Strawberry Banana Bread (Printable)
Moist banana loaf with diced strawberries and optional nuts; best served warm with butter or honey.
# 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 (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash bananas until smooth. Add melted butter, eggs, and vanilla extract, mixing well.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
04 - Gently add dry mixture into wet ingredients, stirring only until combined.
05 - Carefully fold in diced strawberries and nuts if using, avoiding overmixing.
06 - Pour batter into prepared loaf pan and redistribute evenly.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
08 - Allow loaf to cool in the pan for 10 minutes before transferring to a wire rack to fully cool before slicing.
# Expert Hints:
01 -
- Unlike ordinary banana bread, the strawberries bake into little juicy pockets that make every bite exciting.
- I bring this loaf to brunches and it always disappears long before the coffee runs out.
02 -
- Once, I sliced the bread too soon and was left with a gooey mess—patience pays off here.
- Dusting strawberries with a teaspoon of flour before folding in stops them from sinking to the bottom.
03 -
- Resist the urge to overmix—gentle folding is the secret to a tender crumb.
- Try toasting slices in a buttered skillet for next-level flavor.