Strawberry Banana Bread (Printable)
Moist banana loaf with fresh strawberries and warm vanilla; perfect for breakfast or an afternoon snack.
# What You 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. Blend in melted butter, eggs, and vanilla extract until fully incorporated.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt until uniform.
04 - Add dry ingredients to the wet mixture and fold gently until just combined to avoid overmixing.
05 - Fold in diced strawberries and nuts, if desired, distributing evenly throughout the batter.
06 - Pour batter into the prepared loaf pan, smoothing the top as needed.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Suggestions:
01 -
- This bread stays irresistibly moist with bursts of strawberry in every bite—almost too good to share.
- It makes use of tired bananas and leftover berries, turning almost-forgotten produce into something genuinely special.
02 -
- The first time, I sliced in too soon and the bread fell apart, so patience really pays off here.
- Discovering that folding the strawberries in at the very end—gently—keeps them from bleeding and streaking the batter bright pink.
03 -
- Don’t overmix the batter—it’s okay if a streak or two of flour remains, the bread will be more tender.
- A sprinkle of coarse sugar on top gives a lovely crust—an upgrade I learned from a bakery friend.