Strawberry Banana Bread (Print)

Tender banana loaf brightened with diced strawberries; great warm with butter or a drizzle of 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 (175°C). 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. Stir until thoroughly combined.

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

04 - Add the dry mixture to the wet ingredients. Stir gently until just incorporated, ensuring not to overmix.

05 - Gently fold in diced strawberries and chopped nuts if using, distributing them evenly through the batter.

06 - Pour batter into the prepared loaf pan, spreading evenly.

07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.

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

01 -

You get bites of sweet-tart strawberries in nearly every slice, making it delightfully unexpected.
It stays unbelievably moist for days—I’ve wrapped up leftovers and still found them perfect by midweek.

02 -

Using underripe bananas or overmixing the batter once the flour goes in leaves the bread dense and gummy—I learned this the hard way on my first try.
Tossing the strawberries with a spoonful of flour before folding prevents them from sinking to the bottom or making wet pockets.

03 -

Always check with a toothpick in a few spots to avoid underbaked centers—if the top browns too fast, lay a loose sheet of foil over it toward the end.
Mash the bananas with a fork rather than a mixer for the best rustic texture; it’s worth the extra minute.