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This strawberry banana loaf is an easy way to use up fruit that's gone soft. Every bite is tender and bursting with fruit, making it a great choice for breakfast or a quick snack. The blend of jammy bananas and juicy strawberries makes for a moist, flavorful treat you'll want again and again.
This came together the first time I found myself with too-ripe strawberries and some bananas that had gone brown. Now, it's always a hit at our family weekend breakfasts.
Tasty Ingredients
- 125 ml softened butter: gives the loaf a moist, rich feel
- 250 ml sugar: not too much so you still taste the fruit
- 2 large eggs, beaten: help make it fluffy, and make sure your eggs aren't cold
- 3 very ripe bananas: lots of brown spots mean more flavor
- 500 ml flour: keeps the structure together
- 1 teaspoon baking soda: key for making the loaf rise nicely
- 1/2 teaspoon salt: wakes up all the flavors
- 375 ml chopped strawberries plus 1 tbsp flour: toss the berries with flour so they don't all sink
Detailed Step-by-Step
- Getting pans and oven ready:
- Start by getting your oven hot at 190°C and misting two loaf pans (23 x 13 cm) with some non-stick spray. Let the oven heat fully for even baking.
- Making the creamy mix:
- With an electric mixer, whip up the butter with the sugar for about 3 minutes until it's light and fluffy. Whipping air in helps make the loaf lighter.
- Mixing eggs and bananas:
- Pour your beaten eggs into the butter-sugar mix and blend until smooth. Smash the bananas in a separate bowl, then mix them in. A few banana bits left in the batter taste great later.
- Adding dry stuff:
- Stir the flour, baking soda, and salt into your wet mix. Only mix until you stop seeing streaks of flour—don't overdo it, or you'll get a tough loaf.
- Folding in strawberries:
- Stir the strawberries with a tablespoon of flour first, then gently fold them into the batter with a spatula. Take your time so the berries stay whole.
- Baking it in two parts:
- Pour the batter evenly in both pans and pop them in the oven at 190°C for 15 minutes. Then, drop the heat to 175°C; let them finish baking for 30 more minutes. The two temps help make a lovely crust while keeping it soft inside.
Strawberries really steal the show here. It's not your usual banana loaf—those sweet berries cut through and balance all the banana sugars. Even my daughter, who usually turns her nose up at strawberries, asks for this one every time.
Storing and Freezing
This loaf keeps fresh for days. Leave it at room temp tightly sealed for up to three days. Want to freeze it? Cut the second loaf into slices once cool, wrap each piece in plastic, and pile them into a freezer bag. That way you can grab a slice, toast it, and enjoy whenever you get the craving.
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Seasonal Twists
Feel free to swap out the strawberries: try blueberries in the summer, thin peach slices when they're perfect, or even grated apples and a bit of cinnamon in the fall. The banana base is flexible, so use whatever's in the fruit bowl.
Perfect Sides
Try a slice toasted with a little butter for a quick breakfast. Or get fancy and make French toast—dip slices in a mix of milk and eggs, cook in a pan, and top with honey or a dollop of whipped cream. It's a simple way to turn it into dessert.
Frequently Asked Questions
- → Can frozen strawberries work?
Yes, just thaw and drain them well to avoid a watery batter.
- → How can I tell if it’s baked?
Stick a toothpick in the middle—if it comes out clean, you’re good to go.
- → Can I swap bananas for different fruits?
The bananas give moisture and softness, but you could try applesauce or squash puree instead.
- → How long does the loaf stay fresh?
It stays fine on the counter for 3 days or up to 1 month in the freezer.
- → What can I use instead of butter?
Swap the butter with vegetable oil or coconut oil for a different twist.