Roasted Strawberry Banana Bread is moist and delicious, made with ripe bananas and roasted strawberries, which brings out the sweetness of the berries.
Roasted Strawberry Banana Bread
Banana bread is one of my favorite quick breads. I make it for Madison all the time! This Roasted Strawberry Banana Bread is a delicious variation – perfect when strawberries are in season. Some other healthy banana bread recipes I love are this Blueberry Banana Bread and Banana Cranberry Bread.
Why You Should Roast the Strawberries
I had some bananas that were turning brown, and I was really in the mood for banana bread, so I got to work creating a new quick bread recipe. I initially attempted this recipe with fresh strawberries, but the strawberries released too much liquid while baking, making the bread a little too moist.
Roasting the strawberries was the perfect solution. Most of the liquid dries out from roasting, and the berries become sweeter. You get the flavor of the strawberries in every bite of this moist banana bread.
According to Healthline, strawberries are an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium.
How to Store and Freeze Strawberry Banana Bread
You can store the strawberry banana bread in an airtight container on the counter for one day, but it will last up to 7 days in the refrigerator.
You can also freeze the banana bread for up to 3 months. 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.
Strawberry Banana Bread Variations:
- Muffins: Make strawberry banana bread muffins – bake at 350 for 15 to 20 minutes.
- Applesauce: If you don’t have any applesauce, substitute it with more bananas.
- Nuts: Add 1/3 cup chopped walnuts or pecans.
- Spices: Add a little cinnamon
More Banana Bread Recipes:
- Pumpkin Banana Bread with Pecans
- Chocolate Chip Banana Petite Loaves
- Gluten Free Banana Bread
- Banana Bread with Blueberries
- Banana Cranberry Bread
Roasted Strawberry Banana Bread
Ingredients
- 1 1/4 cups strawberries, diced
- 3 ripe medium bananas, mashed
- 2 tbsp unsweetened apple sauce
- 1 1/4 cups white whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp 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.
- Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
Is it possible to make these with frozen strawberries?
If you thaw them first it should work?
There are 88 cLories per slice and 16 servings. That’s a total of 1408 calories for the whole loaf. If you evenly divide the batter in your muffin pan how many muffins do you get? Divide 1408 by the number of muffins you made and that gives you the calories for each muffin.
How many calories would this be if you used a muffin tray instead? How thick are the slices supposed to be?
Could you use raspberries or blackberries and roast them?
I made these as muffins and iM OBSESSED! I know its 88 kcal a slice, but how much you think for a muffin?
Delicious and even better toasted with a little cultured butter on top!
These are delicious, moist and I can’t wait to have another one tomorrow.
Thanks Bobbie! 🙂
Can frozen strawberries be used?
You could, but they’d work better without being roasted. Frozen berries, I find, never roast very well – at least, they don’t retain shape. You end up more with a “baked coulis” or compote.
If you want to use frozen berries, I would actually just smush them into one giant mass, then shake over a sprinkle of cardamom and balsamic vinegar and roast, and then once it’s done and cooled, use a skewer/toothpick/fork to swirl it into the finished banana bread batter once you’ve pour it into your pan. I’ve done that before, and it worked wonderfully.
So sweet and moist…..hard to eat just one piece! Served with chopped fresh strawberries & whipped cream……just luscious! Thanks Gina!!!
Can we make these into muffins instead? ThanksÂ
I made muffins. I baked them for 18 minutes. Perfect!
Delicious and it freezes well! I sliced it after it cooled, then froze separately on a baking sheet. Once frozen, I placed wax paper between the slices and put in a freezer bag. Super easy to grab in the morning before work, and takes ~30-45 seconds to heat. Love this!
This looks amazing and I’m making it right now. If I double the recipe to make two loaves, in two separate loaf pans, how would that affect the bake time? I am planning to double the baking time and watch them carefully in case they need to be taken out sooner, but I’m curious if you or anyone has any advice! Thanks so much!Â
Sounds good can’t wait to make it !
This is excellent! I had no applesauce so added extra bananas, also added nutmeg, cinnamon and chopped pecans.
Can this be made with pumpkin instead of banana? Allergic to bananas…