Banana Strawberry Bread Recipe

Introduction

This Banana Strawberry Bread is a delightful twist on classic banana bread, with fresh strawberries adding a burst of sweetness and color. Moist and flavorful, it’s perfect for breakfast, a snack, or a light dessert.

Ingredients

• 2 eggs
• 2 ripe bananas
• 80 grams (1/3 cup) Greek yogurt
• 150 grams (2 cups) oat flour
• 50 grams (1/2 cup) almond flour
• 50 grams (1/4 scant cup) maple syrup
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/6 tsp salt
• 80 ml (1/3 cup) milk of choice
• 150 grams (1 cup) fresh strawberries, diced

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Line a 20 cm (7.9 inches) loaf pan with parchment paper or grease it lightly with oil.
2. Step 2: In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth. Add the eggs, Greek yogurt, vanilla extract, and a pinch of salt. Mix well until the batter is smooth and consistent.
3. Step 3: Gradually add the oat flour, almond flour, and baking powder to the wet mixture. Stir gently while pouring in the milk, creating a smooth batter. Finally, fold in the diced strawberries carefully to avoid crushing them.
4. Step 4: Pour the batter into the prepared loaf pan. If desired, place a few extra strawberries on top for decoration. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack or plate to cool completely before slicing and serving.

Tips & Variations

• Use ripe bananas for natural sweetness and moist texture. Overripe bananas work best.
• Try substituting oat flour with whole wheat flour for a nuttier flavor and denser bread.
• Add a handful of chopped nuts or dark chocolate chips for extra texture and richness.
• If fresh strawberries aren’t available, frozen strawberries can be used; just thaw and drain them well before folding into the batter.

Storage

Store the banana strawberry bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. Reheat slices gently in a toaster oven or microwave before serving to revive moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of oat and almond flour?

Yes, you can substitute with all-purpose flour, but the texture will be less dense and the flavor slightly different. Use about 2 to 2 1/2 cups to replace the combined flours.

How do I prevent strawberries from sinking to the bottom?

Lightly tossing diced strawberries in a bit of flour before folding them into the batter can help them stay evenly distributed throughout the bread.

Banana Strawberry Bread Recipe

Print Recipe

★★★★★

4.4 from 113 reviews

This Banana Strawberry Bread is a moist, flavorful, and wholesome loaf perfect for breakfast or a snack. Combining ripe bananas, fresh strawberries, and a mix of oat and almond flours, this bread is sweetened naturally with maple syrup and made creamy with Greek yogurt. It’s baked to golden perfection, offering a tender crumb with bursts of fresh berries in every bite.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 2 eggs
• 2 ripe bananas
• 80 grams (1/3 cup) Greek yogurt
• 50 grams (1/4 scant cup) maple syrup
• 1 tsp vanilla extract
• 80 ml (1/3 cup) milk of choice

Dry Ingredients

• 150 grams (2 cups) oat flour
• 50 grams (1/2 cup) almond flour
• 1 1/2 tsp baking powder
• 1/6 tsp salt

Fruit

• 150 grams (1 cup) fresh strawberries, diced

Instructions

1. Preheat oven: Set your oven temperature to 180°C (350°F) and prepare a 20 cm (7.9 inches) loaf pan by lining it with parchment paper or greasing it lightly with oil to prevent sticking.
2. Mix wet ingredients: In a large mixing bowl, mash the ripe bananas thoroughly with a fork until completely smooth. Then add the eggs, Greek yogurt, vanilla extract, and a pinch of salt. Stir everything together until the batter becomes smooth and creamy.
3. Mix dry ingredients: Add the oat flour, almond flour, and baking powder to the wet mixture. Gradually pour in the milk while stirring to create a smooth batter. Finally, gently fold in the diced fresh strawberries to evenly distribute them throughout the batter.
4. Bake: Pour the prepared batter into the lined or greased loaf pan. Optionally, top with additional sliced strawberries for extra flavor and presentation. Place the pan in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully cooked.
5. Let cool: Remove the banana strawberry bread from the oven and allow it to cool in the loaf pan for about 15 minutes. Then, carefully transfer the loaf to a wire rack or plate and let it cool completely before slicing to ensure clean cuts and the best texture.

Notes

• You can substitute regular milk with any plant-based milk such as almond or oat milk for a dairy-free option.
• Ensure bananas are very ripe for maximum sweetness and moisture in the bread.
• Using fresh strawberries adds moisture; if substituting with frozen, thaw and drain excess liquid before folding into the batter.
• To make it vegan, replace eggs with flax eggs and use dairy-free yogurt and milk.
• Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: banana bread, strawberry bread, healthy bread, oat flour bread, almond flour bread, Greek yogurt bread, fruit bread, easy baking