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Roasted Strawberry Banana Bread

Strawberry Banana Bread Recipe

4.80 from 50 votes
Roasted Strawberry Banana Bread is moist and delicious, made with ripe bananas and roasted strawberries, which brings out the sweetness of the berries.
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Yield: 16 servings
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 1 1/4 cups strawberries (diced)
  • 3 medium ripe bananas (mashed)
  • 2 tbsp unsweetened apple sauce
  • 1 1/4 cups white whole wheat flour (or all purpose)
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 2 tbsp butter (softened)
  • 1/2 cup light brown sugar (not packed)
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray

Instructions

  • Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
  • Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.
  • In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  • In a large bowl cream butter and sugar with an electric mixer.
  • Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture and blend at low speed until combined, do not over mix.
  • Fold in strawberries and pour batter into the prepared loaf pan; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.
    Roasted Strawberries in Banana Bread batter
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Video

Notes

How to Store and Freeze Strawberry Banana Bread
You can store the strawberry banana bread in an airtight container on the counter for 1 day, but it will last up to 7 days in the refrigerator.
You can also freeze the banana bread for up to 3 months.
To store: slice the cooled bread, tightly wrap the individual pieces with plastic wrap or foil, and freeze in one large zip-locked bag. You can thaw the slices in the refrigerator or microwave for 30 to 45 seconds until warm.
Variations:
  • Frozen Strawberries: Some people asked in the comments if they could use frozen strawberries. I’ve never tried it, but it’s certainly worth a try if fresh aren’t in season. I would thaw them first, and you may need to roast them a little longer to really dry them out. If you try it, comment below to let me know how it works!
  • Muffins: Make strawberry banana bread muffins – bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Applesauce: If you don’t have any applesauce, substitute it with more bananas.
  • Nuts: Add 1/3 cup chopped almonds or pecans.
  • Spices: Add a little cinnamon.

Nutrition

Serving: 1slice, Calories: 88kcal, Carbohydrates: 19g, Protein: 2g, Fat: 2g, Cholesterol: 4mg, Sodium: 111mg, Fiber: 2g, Sugar: 10g
- WW Points: 4