Strawberry Banana Bread (Printable)
Moist banana loaf with diced strawberries and optional nuts; golden crust, tender crumb, and breakfast-ready slices.
# 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
# How-to Steps:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Stir in melted butter, eggs, and vanilla extract until mixture is blended.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt.
04 - Add the dry ingredients into the wet mixture and fold gently until just combined.
05 - Fold in diced strawberries and, if using, chopped walnuts or pecans. Avoid overmixing to preserve texture.
06 - Pour the batter evenly into the prepared loaf pan.
07 - Bake for 50 to 55 minutes or until a toothpick inserted in the center emerges clean.
08 - Allow to cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
# Expert Pointers:
01 -
- The mix of strawberries and bananas makes each bite unexpectedly sweet and tender—like stealing a secret treat in the afternoon.
- This bread stays moist for days, and the leftovers are perfect toasting with a bit of honey or butter.
02 -
- Don’t overmix once the flour goes in, or your bread will be tough instead of plush.
- Letting the bread cool fully makes slicing so much easier, even if the aroma tries to convince you otherwise.
03 -
- Bake the loaf in the lower third of the oven to prevent over-browning the top before the center is set.
- If you’re in a rush, cool slices quickly in the fridge but expect the texture to be a little denser—sometimes that’s perfect for toasting.