Why You’ll Love This Recipe
This Banana Strawberry Bread with Pecans is a one-bowl wonder, making it quick and easy to prepare. The combination of bananas and strawberries creates a moist, tender bread, while the addition of cinnamon, nutmeg, and toasted pecans brings a comforting, nutty warmth. The sweet strawberries and bananas are perfectly balanced by the crunch of the pecans, making each bite irresistible. Whether you’re using up ripe bananas or just craving a flavorful baked good, this bread is sure to hit the spot.
Ingredients
For the bread:
1/2 cup (1 stick) unsalted butter
1 cup brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
2 small ripe bananas, mashed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped pecans
1 cup hulled and sliced strawberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal of the bread after baking.
- In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer or hand whisk.
- Add the egg and vanilla extract to the butter mixture, beating well to combine. Stir in the mashed bananas, ground cinnamon, and ground nutmeg until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Gently fold in the chopped pecans and sliced strawberries, being careful not to overmix the batter to avoid mushy strawberries.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread begins to brown too quickly, you can cover it loosely with aluminum foil halfway through baking.
- Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
This recipe yields 1 loaf, or approximately 10-12 slices.
Preparation time: 15 minutes
Baking time: 55-65 minutes
Total time: 1 hour 10 minutes to 1 hour 20 minutes
Variations
- Other fruits: If you don’t have strawberries, you can substitute them with blueberries, raspberries, or blackberries for a different fruity twist.
- Nuts: You can swap the pecans for walnuts or almonds if you prefer a different type of nut in the bread.
- Vegan Version: To make this bread vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free butter substitute.
- Chocolate Chips: For an extra indulgent treat, fold in 1/2 cup of chocolate chips along with the strawberries and pecans.
Storage/Reheating
Store the banana strawberry bread in an airtight container at room temperature for up to 3 days. If you want to keep it for a longer period, wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. To reheat, slice a piece and toast it in a toaster or warm it in the microwave for a few seconds.
FAQs
Can I make this bread without the nuts?
Yes! If you prefer a nut-free version, simply omit the pecans from the recipe. The bread will still be delicious and moist.
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw them first and drain any excess moisture before adding them to the batter to avoid a soggy bread.
How can I make the bread even more flavorful?
For extra depth of flavor, you can add 1/2 teaspoon of vanilla extract or even a dash of almond extract to the batter.
Can I make mini loaves instead of one large loaf?
Yes! You can divide the batter into mini loaf pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier texture and a slight nutty flavor.
Can I substitute the brown sugar with another sweetener?
You can substitute brown sugar with white sugar or coconut sugar, but this may affect the flavor and texture of the bread. Brown sugar adds moisture and a deep caramel-like flavor.
Can I use overripe bananas?
Yes! Overripe bananas are perfect for banana bread, as they are sweeter and add more moisture to the bread.
How do I know when the bread is done?
The bread is done when it has a golden brown crust, and a toothpick inserted into the center comes out clean. If it’s too soft in the middle, bake it a bit longer.
Can I add other spices to this bread?
Yes! Feel free to add 1/4 teaspoon of ground ginger or allspice for an additional warm, spiced flavor.
Can I use a different type of sugar?
You can experiment with using coconut sugar or maple sugar for a more natural sweetener, but the flavor and texture may change slightly.
Conclusion
This Banana Strawberry Bread with Pecans is a fantastic way to enjoy the flavors of spring and summer in a comforting baked treat. With its tender texture, sweet fruit, and nutty crunch, it’s perfect for breakfast, a snack, or even dessert. The combination of bananas and strawberries is classic, while the pecans add an extra layer of flavor. Whether you make it for yourself or share it with loved ones, this bread is sure to become a favorite in your baking repertoire. Enjoy!
Print
Brown Butter Banana Skillet Cake with Strawberries and Pecans
- Total Time: 1 hour 10 minutes to 1 hour 20 minutes
- Yield: 10-12 servings
- Diet: Vegetarian
Description
This Banana Strawberry Bread with Pecans is a delightful twist on classic banana bread, combining the sweetness of ripe bananas and strawberries with the crunch of toasted pecans. Flavored with cinnamon and nutmeg, this moist, flavorful bread is perfect for breakfast, a snack, or dessert. Easy to make and versatile, it’s sure to become a favorite!
Ingredients
For the bread:
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 small ripe bananas, mashed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped pecans
- 1 cup hulled and sliced strawberries
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
-
In a large mixing bowl, cream the unsalted butter and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer or hand whisk.
-
Add the egg and vanilla extract to the butter mixture, beating well to combine. Stir in the mashed bananas, ground cinnamon, and nutmeg until fully incorporated.
-
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
-
Gently fold in the chopped pecans and sliced strawberries, being careful not to overmix to avoid mushy strawberries.
-
Pour the batter into the prepared loaf pan and spread evenly.
-
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the bread begins to brown too quickly, cover it loosely with aluminum foil halfway through baking.
-
Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Other fruits: Substitute strawberries with blueberries, raspberries, or blackberries for a different fruity twist.
- Nuts: Swap pecans for walnuts or almonds if desired.
- Vegan Version: Replace the egg with a flax egg and use a dairy-free butter substitute.
- Chocolate Chips: Add 1/2 cup of chocolate chips for a chocolatey twist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
