Strawberry Banana Bread (Printable)

Moist strawberry and banana loaf, studded with fresh berries and ripe bananas; great warm with butter or honey.

# What's Needed:

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. Lightly grease a 9x5-inch loaf pan or line with parchment paper.

02 - In a large mixing bowl, mash ripe bananas until smooth. Add melted butter, eggs, and vanilla extract, then stir thoroughly.

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

04 - Gently add dry ingredients to the banana mixture, stirring until just combined and no visible flour remains.

05 - Carefully fold in diced strawberries and chopped nuts, if using, being mindful not to overmix.

06 - Transfer batter into prepared loaf pan, smoothing the surface evenly.

07 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean.

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

01 -

If you hide the loaf under a kitchen towel, it somehow tastes even better the next day—moist, sweet, and bursting with strawberry pockets.
It’s secretly about the comfort of riffing on a classic, adding a handful of nuts or an extra splash of vanilla just because you feel like it.

02 -

Don’t rush the cooling; slicing while warm can cause it to crumble and lose its soft structure.
If you overmix once the flour is in, the bread can turn dense—use gentle, just-blended strokes.

03 -

The loaf’s crust will soften overnight if wrapped, so toast day-old slices for crunchy edges and a tender middle.
A sprinkle of turbinado sugar over the batter gives a bakery-style crackle on top, making your homemade bread feel extra special.