Strawberry Banana Bread (Printable view)
Moist banana loaf with diced strawberries and optional nuts. Serve 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
# Steps:
01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, mash bananas until smooth. Add melted butter, eggs, and vanilla extract. Stir thoroughly to blend.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
04 - Add dry ingredients to the banana mixture. Stir gently until ingredients are just combined.
05 - Carefully fold diced strawberries and optional chopped nuts into the batter, taking care not to overmix.
06 - Pour batter evenly into the prepared loaf pan.
07 - Bake in the center of the oven 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 -
- It’s the kind of loaf that tastes like you woke up early but only took you minutes to put together.
- Each bite is impossibly moist, dotted with juicy strawberries for a cheerful twist on classic banana bread.
02 -
- Overmixing will make this bread dense—I found out the hard way when my first attempt was more brick than loaf.
- Dicing strawberries too small can cause them to disappear—leave the pieces chunky so every bite has a bright surprise.
03 -
- Room temperature eggs and butter blend seamlessly and keep the bread extra tender.
- Sprinkling turbinado sugar over the batter before baking gives a crunch that’s always a crowd-pleaser.