Strawberry Banana Bread (Printable)
Moist banana loaf studded with fresh strawberries, great for breakfast or snacks.
# 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. Thoroughly grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, mash bananas until smooth. Blend in melted butter, eggs, and vanilla extract until homogeneous.
03 - In a separate bowl, whisk together flour, granulated sugar, baking soda, and salt.
04 - Add dry mixture to wet mixture, stirring gently until just incorporated.
05 - Carefully fold in diced strawberries and, if desired, chopped walnuts or pecans. Avoid overmixing.
06 - Transfer batter into prepared loaf pan, spreading evenly.
07 - Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted at the center emerges clean.
08 - Allow loaf to cool in pan for 10 minutes, then release and place on a wire rack to cool fully before slicing.
# Expert Tips:
01 -
- The strawberries bake down sweet and juicy, making each slice feel like a treat just for you.
- It’s the sort of bread that manages to impress at brunch but vanishes quickly when left on the counter with coffee nearby.
02 -
- Once, I got impatient and sliced the bread while it was too warm and all the strawberries stuck to my knife—let it cool completely for perfect slices.
- Don’t overmix after adding flour; gentle folding is what keeps the crumb soft and tender.
03 -
- Measuring flour with the spoon-and-level method keeps your bread light.
- Toss chopped strawberries with a teaspoon of flour before folding them in so they don’t sink to the bottom.