Strawberry Banana Bread with Chocolate Chips

Strawberry Banana Bread with Chocolate Chips

Jessie Cagliero
Recipes, Breads

Light, decadent, and comforting - who says we can’t have it all? This crave worthy quick bread is bursting with fresh strawberries and decadent semi-sweet chocolate. Warm flavors of cinnamon, nutmeg, and cloves will fill the air and bring you back to the kitchen for a second piece.

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Why you’ll love Strawberry Banana Bread with Chocolate Chips

  • Light and decadent - who says we can’t have it all? One bite of this bread and your mouth will be transformed into a world of fresh strawberries and rich semi-sweet chocolate.

  • Comforting - this quick bread is serving up ultimate comfort with traditional spices and ingredients - cinnamon, nutmeg, and cloves, pure vanilla extract, and bananas that give this bread its signature moistness.

  • Easy to make - this is a one bowl operation and should only take about fifteen minutes to whip up, and because there are minimal dishes used, you can relax and enjoy the delicious smell of baked bread for the 45 - 50 minutes the bread takes to bake in the oven.

Recipe Tips for the best Strawberry Banana Bread with Chocolate Chips

  • I always use parchment paper to line the bread pan. It makes it so much easier to remove the bread once it’s done baking.

  • Because breads are dense, they can take a little longer to bake in the oven than other baked goods, and this can lead to the top browning too quickly. If you find that the edges of your bread are turning dark, cover the bread by loosely placing a piece of foil over the top, then let the bread finish baking.

  • A great bake is the key to the perfect quick bread. The goal is to get the bread out of the oven right when it is ready - once the bread has risen and the top looks light golden brown, insert and remove a knife (or toothpick) into the center of the bread. If it comes out with dough still on it, bake another five minutes and check again. Once the knife (or toothpick) comes out clean, remove the bread immediately from the oven.

  • Let the bread cool for 10 - 15 minutes, then loosen up the sides with a knife as needed and pull the bread out of the pan using the parchment paper walls as handles. Let the bread cool the rest of the way on a drying rack. The bread will continue to cook if left too long in the hot pan, and this can leave the edges of the bread thick and dry.

Strawberry Banana Bread with Chocolate Chips FAQ

  • Absolutely! Not a fan of chocolate? No problem! Follow the steps listed under the ‘How to make’ section and omit the step where you mix in the chocolate chips.

  • Getting the bake right is essential. If you over bake the cranberry nut bread, it will become dry. The key moment to remove the bread from the oven is when a knife is inserted into the center and comes out clean.

    To avoid over baking, try adding a piece of foil to the top of the bread half way through the bake. This will keep the edges from getting too brown which can add to dryness as well.

    Remove the bread from the pan as soon as the pan is cool enough to touch. This will prevent the bread from cooking too long in the hot pan which can cause dry edges.

  • Absolutely! The bread will keep well in the refrigerator for up to five days, or in the freezer for up to three months. See directions below for how to store and freeze carrot cake bread.

    You can also make the batter ahead of time and keep it in the refrigerator for up to two days prior to baking. Just let it stand at room temperature for about 20 minutes before baking the batter.

Helpful Kitchen Tools

Ingredients

  • 1 1/2 cups All Purpose Flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon Baking Soda

  • 1/2 teaspoon Salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 3 Ripe bananas, extra ripe

  • 1/3 cup unsalted butter, melted

  • 2 teaspoon pure vanilla extract

  • 1 large egg

  • 3/4 cup turbinado sugar or packed brown sugar plus 1 tablespoon for sprinkling on top

  • 1 1/2 cups fresh strawberries, roughly chopped

  • 1/2 cup semi-sweet chocolate chips plus some for sprinkling on top

How to make Strawberry Banana Bread with Chocolate Chips

Prep

  1. Line a loaf pan with parchment paper. Set aside.

  2. Preheat oven to 325℉.

  3. Roughly chop strawberries and set them aside.

Mix

  1. In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. set aside.

  2. Add the bananas, butter, and vanilla to the bowl of an electric mixer and mix until well combined.

  3. Add eggs and mix until well combined, scraping down the sides of the bowl.

  4. Add turbinado or brown sugar and mix well, scraping down the sides of the bowl.

  5. Add half of the flour mixture into the banana mixture and mix well. Add the remainder of the flour mixture and mix until just combined (the batter should be little lumpy).

  6. Add the chopped strawberries and chocolate chips and fold into the batter using a spatula.

Bake

  1. Pour and spread batter evenly into the loaf pan.

  2. Sprinkle turbinado or brown sugar and chocolate chips over the top of the batter.

  3. Place pan in the oven and bake for about 25 minutes. Then Place a piece of foil over the pan and bake for another 25 - 30 minutes. Check the bread by inserting and removing a knife into the center of the bread. If there is still uncooked dough on the knife, bake for another 5 minutes and repeat the knife check. Continue until the knife comes out barely clean, then remove the bread from the oven.

  4. Let stand to cool for about 10 minutes, then remove the bread and place it on a cooling rack to continue cooling the rest of the way.

  5. Slice the bread once it has cooled completely, or about 1 hour.

How to Store

Store strawberry banana bread with chocolate chips at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the toaster for a freshly baked effect.

You can also freeze strawberry banana bread with chocolate chips easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

→ Optional serving suggestion: after the bread has thawed, pop it into the toaster and spread a little butter on it.

strawberry bread, spring baking ideas, easy quick breads, banana bread with a twist, types of banana bread, strawberries and chocolate
breads, dessert
american
Servings: 12
Author: Jessie Cagliero

Strawberry Banana Bread with Chocolate Chips

Light, decadent, and comforting - who says we can’t have it all? This crave worthy quick bread is bursting with fresh strawberries and decadent semi-sweet chocolate. Warm flavors of cinnamon, nutmeg, and cloves will fill the air and bring you back to the kitchen for a second piece.

Prep time: 20 minutesCook time: 50 minutesTotal time: 1 H & 10 M
Cook modePrevent screen from turning off

Ingredients

Directions

Prep
  1. Line a loaf pan with parchment paper. Set aside.
  2. Preheat oven to 325℉.
  3. Roughly chop strawberries and set them aside.
Mix
  1. In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. set aside.
  2. Add the bananas, butter, and vanilla to the bowl of an electric mixer and mix until well combined.
  3. Add eggs and mix until well combined, scraping down the sides of the bowl.
  4. Add turbinado or brown sugar and mix well, scraping down the sides of the bowl.
  5. Add half of the flour mixture into the banana mixture and mix well. Add the remainder of the flour mixture and mix until just combined (the batter should be little lumpy).
  6. Add the chopped strawberries and chocolate chips and fold into the batter using a spatula.
Bake
  1. Pour and spread batter evenly into the loaf pan.
  2. Sprinkle turbinado or brown sugar and chocolate chips over the top of the batter.
  3. Place pan in the oven and bake for about 25 minutes. Then Place a piece of foil over the pan and bake for another 25 - 30 minutes. Check the bread by inserting and removing a knife into the center of the bread. If there is still uncooked dough on the knife, bake for another 5 minutes and repeat the knife check. Continue until the knife comes out barely clean, then remove the bread from the oven.
  4. Let stand to cool for about 10 minutes, then remove the bread and place it on a cooling rack to continue cooling the rest of the way.
  5. Slice the bread once it has cooled completely, or about 1 hour.

*Nutrition is auto-calculated by recipes generator.

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