Strawberry Banana Bread (Printable)
Moist banana loaf studded with diced strawberries and optional nuts, ideal for breakfast, snacks, or a sweet treat.
# 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 Prepare:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, thoroughly mash bananas until smooth. Add melted butter, eggs, and vanilla extract, stirring until fully combined.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
04 - Gradually add dry ingredients to the wet mixture, mixing gently until just incorporated. Avoid overmixing.
05 - Carefully fold in diced strawberries and, if desired, chopped walnuts or pecans.
06 - Transfer batter evenly into the prepared loaf pan.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into 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 Advice:
01 -
- This bread tastes like summer’s best moments with barely any effort.
- It’s my favorite way to save overripe bananas and use up those fridge strawberries before they go mushy.
02 -
- If you overmix after adding flour, the loaf can go rubbery – a gentle hand makes all the difference.
- Dicing the strawberries too early turns them watery, so always cut them last.
03 -
- I once forgot to grease the pan and paid for it–parchment paper is foolproof.
- Room temperature eggs and butter make the batter mix smoother and bake up fluffier.