Strawberry Banana Bread (Print Version)
Moist loaf with mashed bananas and diced strawberries, golden-crusted and tender inside.
# 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
# Steps:
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 the ripe bananas until smooth. Incorporate the melted butter, eggs, and vanilla extract, stirring until well blended.
03 - In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until homogeneous.
04 - Gently add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to ensure optimal texture.
05 - Fold in the diced strawberries and, if desired, chopped nuts. Mix until evenly distributed.
06 - Pour the batter into the prepared loaf pan, spreading evenly.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted in 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.
# Expert Tips:
01 -
- Your kitchen will smell unimaginably good while it bakes trust me on this one
- It's the easiest way to turn leftover bananas and extra strawberries into something everyone raves about
02 -
- Don't skip fully cooling the loaf before slicing or you'll end up with crumbled pieces.
- I once used still-wet strawberries and learned the bread gets too soggy add the berries dry.
03 -
- Mash bananas thoroughly for even moisture throughout the loaf.
- If you're using frozen strawberries, thaw and drain them well so your batter isn't watery.