Strawberry Banana Bread Recipes

Steps:

• Grease two 9- by 5-inch loaf pans.
• Preheat oven to 325 degrees.
• In a large mixing bowl, cream the butter and sugar.
• Incorporate the bananas and scrape the sides of the bowl with the spatula.
• Add the eggs one at a time, mixing thoroughly after each one; set aside.
• In another bowl, mix together the salt, baking soda, and flour.
• Add the flour mixture to the butter mixture and stir until fully incorporated.
• Add the strawberries.
• Pour into prepared pans and bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely on a rack before inverting onto a plate.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
• In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Remove 1 cup batter to a separate bowl and stir in the strawberry preserves and half of the freeze-dried strawberries.
• Pour the plain batter into the prepared pan, alternating occasionally with a spoonful of the strawberry batter. Use a skewer to swirl the batters. Bake until a clean skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely, then remove the bread from the pan.
• Mix together the confectioners' sugar, lemon juice and remaining freeze-dried strawberries in a small bowl. Drizzle the mixture over top of the banana bread before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 5x9-inch bread pans.
• Place strawberries in a bowl and sprinkle with 1 tablespoon sugar.
• Mix whole wheat flour, all-purpose flour, oats, 2/3 cup white sugar, baking powder, and cinnamon together in the bowl of a stand mixer.
• Stir bananas, eggs, and oil into strawberry mixture; pour into flour mixture. Beat mixture using the stand mixer until batter is just combined. Divide batter between the 2 prepared bread pans.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Steps:

• Preheat oven: 350°F.
• Combine dry ingredients.
• Add eggs, oil, strawberries, bananas, and pecans.
• Stir just until all ingredients are moistened.
• Spoon batter into two well greased loaf pans.
• Bake for 60-70 minutes until cake tests done.
• Cool in pans 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
• Sift flour, baking soda, cinnamon, and salt together into a bowl.
• Cream sugar and butter together in a large bowl. Mix in sour cream, eggs, and vanilla. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries and nuts. Pour into the prepared pan and set on the lined baking sheet.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.