With only one bowl and a few simple ingredients, you can have this Strawberry Banana Bread with Almond’s baking in the oven in no time flat!
Before I delve too far into this recipe I need to tell you that this Strawberry Banana Bread tastes great with, or without, the nuts.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making strawberry banana bread is available at the end of this post. OR you can hit the “jump to recipe” text (found below) to be taken directly to the recipe.Jump to Recipe
The ingredient list:
- over-ripe bananas
- almond extract (vanilla may be substituted)
- all-purpose flour
- brown sugar
- baking soda
- slivered almonds (optional)
Kitchen tools and equipment needed:
- large mixing bowl
- wooden spoon
- fork or a pastry blender (for mashing bananas)
- paring knife
- cutting board
- standard loaf pan
- baking spray
- cooling rack
Nuts or no nuts. The choice is yours!
If you’re not a fan of almonds (or nuts in general), you are by all means welcome to leave them out of this recipe entirely.
I promise I won’t tell, and you’ll still enjoy the flavor of this deliciously easy bread.
However, you’re a fan of nuts, then by all means…add them. The texture and crunch they provide are a nice contrast to this super moist bread.
You’ll also notice that I’ve used almond extract in this recipe. If you’ve decided to make this Strawberry Banana Bread without the nuts, please feel free to substitute vanilla extract in place of the almond extract.
How this recipe came to be:
The produce department in the springtime gets me so excited!! I go crazy seeing all the seasonally plump and colorful fruits and berries, that it sets my mind to racing when I think of all the different ways I can use them in my cooking and baking.
I made this Strawberry Banana Bread for my mom this past weekend. She came over for dinner, and we played a few games of cards (Russian Rummy, to be exact) beforehand.
Since my mom is also a huge strawberry lover, I knew she would enjoy the flavor of this bread. I served each slice with a scoop of strawberry ice cream (not shown) making this delightfully easy quick bread that much more special!
Why this quick fruit bread recipe works:
I consider this type of easy recipe a “dump recipe.” The reason is that all of the ingredients are dumped into a single bowl and then mixed.
There are no difficult or confusing steps, and the cleanup is a breeze.
You don’t need to be a skilled baker to have success with a dump recipe, and the outcome is always a winner.
I urge you, if you’ve been afraid of baking in the past, please try this recipe. I promise you’ll be delighted with the results!
Can this strawberry banana bread be frozen after baking?
Wrap it well in plastic wrap (slices or an entire loaf) and keep it in the freezer for up to three months.
Want more fruit and berry recipes?
So there you have it, from appetizer to dessert, the produce department is where it’s at you guys!
Be there or be square! LOL!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s strawberry quick bread recipe.
Deliciously Easy One-Bowl Strawberry Banana Bread with Almonds
- 2 bananas very ripe
- 1/3 cup butter melted
- 1 large egg beaten
- 1 teaspoon almond extract
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ cups all-purpose flour
- ½ cup toasted slivered almonds reserve 2 tablespoons for topping
- 1 – 1½ cup fresh strawberries hulled and diced
- Preheat oven to 350 degrees.
- In a large bowl, mash the bananas.
- Stir in the melted butter, beaten egg, and almond extract.
- Stir in the brown sugar, salt, baking soda and flour until combined.
- Stir in almost all of the toasted nuts (reserving 2 tablespoons for topping).
- Gently stir in the diced strawberries.
- Spoon the batter evenly into a standard size loaf pan
- Top the batter with the remaining almonds.
- Bake in a preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan to a cooling rack for 15 minutes. Remove the loaf from the pan after 15 minutes and allow the loaf to cool on a wire rack until completely cooled.
- Slice and serve.
pastry blender for forks (for mashing the bananas)
paring knife (for dicing strawberries)
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s quick and easy one-bowl strawberry quick bread recipe as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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