Strawberry Banana Bread (Printable version)
Moist loaf bursting with strawberries and bananas; perfect warm with butter or a drizzle of 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
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Add the melted butter, eggs, and vanilla extract. Stir until fully incorporated.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt until well blended.
04 - Add the dry mixture to the wet mixture and stir gently until just combined. Avoid overmixing.
05 - Gently fold in the diced strawberries and, if using, the chopped walnuts or pecans.
06 - Pour the batter into the prepared loaf pan, spreading evenly.
07 - Place in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Remove from oven and cool in the pan for 10 minutes. Transfer to a wire rack and allow to cool completely before slicing.
# Expert Advice:
01 -
- Your house will smell like a sweet summer morning by the time its ready to slice.
- The juicy pockets of strawberry tucked inside soft banana bread surprise even the pickiest breakfast guests.
02 -
- One time, rushing and over-mixing the batter made my loaf tough—gentle folding keeps it light.
- Letting the bread cool completely before slicing helps it hold together and develops the best flavor.
03 -
- Let bananas get fully ripe, even blackened, for maximum sweetness without extra sugar.
- Lining your pan with parchment guarantees you'll never lose a loaf to sticking again.