Strawberry Banana Bread (Print Version)
Moist banana loaf with diced strawberries and optional nuts, ideal for breakfast, snacks, or dessert.
# Recipe Ingredients:
→ 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. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, mash bananas until smooth. Add melted butter, eggs, and vanilla extract, mixing thoroughly.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt.
04 - Add dry mixture to the wet ingredients, gently folding until just combined.
05 - Fold in diced strawberries and nuts if using, taking care not to overmix.
06 - Pour batter evenly into the prepared loaf pan.
07 - Place pan on the center rack and bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean.
08 - Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- Secret: the strawberries keep the crumb ultra-tender and add bursts of sweet-tart flavor you won't forget.
- It’s a reliable way to cheer up a breakfast table or bribe a friend with homemade comfort (I speak from experience).
02 -
- Once, I mixed the batter too much and ended up with a tough, heavy loaf—be gentle when folding ingredients.
- Chopping the strawberries too big left wet pockets; now I dice them small so every bite is just right.
03 -
- Always dice strawberries small to prevent wet spots and mushy texture inside the loaf.
- A few minutes extra in the pan helps the loaf hold its shape when turning out.