Go Back
–+ servings
Strawberry Shortcake Banana Bread

Delicious Strawberry Shortcake Banana Bread for Sweet Moments

This Strawberry Shortcake Banana Bread combines ripe bananas and fresh strawberries for a delightful treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3 medium Ripe Bananas Use overripe bananas for maximum moisture and sweetness.
  • 1/2 cup Unsalted Butter Melted; can substitute with coconut oil.
  • 1/2 cup Granulated Sugar Sweetens the bread; reduce for less sweetness.
  • 1/2 cup Brown Sugar Contributes depth of flavor.
  • 2 large Eggs Essential for binding.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
  • 1 1/2 cups All-Purpose Flour Gluten-free flour blend works as a substitute.
  • 1 teaspoon Baking Soda Check freshness for effectiveness.
  • 1/2 teaspoon Salt Can be omitted to reduce sodium.
  • 1 teaspoon Cinnamon Can be omitted.
  • 1 cup Fresh Strawberries Chopped; can replace with other berries.
For the Crumb Topping
  • 1/4 cup Flour Whole wheat flour is a good alternative.
  • 1/4 cup Brown Sugar Enhances flavor and moisture.
  • 1/2 teaspoon Cinnamon Provides warmth.
  • 2 tablespoons Butter Softened; can substitute with coconut oil.
For the Whipped Cream
  • 1 cup Heavy Cream Dairy-free options available.
  • 2 tablespoons Powdered Sugar Adjust to taste.
  • 1 cup Additional Fresh Strawberries For garnish.

Equipment

  • Loaf pan
  • Mixing Bowl
  • Whisk
  • spatula
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a bowl, combine 3 ripe bananas mashed with 1/2 cup melted unsalted butter, whisk in 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, and 1 teaspoon vanilla extract.
  3. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon; fold into wet mixture without overmixing.
  4. Fold in 1 cup of chopped fresh strawberries and pour the batter into the prepared loaf pan.
  5. In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons of softened butter until crumbly; sprinkle over batter.
  6. Bake for 55-60 minutes or until a toothpick comes out clean; allow to cool in the pan for 10 minutes.
  7. Whip 1 cup heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  8. Slice the cooled banana bread, dollop with whipped cream, and garnish with additional fresh strawberries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gCalcium: 30mgIron: 1mg

Notes

Allow the bread to cool before slicing for perfect texture. Store leftovers in an airtight container or freeze for longer storage.

Tried this recipe?

Let us know how it was!