Ingredients
Equipment
Method
Step‑by‑Step Instructions for Moist Strawberry Banana Bread
- Preheat your oven to 350°F (175°C). Butter an 8.5-by-4.5-inch loaf pan and line with parchment paper.
- Toss sliced strawberries with granulated sugar in a bowl. Let them sit in a sieve for about 30 minutes.
- Melt the unsalted butter until just melted, and let cool until lukewarm.
- In a large bowl, whisk together the all-purpose flour, baking soda, ground cardamom, and fine sea salt.
- In another bowl, mash the ripe bananas and stir in granulated sugar, brown sugar, eggs, and vanilla extract until combined.
- Gently add the wet banana mixture to the dry ingredients along with the cooled melted butter.
- Coat the drained strawberries lightly in flour and fold them into the batter.
- Create a shallow line down the center of your batter in the loaf pan if desired.
- Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes until a toothpick comes out clean.
- Allow the bread to cool in the pan for about 30 minutes, then transfer to a wire rack.
- Prepare the glaze by whisking the reserved strawberry syrup with powdered sugar and brush it over the warm bread.
Nutrition
Notes
Macerate the strawberries properly to enhance sweetness and prevent sogginess. Use very ripe bananas for optimal flavor and moisture.