Strawberry Banana Bread (Printable)
Moist banana loaf studded with fresh strawberries and ripe bananas; tender, lightly sweet crumb for breakfast or snack.
# 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
# Steps:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, mash the bananas until smooth. Add melted butter, eggs, and vanilla extract, stirring until well incorporated.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt until evenly blended.
04 - Add the dry mixture to the wet mixture, stirring gently just until combined to avoid overmixing.
05 - Fold in the diced strawberries and, if desired, walnuts or pecans. Mix gently to distribute evenly.
06 - Transfer the batter to the prepared loaf pan and spread evenly. Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
07 - Cool in the pan for 10 minutes. Remove to a wire rack and allow to cool completely before slicing.
# Expert Tips:
01 -
- No one will expect how jammy the strawberries make every bite—the secret is their short burst of flavor in a classic loaf.
- I keep coming back to this bread because it’s simple to whip up and rescues overripe fruit from the compost bin.
02 -
- The one time I rushed and overmixed, my bread turned out dense and gummy—gently folding is key.
- Dicing strawberries too small makes the bread a bit soggy; keep the pieces chunky for little pops of flavor.
03 -
- Always use overripe bananas; the darker they get, the richer the bread tastes.
- The sprinkle of turbinado sugar on top adds a magical crunch you won’t want to skip.