Best 6 Banana Strawberry Oat Bread Recipes

STRAWBERRY BANANA BREAD

Steps:

• Preheat the oven to 350°F (175°C).
• Mash ripe bananas with a potato masher or fork.
• Mix butter into the mashed bananas in a large mixing bowl.
• Add in the sugar, egg, and vanilla and mix.
• Add the flour, baking soda, salt, and mix well.
• Gently fold in strawberries.
• Pour mixture into a buttered 4×8 inch loaf pan.
• Bake for 50 minutes or until toothpick inserted in the center comes out clean.
• Cool on a rack. Keep in an airtight container up to three days.

STRAWBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

OATMEAL STRAWBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3 inch loaf pans.
• Stir together the flour, 1 1/2 cups rolled oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil and eggs; stir into flour mixture until just moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.

STRAWBERRY-BROWN BUTTER BANANA BREAD

Steps:

• Heat oven to 350°F. Grease or spray bottom only of 9x5-inch loaf pan.
• In 1-quart saucepan, heat butter over medium heat, stirring occasionally, until golden brown. Remove from heat; pour through strainer into small bowl to remove blackened bits.
• In large bowl, beat butter and sugar with electric mixer on medium speed 2 minutes. Stir in eggs until combined.
• Add bananas, buttermilk and vanilla; stir until smooth. Add flour, baking soda and salt; stir until just combined. Fold in strawberries. Pour into pan.
• Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. (Cover loosely with foil if top is browning too quickly.)
• Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely before slicing.

STRAWBERRY-BANANA BREAD WITH WALNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8.5x4.5-inch loaf pans and one 5.75x3-inch mini loaf pan with butter.
• Lightly beat eggs in a large bowl with an electric mixer. Add sugar, strawberries, bananas, yogurt, oats, oil, applesauce, and vanilla and beat until well combined. Let sit for 5 minutes to soak oats.
• Add flour, baking soda, cinnamon, salt, and nutmeg to the strawberry-banana mixture, beating just until combined. Stir in walnuts. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes for mini loaf and 1 hour for larger loaves.

MINI BANANA BREADS

Steps:

• Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
• In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
• Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.