Strawberry Banana Bread (Printable)

Tender banana loaf studded with diced strawberries and a touch of vanilla- perfect warm with butter or honey.

# What You Need:

01 - 2 large ripe bananas, mashed

02 - 1 cup fresh strawberries, diced

03 - 2 cups all-purpose flour

04 - 3/4 cup granulated sugar

05 - 1 teaspoon baking soda

06 - 1/2 teaspoon salt

07 - 1/3 cup unsalted butter, melted

08 - 2 large eggs

09 - 1 teaspoon vanilla extract

10 - 1/2 cup chopped walnuts or pecans

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.

02 - In a large mixing bowl, mash bananas until smooth. Stir in melted butter, eggs, and vanilla extract until uniformly combined.

03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.

04 - Gently incorporate the dry ingredients into the banana mixture, mixing until just blended.

05 - Fold in diced strawberries and, if desired, chopped walnuts or pecans, being careful not to overmix.

06 - Pour the batter into the prepared loaf pan.

07 - Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center emerges clean.

08 - Allow bread to cool in the pan for 10 minutes before transferring to a wire rack. Let cool completely before slicing.

01 -

It stays wonderfully moist, thanks to a little kitchen trick I’ll share later.
Every bite is a balance of sweet, tangy, and nutty if you choose, making it an instant crowd-pleaser at breakfast or tea time.

02 -

I once tried adding strawberries straight from washing, and learned soggy berries can make the loaf streaky and dense—patting them dry is not optional.
Gently folding in the fruit right before baking keeps the berries from sinking to the bottom and turning the bread gummy.

03 -

If your bananas aren’t ripe enough, pop them (unpeeled) in a low oven for 10 minutes to bring out the sweetness.
A sprinkle of turbinado sugar on top before baking adds a gleaming, crunchy crust that everyone goes for first.