featured strawberry studded banana bread topped with sweet buttercream and fresh strawberries. It's as delicious as it is pretty!

Ingredients

For the bread:

• 2 cups (254 grams) all-purpose flour
• 1 cup (200 grams) light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 overripe bananas, mashed
• 2 large eggs
• 10 tablespoons (142 grams) unsalted butter, melted
• 1/2 cup buttermilk or plain yogurt
• 1 teaspoon vanilla extract
• 1 cup (130 grams) chopped strawberries

For the strawberry buttercream:

• 1 1/2 cups (188 grams) powdered sugar, sifted
• 1 stick (113 grams) unsalted butter, at room temperature
• Pinch fine salt
• 1 teaspoon vanilla extract
• 3 tablespoons seedless strawberry preserves
• Red food coloring, if desired
• Halved or quartered strawberries, to decorate

Directions

For the bread:

1. Preheat oven to 350°F. Generously butter a 9-by-5-inch loaf pan or line with a sheet of parchment.
2. In a large bowl whisk together the flour, sugar, baking soda, and salt.
3. In a medium bowl, whisk together the bananas, eggs, butter, buttermilk, and vanilla. Add the into the flour mixture and gently stir until just combined. Fold in the strawberries.
4. Pour batter into prepared loaf pan and smooth the top. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
5. Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

For the buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and preserves and beat on medium for 1 minute. Add in food coloring, if using.
2. Spread the buttercream over the top of the bread. Top with strawberries. Serve, or cover and store at room temperature for up to 1 day.

Course: Dessert

Cuisine: American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias