Strawberry Banana Bread (Printable)
Moist banana loaf with diced strawberries and vanilla, tender crumb ideal for breakfast or snack.
# 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
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash bananas until smooth. Add melted butter, eggs, and vanilla extract, stirring until fully combined.
03 - In a separate bowl, whisk together flour, sugar, baking soda, and salt until well blended.
04 - Gradually add dry ingredients to wet mixture, stirring gently until just combined to avoid overmixing.
05 - Carefully fold in diced strawberries and, if desired, chopped walnuts or pecans.
06 - Transfer batter into the prepared loaf pan, leveling the surface.
07 - Bake for 50–55 minutes, or until a toothpick inserted into the center emerges clean.
08 - Let bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.
# Helpful Tips:
01 -
- Nobody expects bursts of juicy strawberries in classic banana bread, but they make each bite unforgettable.
- It keeps beautifully for days, perfect for mornings when you need a quick treat with your coffee.
02 -
- Overmixing after adding flour can make your loaf dense—a few streaks of flour are okay.
- Damp strawberries can create soggy patches, so patting them dry before folding them in makes all the difference.
03 -
- Sifting flour and gentle folding keep the crumb soft and tender rather than dense.
- Letting the loaf rest overnight deepens both the banana and strawberry flavors.