Strawberry Banana Bread (Print View)

Moist banana loaf filled with fresh strawberries and optional nuts, ideal for breakfast, snacks, or dessert.

# What You'll 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 (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.

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

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

04 - Add dry ingredient mixture to the banana mixture, gently stirring until just combined. Avoid overmixing.

05 - Fold in diced strawberries and optional nuts carefully, making sure not to overwork the batter.

06 - Pour batter evenly into the prepared loaf pan.

07 - Bake in the center of the oven for 50 to 55 minutes, or until a toothpick inserted into 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.

01 -

The mix of strawberries and bananas makes each bite unexpectedly sweet and tender—like stealing a secret treat in the afternoon.
This bread stays moist for days, and the leftovers are perfect toasting with a bit of honey or butter.

02 -

Don’t overmix once the flour goes in, or your bread will be tough instead of plush.
Letting the bread cool fully makes slicing so much easier, even if the aroma tries to convince you otherwise.

03 -

Bake the loaf in the lower third of the oven to prevent over-browning the top before the center is set.
If you’re in a rush, cool slices quickly in the fridge but expect the texture to be a little denser—sometimes that’s perfect for toasting.