Strawberry Banana Bread (Printer-friendly)
Moist banana loaf studded with fresh strawberries and optional nuts; ready in about an hour.
# 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. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Stir in melted butter, eggs, and vanilla extract until mixture is blended.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt.
04 - Add the dry ingredients into the wet mixture and fold gently until just combined.
05 - Fold in diced strawberries and, if using, chopped walnuts or pecans. Avoid overmixing to preserve texture.
06 - Pour the batter evenly into the prepared loaf pan.
07 - Bake for 50 to 55 minutes or until a toothpick inserted in the center emerges clean.
08 - Allow to cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- This loaf is as soft as it is fragrant and the juicy pockets of strawberry make every slice feel special.
- It’s the answer to the question of what to do with both overripe bananas and berries teetering on the edge.
02 -
- Too-wet bananas or ultra-juicy strawberries will make the loaf mushy, so use your ripest bananas but pat berries dry.
- I once sliced in too soon and watched it crumble—waiting until fully cool makes clean slices easy.
03 -
- Blot strawberries dry with paper towel so the batter doesn’t get waterlogged.
- Add a touch more vanilla than you think you need—it boosts both strawberry and banana notes beautifully.