Strawberry Banana Bread (Print Version)
Moist banana loaf studded with fresh strawberries and optional nuts - great for breakfast or snacks.
# 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:
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, stirring until fully incorporated.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt until well blended.
04 - Add dry ingredients to wet mixture and stir gently with a spatula until just combined, avoiding overmixing.
05 - Carefully fold in diced strawberries and, if desired, chopped walnuts or pecans.
06 - Pour batter evenly into the prepared loaf pan, smoothing the surface.
07 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- This loaf stays incredibly moist because of the bananas and juicy strawberries.
- It makes an effortlessly impressive breakfast or snack that practically disappears once sliced.
02 -
- Once, I beat the batter too much and ended up with dense, gluey bread—the less you stir, the better the crumb.
- Swapping strawberries for whatever’s ripe on hand (blueberries, raspberries, even chopped peaches) keeps breakfast interesting.
03 -
- Always let the bread cool almost completely before slicing—the crumb sets up and you get perfect, neat pieces.
- If you want bolder banana flavor, roast your bananas in their peel at 300°F for 15 minutes before mashing.