Strawberry Banana Bread
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Recipe Intro From wakeupandkale
Experience the deliciousness of strawberry banana bread with this easy, wholesome recipe that’s naturally sweetened and gluten-free. Perfect for breakfast or a sweet snack, this bread combines the natural sweetness of ripe bananas and fresh strawberries in every bite. It's simple to make and irresistibly good!
Recipe Description
This strawberry banana bread is a fun twist on a classic favorite. The combination of overripe bananas and juicy strawberries creates a moist, flavorful bread that's perfect for any time of day. I love how the Greek yogurt and applesauce add a subtle tang and keep the bread light without the need for extra oil or butter. Plus, the warm cinnamon aroma that fills the kitchen while baking makes it hard to wait for that first slice. It's a go-to recipe in my kitchen, always bringing smiles and requests for seconds!
- Strawberry Banana Bread Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Strawberry Banana Bread Ingredients
Oat Flour: Oat flour is a gluten-free flour made from finely ground oats. It adds a subtle, nutty flavor and a soft, tender texture to baked goods. If you don't have oat flour on hand, you can easily make it at home by blending rolled oats in a food processor until they reach a fine, powdery consistency. Alternatively, you can substitute it with whole wheat flour or all-purpose flour, though the texture and flavor may slightly differ.
Test Kitchen Notes
Ensuring Gluten-Free: To keep this recipe gluten-free, make sure to use certified gluten-free oat flour. Regular oat flour can sometimes be cross-contaminated with gluten during processing.
Ripeness of Bananas: The riper the bananas, the better. Overripe bananas with lots of brown spots are sweeter and easier to mash, which enhances the flavor and moisture of the bread.
Preventing Browning: If the top of the bread starts to brown too quickly while baking, cover it loosely with foil around the 40-minute mark. This will prevent the top from burning while allowing the inside to cook through.
Cooling the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack. This helps the bread set and makes it easier to remove from the pan without falling apart.
Storage Tips: Store any leftover bread in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months.
Adding Extra Strawberries: For an extra burst of strawberry flavor, you can top the batter with additional chopped strawberries before baking. This not only enhances the taste but also makes the bread look more visually appealing.
FAQs
Why does banana bread have to sit overnight?
Allowing banana bread to sit overnight enhances its flavor and texture. As it rests, the moisture from the bananas and other ingredients evenly distributes throughout the bread, making it more moist and flavorful. Additionally, the flavors have time to meld together, resulting in a richer taste.
How long does banana bread take to cool?
Banana bread should cool in the pan for about 10 minutes. Afterward, transfer it to a cooling rack to cool completely, which typically takes about 1 to 2 hours. Cooling on a rack allows air to circulate around the bread, preventing it from becoming soggy.
How do you know when banana bread is done?
Banana bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs attached. The top should be golden brown and feel firm to the touch. If the bread is browning too quickly on top, you can cover it loosely with foil during the last 20 minutes of baking.
Can I use frozen bananas in banana bread?
Yes, you can use frozen bananas in banana bread. Thaw the bananas completely and drain any excess liquid before mashing and adding them to the batter. Frozen bananas often have a stronger flavor and are perfect for baking.
Why is my banana bread dense?
Dense banana bread can result from overmixing the batter, which develops the gluten in the flour too much. To avoid this, mix the wet and dry ingredients until just combined. Using too much flour can also make the bread dense, so ensure you measure your flour correctly.
Can I add other fruits or nuts to this recipe?
Absolutely! You can add other fruits like blueberries, raspberries, or even diced apples. Nuts such as walnuts or pecans also make a great addition. Fold them into the batter gently to avoid over-mixing.
Recipe Card
ingredients
- 1 overripe banana
- 1/2 cup applesauce
- 1/4 cup greek yogurt, at room temperature
- 2 eggs, at room temperature
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 3/4 cups oat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup chopped strawberries
Method
Step 1
Mash the banana in a large bowl. Add the applesauce, Greek yogurt, eggs, maple syrup, and vanilla extract. Stir until well combined.
Step 2
In a separate bowl, mix the oat flour, cinnamon, baking powder, baking soda, and salt.
Step 3
Add the dry ingredients to the wet ingredients and stir until combined.
Step 4
Fold in the chopped strawberries gently.
Step 5
Transfer the batter to a lined loaf pan. Top with additional chopped strawberries if desired.
Step 6
Bake at 350°F for about 60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil at the 40-minute mark.
Step 7
Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack for 1 to 2 hours to cool completely.
Step 8
Store the bread at room temperature in an air tight container for up to 4 days.