Strawberry Banana Bread with Blueberries – the best strawberry banana bread ever! Moist, delicious, flavorful. Made even better with the addition of blueberries.
Whenever I make banana bread, it’s usually because I have overly ripe bananas that are about to rot but I don’t want to waste them. You should’ve seen these 3 bananas that went into this bread: they were black and already mushy inside their banana casing. This time around, I also had a package of fresh strawberries that were getting dangerously soft and a package of wrinkled fresh blueberries, so why not throw all of these soft, wrinkly, mushy ingredients together into one deliciously moist strawberry banana bread!
And what a great and colorful strawberry banana bread it turned out to be! I also added a tablespoon of fresh lemon zest to the bread batter which gave the bread even more oomph! It’s like the summer entered my house! Mixed berries, spiced up by the lemon zest in a banana bread – to me, it tastes like a summer berry cake. You can’t really go wrong with a very moist banana bread stuffed with strawberries and blueberries.
The best strawberry banana bread you'll ever make! Made even better by adding blueberries! Perfect banana bread recipe for Spring and Summer!
- 3 ripe bananas , smashed
- 1/3 cup butter melted
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1 tablespoon lemon zest (lemon zest from 1 whole lemon)
- 1/2 cup strawberries chopped
- 1/2 cup blueberries
Preheat the oven to 350 F.
In a large bowl, mix mashed bananas and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.
Add lemon zest, chopped strawberries and whole blueberries to the batter and mix them in to distribute evenly through the batter.
Butter a 4×8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck.
Adapted from Simply Recipes.
The smell of this bread baking must be out of this world!
I too hate wasting anything and now I have a new and wonderful recipe for those over ripe bananas.
Pinned to try soon
My mom used to always put blueberries in banana bread, but it’s not something I often see other people do. So I love this! AND you added strawberries. Perfect. 🙂
Your banana bread is gorgeous. I love the different berries in it. 🙂 must be very flavorful and delicious.
Oh my yummyness! I need this for tea, everyday 🙂
This looks like a really delicious combination! I often freeze over-ripe bananas to use in baking later – that works very well to save the ones that I don’t have time to use right away.
What a beautiful banana bread! I love banana bread, and I’m always looking for a new twist. This is such a seasonal treat with all these fresh berries. Thank you so much for sharing!
That cake looks ever so tempting, beautiful, moist and delicious! A wonderful combination.
Cheers,
Rosa
This bread looks sensational. Pinning it! Lovely post…
Looks amazing!!!! Very moist and so many berries, can imagine how delicious it is! Or it was-))
What a gorgeous loaf—I love how it’s studded with such vibrant colors!
Ever tried making this recipe with all vegan ingredients…..it sounds delicious BUT I am a vegan……wondering how a Vegan substitute for butter and egg would work……has anyone commenting tried this version with success?