Strawberry Banana Bread
A moist and flavorful strawberry banana bread that combines the sweetness of bananas with the fruity zest of strawberries, perfect for breakfast or a snack with family and friends.
Ingredients
Instructions
- Cream together the oil and sugar until well combined.
- Set the creamed mixture aside.
- In a separate bowl, combine the soda, milk, mashed bananas, and dry strawberry jello.
- Add the banana mixture to the creamed oil and sugar mixture and mix well.
- Sift together the flour and baking powder, then gradually add to the banana mixture and mix until just combined.
- Optional: fold in nuts if desired.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister banana bread, ensure your bananas are very ripe. You can substitute the oil with melted coconut oil for a tropical twist. If you prefer a less sweet version, reduce the sugar to 1/2 cup. Consider adding 1/2 teaspoon of vanilla extract for extra flavor. This recipe also pairs beautifully with Strawberry Shortcakes for a delightful dessert spread.
Serving Suggestions
Serve slices of strawberry banana bread warm or at room temperature, perhaps with a dollop of whipped cream or a smear of butter. It makes a great breakfast or snack, and pairs well with coffee or tea. For a special treat, serve it alongside Ice Cream Tortoni for a delightful dessert combination.
Storage & Reheating
Store leftover strawberry banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Banana Bread contains roughly 560 calories, with 7g protein, 82g carbohydrates, and 24g fat. It is an excellent source of iron (27% of the Daily Value) and calcium (25% of the Daily Value), and a good source of vitamin C and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them and drain any excess liquid before mashing. This can add great moisture to your bread. It's a perfect way to use up overripe bananas you have in the freezer.
What can I do if I don't have strawberry jello?
If you don't have strawberry jello, you can omit it and add 1/2 cup of chopped fresh strawberries instead. This will give you a natural strawberry flavor and some added texture to the bread. Alternatively, you can use any other flavored gelatin that you enjoy.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it's ready. If there's wet batter on the toothpick, it needs more time in the oven. Each oven is different, so keep an eye on it!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).