Strawberry Banana Bread (Printable)

Moist banana loaf with diced strawberries and optional nuts—tender crumb, perfect for breakfast or snacks.

# What You 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

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, mash the bananas until smooth. Incorporate the melted butter, eggs, and vanilla extract, blending until fully integrated.
03 - In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
04 - Add the dry mixture into the bowl with the banana mixture, stirring gently until just combined. Do not overmix.
05 - Gently fold in diced strawberries and nuts, if using, allowing even distribution without overworking the batter.
06 - Pour the batter into the prepared loaf pan, smoothing the top as needed.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean.
08 - Rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It’s the secret to never letting overripe bananas (or strawberries on their last day) go to waste.
  • This bread manages to stay moist for days, which means you’ll have a sweet treat ready for breakfast or midnight snacking.
02 -
  • Overmixing the batter once the flour goes in led to one memorable loaf tough enough to bounce.
  • Letting the bread cool before slicing keeps it from crumbling apart—a lesson learned after eager impatience more than once.
03 -
  • Toss diced strawberries with a teaspoon of flour before folding in to keep them afloat instead of sinking.
  • Check your bread at 45 minutes—the edges bake faster than the center, and every oven has its quirks.

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