Strawberry Banana Bread (Printable View)
Moist banana loaf studded with fresh strawberries and ripe bananas; perfect for breakfast or a sweet 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 Steps:
01 - Preheat oven to 350°F (175°C) and 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.
04 - Gradually add dry ingredients to the banana mixture, stirring gently until just blended.
05 - Gently fold in diced strawberries and, if desired, chopped walnuts or pecans. Take care not to overmix.
06 - Pour batter into prepared loaf pan and smooth the top.
07 - Place pan in oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- Those hidden pockets of strawberry bake into the softest, sweetest bites like little treasures.
- The easy recipe means you can have slices ready for breakfast or dessert with hardly any fuss.
02 -
- If you overmix after adding flour, the bread turns tough instead of tender—learned that lesson the hard way.
- Strawberries release moisture, so pat them dry before folding in, or your loaf might get soggy in spots.
03 -
- If your bananas aren’t ripe enough, bake them in their skins for 10 minutes at 300°F to boost their sweetness.
- Letting the bread cool completely before slicing is the secret to neat, bakery-style slices.