Strawberry Banana Bread (Printable)

Moist loaf studded with ripe bananas and fresh strawberries, perfect for breakfast, snacks, or a sweet treat.

# 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. Blend in melted butter, eggs, and vanilla extract until incorporated.

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

04 - Add the dry ingredients to the banana mixture, stirring gently just until the batter forms.

05 - Gently fold in diced strawberries and, if desired, chopped nuts. Avoid overmixing to maintain a tender crumb.

06 - Pour batter evenly into the prepared loaf pan.

07 - Place the pan in the oven and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.

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

01 -

Everyone will think you spent loads of time fussing when it actually comes together in a flash.
It has the nostalgia of banana bread with a sweet tart surprise from the strawberries that keeps people asking for the recipe.

02 -

Once I overmixed the batter and ended up with a heavy loaf—gentle folding makes all the difference for a soft crumb.
Patting the strawberries dry before adding them keeps the bread from getting too soggy (that discovery saved many a loaf).

03 -

Always check doneness with a toothpick in the center—fruit can make the middle slow to bake through.
Letting the bread cool fully before slicing results in cleaner edges and less crumbling (even if it's hard to wait).