This Strawberry Banana Bread is not your usual Banana Bread. This has bits and pieces of fresh Strawberry plus a swirl of Strawberry Jam inside and out, isn’t that special enough to make you make it?
You cannot have enough Banana Bread recipe especially during Summer. With the abundance of fresh fruits, this is the perfect time to use them in your baking. Strawberry for instance, very versatile for use in baking, and in this recipe we going to add fresh Strawberry and homemade Strawberry Jam in our Banana Bread. Yes, this is not your usual Banana Bread, rather this is an extra special Strawberry Banana Bread.
It’s time to go toothy fruity again, because it’s Summer!! It was a long wait, but now Summer is finally here. Since we do not have long Summer in Vancouver, I make sure I enjoy the most of it doing outdoor activities and baking more summery treats that uses fresh fruits.
Berries are one of the fruits that comes out during Summer, and when it is in season, they really are good and sweet. Strawberry is the most common, along with Mango, Blueberry, Blackberry and Cherry. Berries are fantastic for baking, especially with Cake, Pie, Tart, Jam, Muffins and Bread like this Strawberry Banana Loaf Bread.
What Makes This Different From Other Banana Bread?
Banana bread is a quick bread, and often times most of the recipes I saw doesn’t use a mixer to make it. Traditional banana bread has a heavy, dense and soft texture and that is not a bad thing. In fact, that was the texture that I only knew until I got into baking and tries experimenting on my own. Although I also like that kind of texture from time to time, I discovered that a lighter and softer banana bread or cake or muffin is something that I enjoy more. My Banana Chiffon Cake has a lightest and softest texture and it absolutely delicious. That cake uses a method of separating egg yolk and egg whites, the same method I used for Banana Sponge Bread. Those 2 have a sponge and chiffon like texture. This Banana Bread is a cross between the texture of traditional and chiffon like texture. I was actually surprised how good it turned out. The method I used here is to cream the sugar and egg to build up air and to create lighter texture. I then added mashed banana and the dry ingredients came in last so that it will only require less mixing to avoid dense bread. Just a simple modification in the method gave me the soft and moist Strawberry Banana Bread, almost like a cake, that is not a bad thing, right?
This bread has a soft and moist texture inside and out, plus a nice tangy homemade Strawberry Jam swirl on top. This is perfect not only for breakfast, but also for snack or even lunch paired with salad.
So, if you are looking for a quick breakfast or snack sweet bread, this is the one. It is so simple, you can even bake it at night and re-heat it when you are ready to eat it. Good as fresh! Let’s get started.
Four Important Tips for a Light & Soft Banana Muffin
- Room Temperature Egg – Because this recipe call for creaming the egg and sugar, it is VERY important to have the egg at room temperature, so don’t ignore this reminder. A room temperature egg whips up better as compared to cold one. If you are short of time, you can submerge the egg in warm water for 5 minutes, that should do the trick
- Ripe Banana – only use ripe banana, the one with brown spots in the skin is the best one to use. Those brown spots are sign that the banana is ripe, and ripe means softer and sweeter. This is the state of banana that would give the natural sweetness to the banana bread or muffin. Now if you don’t have ripe banana, I’ve read that you can bake the banana wrap in foil at 300F for 10 mins to get it soft, however I personally haven’t tried that. I always prefer either buying a ripe banana ready to use for banana bread or buy a banana and let it ripe naturally in my kitchen counter. One thing to remember, the warmer the place you keep the banana, the faster it will ripen. This is why input my banana in the fridge specially during summer if I don’t want it to ripen fast, and I also wrap the end with the stem with a cling wrap. That will block the air from coming in and it will slowdown the ripening process.
- Do NOT over mix – You’ve heard this over and over again in many recipes but I will still repeat it here. Over mixing can make the bread though because as you mix more, gluten is form and that causes a tough bread. Once you add the dry ingredients just mix it until combine, no more no less.
- Creaming Egg & Sugar – Although not a traditional process in making banana bread, creaming egg and sugar instead of just mixing everything in one bowl gave a lighter banana bread texture. So don’t skip this step and see for yourself why I recommend doing this. Creaming the egg and sugar will allow air to build up into the batter thus giving a lighter and airy texture, almost like a cake but still feels and taste like banana bread, but better.
- 1/4 cup flavorless Oil
- 1 large Egg– lightly beaten
- 1/2 teaspoon pure Vanilla Extract
- 1 large ripe Banana – mashed (about 1/2 cup)
- 1/2 cup fresh Strawberry (cut into bite sized pieces)
- 1 cup All-Purpose Flour
- 1/4 cup + 2 tablespoon granulated Sugar
- 1/2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 – 1/3 cup Strawberry Jam
- Preheat the Oven to 350F degrees. Spray with oil an 8-inch loaf pan and line with parchment paper.
- Mash Banana: Peel the bananas and mash using a fork or immersion blender. It doesn’t have to be super smooth, a little of chunk is fine. Add vanilla extract and oil and stir. Cover and set aside.
- Cream Egg & Sugar -Using hand mixer or stand mixer, cream the egg and sugar until light in color and smooth and flowing consistency, about 2 minutes.
- Mix Dry Ingredients: In a separate bowl, mix flour, baking powder, baking soda and salt. Set aside.
- Wet Ingredients: Turn the mixer in low-speed and gradually pour the banana mixture to the egg and sugar. Mix until just combined.
- Dry + Wet Ingredients: Sift the dry ingredients to the wet ingredients and manually mix until just combined. Add the chopped Strawberry and mix just to incorporate. Do not over mix the batter.
- Scoop the Batter – Pour half the batter the batter in the prepared pan. Doll-up strawberry jam on top, use a pointed object to make the swirl. Pour the remaining batter and add more strawberry jam on top and swirl.
- Bake: 40 minutes or until the top turns brown. A toothpick inserted at the center comes out clean of batter.
Makes 8 slices
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