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A slice of homemade Strawberry Banana Bread with Crumb Topping on a white plate, revealing baked strawberries and accompanied by fresh berries.
Maryam

Strawberry Banana Bread with Crumb Topping

This moist and flavorful quick bread combines the sweetness of ripe bananas and fresh strawberries, crowned with a delightful buttery crumb topping for an irresistible treat perfect for breakfast or dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crumb Topping
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter cold and cubed
For the Banana Bread
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and cooled
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas about 3 medium bananas
  • 1/2 cup buttermilk or 1/2 cup milk + 1/2 tbsp lemon juice, let sit 5 mins
  • 1 cup fresh strawberries hulled and diced

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • 9x5 inch Loaf Pan
  • Parchment Paper
  • Measuring cups and spoons
  • Fork or Potato Masher
  • Wire Rack

Method
 

Prepare the Crumb Topping
  1. In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
  2. Add the cold, cubed butter. Use your fingertips, a pastry blender, or a fork to cut the butter into the dry ingredients until coarse crumbs form. Set aside in the refrigerator while you prepare the bread batter.
Prepare the Banana Bread Batter
  1. Preheat oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a separate large bowl, whisk together the melted and cooled butter, granulated sugar, and brown sugar until well combined.
  4. Whisk in the eggs one at a time, then stir in the vanilla extract.
  5. Add the mashed bananas and buttermilk to the wet ingredients, mixing until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.
  7. Gently fold in the diced fresh strawberries.
Assemble and Bake
  1. Pour the banana bread batter into the prepared loaf pan, spreading it evenly.
  2. Evenly sprinkle the chilled crumb topping over the batter.
  3. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs, not wet batter. If the topping browns too quickly, tent the loaf loosely with foil during the last 15-20 minutes of baking.
  4. Let the bread cool in the pan on a wire rack for 15-20 minutes before carefully removing it using the parchment paper overhang.
  5. Allow to cool completely on the wire rack before slicing and serving.

Notes

Ensure bananas are very ripe (yellow with many brown spots) for the best flavor and sweetness.
For best results, use fresh strawberries. If using frozen, do not thaw; toss them with 1 tablespoon of flour before folding into the batter to prevent sinking.
Store leftover banana bread at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to a week. It also freezes well for up to 3 months.