Strawberry Banana Bread

Strawberry Banana Bread is a moist and flavorful treat that combines the natural sweetness of ripe bananas with the bright, fresh taste of strawberries. It’s perfect for breakfast or a snack when you want something comforting but a little different from your usual banana bread.

I first tried this recipe on a lazy weekend morning, and it quickly became my go-to for weekend brunch. The bright strawberry flavor paired with banana makes it a unique twist that my family loves.

Ingredients

• Butter softened: gives richness and helps create a tender crumb
• White sugar: adds sweetness, feel free to adjust for taste
• Eggs: bind the ingredients and add moisture
• Sour cream: adds moisture and a slight tang that balances sweetness
• Ripe medium-large banana mashed well: provides natural sweetness and moist texture, sweeter and softer the riper
• Strawberry Jell-O mix 3-ounce box: boosts strawberry flavor, look for good quality brands to avoid artificial aftertaste
• Fresh strawberries half a pound stems removed and chopped: adds texture and fresh berry sweetness, pick firm, fragrant berries
• All purpose flour one and three quarters cups: the base of the bread, sift it if lumpy for better rise
• Baking powder one teaspoon: leavens the bread for lightness
• Salt quarter teaspoon: balances flavors
• Baking soda one eighth teaspoon: works with acidic sour cream to help the bread rise

Step-by-Step Instructions

Preheat the oven:

Set the oven to 350 degrees Fahrenheit and grease your loaf pan thoroughly to prevent sticking, which helps the bread release easily when done.

Prepare the banana and strawberry puree:

In a small bowl, mash the banana until smooth to avoid big lumps. In a food processor or blender, combine the chopped strawberries and the strawberry Jell-O mix. Puree until completely smooth and then stir this mixture into the mashed banana until evenly combined. This mixture infuses the bread with fresh berry flavor and extra moisture.

Cream butter and sugar:

Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy. This process aerates the batter and ensures a soft texture in the final loaf.

Add eggs and sour cream:

Beat in the eggs one at a time followed by the sour cream. Mix well after each addition to build a stable batter that will rise evenly.

Mix dry ingredients:

In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Whisking aerates these ingredients and helps the rise.

Combine wet and dry ingredients:

Add the strawberry and banana mixture to the butter mixture and blend on low speed. Then slowly add the flour mixture while mixing on low, just until everything is combined. Do not overmix or the bread could become tough.

Bake the bread:

Pour the batter into the prepared loaf pan. Bake on the middle rack for 55 to 65 minutes. Start checking at 55 minutes by inserting a toothpick into the center. When it comes out clean or with a few moist crumbs, the bread is done.

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The strawberry Jell-O mix is what gives this bread its unique flavor and color, without it, the bread is tasty but lacks that vibrant pink hue. One weekend when I was short on fresh strawberries, I still had the Jell-O mix and decided to try it, well that turned into a tradition! Now it’s a staple whenever I want something bright and cheerful in the kitchen.

Storage Tips

Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap well in plastic wrap and foil then freeze for up to three months. Thaw overnight at room temperature before serving.

Ingredient Substitutions

Sour cream can be swapped for plain Greek yogurt for a tangy note and moisture, just use the same amount. White sugar may be replaced with coconut sugar or light brown sugar for a deeper flavor but the bread will be darker. You can omit the strawberry Jell-O mix and add extra mashed banana or a teaspoon of vanilla extract to maintain moisture and flavor if avoiding gelatin products.

Serving Suggestions

This bread is perfect warm with a pat of butter or a smear of cream cheese for breakfast. It also makes a nice mid-afternoon snack with a cup of tea or coffee. For a special treat, serve slices topped with fresh strawberries and a dusting of powdered sugar.

Frequently Asked Questions

→ What makes the loaf moist and tender?

The combination of mashed ripe bananas, sour cream, and creamed butter and sugar contributes to a moist and tender crumb.

→ Can I use fresh strawberries instead of the Jell-O mix?

Fresh strawberries are used alongside the Jell-O mix for flavor and color. You can omit the mix, but it adds a unique sweetness and vibrancy.

→ How do I know when the loaf is done baking?

Insert a toothpick into the center; it should come out clean when the loaf is fully baked, usually around 55-65 minutes.

→ Can I substitute sour cream with something else?

Plain yogurt or buttermilk can substitute sour cream, keeping the loaf moist and adding subtle tanginess.

→ What size loaf pan is recommended for this batter?

A standard 9x5 inch loaf pan works well; adjust baking time if using a different size to ensure even cooking.