Strawberry Banana Bread - Cooking Light

Strawberry Banana Bread

Strawberry Banana Bread
Strawberry Banana Bread
Strawberry and banana bread ? Why not, it's a great combination in smoothies so it's bound to be good in banana bread too. I had both overripe bananas and strawberries on hand that needed to be used quickly so it was worth a try and it turned out deliciously. I think the recipe would also work well baked as muffins if you prefer. I like decorating the top with extra strawberry slices and a sprinkle of coarse turbinado sugar for an extra crunchy top crust but both are optional of course for a completely uncomplicated version that may become the new lunchbox favorite at your house.

Makes one large or two small loaves.


  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 3 medium bananas. mashed
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup orange juice
  • 1 cup strawberries, chopped small (I cut larger strawberries into about 8 pieces)
Preheat oven to 350 degrees F. Grease 2 small disposable aluminum loaf pans or one large regular loaf pan and line with parchment paper.

Beat sugar and oil in a bowl. Add eggs and mashed banana.

Sift together dry ingredients and fold into banana mixture alternately with orange juice.
Fold in strawberries. 

Pour batter into 1 large or two small greased and parchment lined loaf pans. 

Place thinly sliced strawberries on top for decoration if you prefer and sprinkle with a little coarse sugar. I used turbinado sugar but the strawberries and sugar on top are completely optional.

Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked. 

Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.

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