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Strawberry Banana Bread with walnuts
5 from 3 votes

Strawberry Banana Bread

Add a pop of color and flavor to banana bread. This strawberry banana bread loaf is studded with chopped strawberries and toasted walnuts.
Yield: 9x5-inch loaf
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Course: Bread, Breakfast
Cuisine: American
Servings: 10
Calories: 371kcal
Author: Maryanne Cabrera

Ingredients

  • 2 cup all-purpose flour (260 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ teaspoon ground cinnamon (optional)
  • ¾ cup granulated sugar (150 g)
  • ½ cup unsalted butter (113 g) melted
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup mashed ripe banana (400 g), about 3 medium bananas
  • ¼ cup sour cream (60 g)
  • 1 ½ cup fresh strawberries (175 g)
  • 1 cup lightly toasted walnuts (115 g) roughly chopped (optional)

Instructions

  • Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, allowing parchment to hang over the long edges of the pan. Grease well with softened or melted butter. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and (optional) cinnamon. Set aside.
  • In a large bowl, mix together melted butter and sugar. Add in eggs and vanilla. Mix until eggs are well combined into mixture. Add banana and mix until incorporated.
  • Add half of dry flour mixture. Stir until almost combined. Add sour cream. Mix until almost incorporated.
  • Add half of the remaining dry flour mixture. Stir until almost combined. Toss the remaining flour mixture with the strawberries and walnuts. Add to batter. Fold to combine until strawberries and walnuts are evenly distributed.
    *DO NOT overmix. It's okay if these are still slight streaks of flour in the batter.
  • Transfer batter to prepared loaf pan. Smooth top into an even layer. If desired, arrange fresh strawberry slices on top of batter.
  • Bake for 60-70 minutes until toothpick inserted in center of loaf comes out clean. Cool banana bread in pan for 10 minutes before unmolding. Cool to room temperature on wire rack before slicing.

Notes

  • Due to the moisture from the fresh strawberries, this banana bread takes a little longer than usual to fully bake. 
  • Do not use frozen strawberries or thawed previously frozen strawberries. Those strawberries have too much moisture for this recipe.
  • Cool banana bread to room temperature before slicing. Slicing warm (or hot) banana bread will cause the loaf to fall apart and it will result with
    "gummy" bread. 
  • Slice with a serrated knife for clean cuts. 
  • Walnuts are optional, but highly recommended. Toast the walnuts ahead of time to bring out the nut's oils and flavor.
    • To toast walnuts: Preheat oven to 325-350 degrees F. Spread nuts out in an even layer on baking sheet. Bake for 6 to 8 minutes. Check on nuts. If nuts are still pale, return to oven for another 3 to 4 minutes.
  • Cinnamon is optional. It does not add a significant amount of cinnamon flavor. However, it does add a subtle warm flavor that melds wonderfully with the sweet banana and strawberry. 

Nutrition

Calories: 371kcal, Carbohydrates: 46g, Protein: 6g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 65mg, Sodium: 177mg, Potassium: 258mg, Fiber: 3g, Sugar: 21g, Vitamin A: 401IU, Vitamin C: 16mg, Calcium: 60mg, Iron: 2mg