Brown Buter Banana Strawberry Bread

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 203.4
  • Total Fat: 7.7 g
  • Cholesterol: 44.5 mg
  • Sodium: 194.5 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Brown Buter Banana Strawberry Bread calories by ingredient


Found this recipe here:

Wanted to put it in the calculator just in case I ever decided to make it.
Found this recipe here:

Wanted to put it in the calculator just in case I ever decided to make it.

Number of Servings: 14


    6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
    2 cups all-purpose flour
    3/4 cup brown sugar
    1 teaspoon baking soda
    1/2 teaspoon salt
    3/4 teaspoon ground cinnamon
    2 large eggs
    1 teaspoon pure vanilla extract
    1/4 cup plain yogurt (any fat content) or buttermilk
    1 1/4 cup mashed banana (from about 3 medium bananas)
    1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping


Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

Makes 1 95-inch loaf.


Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 95-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.

Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Serving Size: I guessed on the serving size but I say you can easily get 14 slices out of it. I'll update this with a more acurate serving size when I actually make it.

Number of Servings: 14

Recipe submitted by SparkPeople user CRAFTY_LOSER.

TAGS:  Desserts |