Strawberry Banana Bread (Printer-friendly)
Moist banana and strawberry loaf with a tender crumb; delicious warm with butter or a drizzle of honey.
# 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 and grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash bananas until smooth. Stir in melted butter, eggs, and vanilla extract until fully combined.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt.
04 - Gradually add the dry ingredients to the wet mixture, stirring gently just until blended.
05 - Carefully fold in diced strawberries and nuts if desired, avoiding overmixing.
06 - Pour the batter evenly into the prepared loaf pan.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- It stays wonderfully moist, thanks to a little kitchen trick I’ll share later.
- Every bite is a balance of sweet, tangy, and nutty if you choose, making it an instant crowd-pleaser at breakfast or tea time.
02 -
- I once tried adding strawberries straight from washing, and learned soggy berries can make the loaf streaky and dense—patting them dry is not optional.
- Gently folding in the fruit right before baking keeps the berries from sinking to the bottom and turning the bread gummy.
03 -
- If your bananas aren’t ripe enough, pop them (unpeeled) in a low oven for 10 minutes to bring out the sweetness.
- A sprinkle of turbinado sugar on top before baking adds a gleaming, crunchy crust that everyone goes for first.