Strawberry Banana Bread (Printable Version)

Moist banana loaf with diced strawberries, vanilla, and optional nuts; bakes in a 9x5 pan for breakfast or snacks.

# 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 it with parchment paper.

02 - In a large bowl, mash the ripe bananas until smooth. Add melted butter, eggs, and vanilla extract. Stir until fully incorporated.

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

04 - Add the whisked dry ingredients to the bowl with the wet mixture. Stir gently until just combined to avoid overmixing.

05 - Gently fold diced strawberries and, if using, chopped walnuts or pecans into the batter.

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

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

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

01 -

It’s the perfect way to use up spotty bananas and sad strawberries you thought you’d wasted.
This loaf stays moist for days and is just sweet enough that nobody notices when you sneak a second slice.

02 -

Once, I learned the hard way that overmixing ruins the lovely soft crumb—so now I stop mixing just as soon as the batter comes together.
Switching to room temperature eggs actually helps the loaf rise higher and bake more evenly.

03 -

Sifting the flour really does give a more tender crumb—worth the extra dish.
Gently tossing diced strawberries with a spoonful of flour before folding into the batter helps keep them from sinking.