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Strawberry Banana Bread

This Strawberry Banana Bread combines the moisture of ripe bananas with fresh strawberries, creating a delightful and visually appealing loaf topped with a sweet strawberry glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Banana Bread Batter
  • 3 large very ripe large bananas (about 1 and 1/2 cups / 350g mashed)
  • 1/3 cup unsalted butter, melted and cooled
  • 3/4 cup granulated white sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup sour cream or full-fat Greek yogurt
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
For the Strawberry Mix-In
  • 1 and 1/2 cups fresh strawberries, hulled and cut into 1cm dice
  • 1 tablespoon all-purpose flour (for tossing the strawberries before folding in)
For the Strawberry Glaze
  • 1 cup powdered sugar, sifted
  • 3–4 tablespoons fresh strawberry puree (blend 4–5 fresh strawberries until completely smooth)
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and prepare a standard 9x5-inch (23x13cm) loaf tin by greasing it generously with butter and lining the base and long sides with parchment paper.
  2. Mash the ripe bananas in a large mixing bowl until smooth, using a fork.
Making the Batter
  1. Add melted butter to the mashed bananas and stir until combined. Mix in the granulated sugar followed by the eggs, one at a time, stirring briefly after each addition.
  2. Stir in the vanilla extract and sour cream until the mixture is smooth. Then fold in the flour, baking powder, baking soda, ground cinnamon, and salt until just combined.
Adding Strawberries
  1. Toss diced strawberries with 1 tablespoon of flour until coated, then fold them gently into the batter.
Baking
  1. Pour the batter into the prepared loaf tin and smooth the top. Bake for 55-65 minutes, checking at the 45-minute mark.
  2. Cool the loaf in the tin for 15 minutes before transferring to a wire rack to cool completely.
Making the Glaze
  1. Prepare the strawberry glaze by blending fresh strawberries until smooth and straining through a sieve. Whisk together powdered sugar, strawberry puree, vanilla extract, and salt until smooth.
  2. Pour the glaze over the warm loaf and let it set at room temperature for 15-20 minutes before slicing.

Notes

Use the freshest strawberries available for the best flavor. Store loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days.