Strawberry- Oatmeal Banana Bread

This recipe has been featured in a post on The Recipe Girl blog: Strawberry- Oatmeal Banana Bread

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Strawberry- Oatmeal Banana Bread

Yield: 1 loaf

Prep Time: 15 min

Cook Time: 55 min

Ingredients:

1 3/4 cups all-purpose flour
1/2 cup rolled oats
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup butter, at room temperature
1/2 cup granulated white sugar
1/4 cup brown sugar, packed
1 Tablespoon finely grated lemon zest
2 large eggs, beaten
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup mashed ripened bananas
1/2 cup mashed strawberries (fresh or frozen)

Directions:

1. Preheat oven to 350°F. Grease and flour 8X5-inch loaf pan.

2. Whisk together first 5 dry ingredients in a small bowl; set aside.

3. In a large bowl, mix butter and sugars with an electric mixer; beat for two minutes. Add eggs, lemon zest, sour cream and vanilla; beat until combined. Mix in banana and strawberries. Stir in dry ingredients- just until combined. Gently scoop into prepared pan.

4. Bake 55 to 65 minutes, or until toothpick tests out clean.

Tips:

*The more flavorful your strawberries are, the more they will add strawberry flavor to this bread. I found that French strawberries from my Farmer's market stand worked wonderfully!
*If you're using fresh strawberries, save a couple of extra ones to slice thinly and place on top of the batter before baking. You'll get a nice decor on top of your bread.
*Check in the middle of baking, and if it's browning too much on top, gently set a piece of foil on top of the bread to keep it from browning further.

Source: RecipeGirl.com (Adapted from CookingBread.com)

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3 Responses to “Strawberry- Oatmeal Banana Bread”

  1. 1

    Kristen — March 30, 2010 @ 6:31 PM

    Great recipe! Could stand a little more sugar, though. I would probably use 1/2 cup brown sugar, but that’s likely because my bananas could’ve been a little closer to black than they were. You were right about the strawberries. They have to be really good ones for the berry flavor to come through. I wonder how this recipe would do with raspberries or blackberries (or even a combo). I will have to try that out this summer. Thanks for the great recipe!

  2. 2

    Janelle — July 8, 2011 @ 7:39 AM

    I tried this recipe last night and it turned out very well. I used about 1 1/2 cups of bananas and about 2/3 cup strawberries just to use up what I had and it turned out very moist. The bread is very tasty and I will definitely be using this recipe again!

  3. 3

    Machete — October 23, 2012 @ 9:32 PM

    Great recipe! Everyone I share a slice with is loving it. I used 3 instead of 2 eggs, and substituted Greek Yogurt instead of Sour Cream, but otherwise followed closely to what you provided. I was very impressed with the turnout–a nice brown crust, but moist body. The strawberries did a lot for the moisture, and added a fresh compliment to the bananas.The sweetness level was just right to me, once again the strawberries helped with this.

    I mixed up a very simple spread to just lightly top a slice, just mixing together softened butter, cream cheese, honey, and a touch of vanilla.

    Now I’m craving another slice… :)