Strawberry Banana Bread (Printer-friendly)
Moist banana loaf studded with strawberries and optional nuts - great for breakfast or a sweet snack.
# What You'll Need:
→ Fruits
01 - 2 large ripe bananas, mashed
02 - 1 cup fresh strawberries, diced
→ Dry Ingredients
03 - 2 cups all-purpose flour
04 - 3/4 cup granulated sugar
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 1/3 cup unsalted butter, melted
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
→ Optional
10 - 1/2 cup chopped walnuts or pecans
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, mash bananas until smooth. Add melted butter, eggs, and vanilla extract, stirring to incorporate.
03 - In a separate bowl, whisk together flour, granulated sugar, baking soda, and salt until evenly combined.
04 - Add dry ingredients to the wet mixture and stir gently until just blended; do not overmix.
05 - Gently fold in diced strawberries and, if desired, chopped walnuts or pecans.
06 - Pour batter into the prepared loaf pan, spreading evenly.
07 - Bake in the center of the oven for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Hints:
01 -
- Mixing ripe bananas and fresh strawberries makes every bite a soft, fruity surprise you won’t find anywhere else.
- This bread is a reliable way to use up those bananas on the counter and brings just the right sweetness for any time of day.
02 -
- Chopping strawberries too small means they disappear and the bread gets soggy—I learned to keep them chunky.
- Let the bread cool fully before slicing or you’ll risk a gummy texture and smushed fruit pockets.
03 -
- Always taste a strawberry or two before adding—they need to be sweet for the best flavor.
- If you want a glossy, bakery-style top, sprinkle a bit of turbinado sugar over the batter before baking.