Description
A moist and flavorful banana bread studded with fresh strawberries and topped with a luscious strawberry cream cheese frosting. This delightful twist on classic banana bread combines the natural sweetness of ripe bananas with bursts of strawberry flavor, making it a perfect treat for breakfast, snack, or dessert.
Ingredients
Banana Bread
- 450 grams overripe bananas (4-5 bananas)
- 150 grams granulated sugar
- 50 grams light brown sugar
- 112 grams neutral oil (canola or vegetable oil)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 40 grams vinegar
- 240 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 140 grams chopped strawberries
Strawberry Cream Cheese Frosting
- 113 grams full-fat cream cheese (room temperature)
- 56 grams unsalted butter (room temperature)
- 90 grams strawberry jam
- 1/2 teaspoon vanilla extract
- 90 grams powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper. Set aside.
- Mash Bananas: In a large mixing bowl, mash the overripe bananas until mostly smooth, leaving a few small lumps. Use a fork, potato masher, or whisk according to banana softness.
- Combine Wet Ingredients: Whisk together the granulated sugar, brown sugar, and oil in the mashed bananas until well combined. Then mix in the eggs, vanilla extract, and vinegar, whisking until the mixture is smooth and cohesive.
- Add Dry Ingredients: In a separate bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Gently fold these dry ingredients into the wet banana mixture using a rubber spatula, mixing just until a few streaks of flour remain.
- Fold in Strawberries: Carefully fold in the chopped strawberries, continuing to mix gently until the batter is just combined with no dry spots. Avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes at 350°F, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the bread browns too quickly, tent the top loosely with foil during the last part of baking.
- Cool Bread: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat room temperature cream cheese and unsalted butter on medium-high speed until smooth and creamy.
- Mix in Jam and Vanilla: Add strawberry jam and vanilla extract, mixing until fully combined.
- Add Powdered Sugar: Reduce mixer speed to low and gradually add powdered sugar, scraping down the bowl as needed, until the frosting is smooth and spreadable. Optionally, add a tiny drop of red food coloring for a soft pink hue.
- Frost Bread: Once the banana bread is completely cool, spread the strawberry cream cheese frosting evenly over the top.
- Serve: Slice and serve the banana bread. Enjoy!
Notes
- Use overripe bananas for the best sweetness and flavor intensity.
- Folding in the strawberries carefully prevents turning the batter pink and keeps texture intact.
- If the loaf top browns too quickly, covering it loosely with foil helps prevent burning while baking through.
- Ensure the banana bread is fully cooled before frosting to prevent the frosting from melting.
- Room temperature cream cheese and butter mix better for a smooth frosting.
- Adding a drop of red food coloring is optional and only for aesthetic purposes.
- You can substitute strawberry jam with another berry jam for variation.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
