Strawberry Banana Bread (Printable)
Moist banana loaf studded with fresh strawberries and optional nuts; perfect 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. Lightly grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash bananas until smooth. Stir in melted butter, eggs, and vanilla extract until thoroughly combined.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
04 - Add the dry ingredients to the wet mixture and gently mix until just incorporated, avoiding overmixing.
05 - Gently fold diced strawberries and optional nuts into the batter until evenly distributed.
06 - Pour batter into prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick placed in the center comes out clean.
07 - Let the bread cool in the pan for 10 minutes. Remove to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- This bread keeps unbelievably moist for days, thanks to the mashed bananas.
- Biting into pockets of juicy strawberries feels like finding a surprise in every slice.
02 -
- I once tried mixing the strawberries in with all the wet ingredients—don’t do it, or you’ll end up with uneven, soggy chunks at the bottom.
- Lightly tossing the strawberries in a spoonful of flour prevents them from sinking while baking, a trick that made all the difference.
03 -
- If your bananas aren’t quite ripe, bake them in their skins at 300°F for 10 minutes—they’ll sweeten up fast.
- Letting the finished bread cool completely prevents gummy slices and crumbles.