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Strawberry Banana Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

This quick banana bread is given a visual pop with brilliant strawberries.

At a glance

Prep
Bake
Total
Yield
two 8 1/2" x 4 1/2" loaves
Nutrition information

Ingredients

Choose your measure:

Dough

Topping

  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground mace or nutmeg

Instructions

  1. Preheat the oven to 350°F. Grease and flour two standard 8 1/2" x 4 1/2" bread pans. Set aside.
  2. Cream the bananas and the margarine together and beat in the brown sugar. Mix in the egg whites.
  3. In a separate bowl, use a whisk to stir together the baking soda, baking powder, mace, salt, and flours.
  4. Add the dry mixture to the creamed mixture.
  5. Gently fold in the strawberries.
  6. Divide the dough evenly between the two prepared pans.
  7. To make the topping: mix the sugar with the mace or nutmeg, and sprinkle it over the loaves.
  8. Bake the loaves for approximately 50 minutes, or until a cake tester inserted into the center of a loaf comes out clean.
  9. Let loaves cool in pans for 10 minutes and finish cooling on racks. These are fragile while still hot.
  10. Store, well-wrapped, for up to 5 days at room temperature, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 51g
  • Servings Per Batch 32
Amount Per Serving:
  • Calories 127
  • Calories from Fat
  • Total Fat 4g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 0g
  • Sodium 193mg
  • Total Carbohydrate 12g
  • Dietary Fiber 2g
  • Sugars 7g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.