Strawberry Banana Bread (Print)
Moist loaf highlighting ripe bananas and fresh strawberries, tender crumb perfect for breakfast or sweet snacks.
# Ingredient List:
→ 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 Steps:
01 - Preheat oven to 350°F. 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 homogenous.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, and salt until evenly distributed.
04 - Gently combine dry ingredients into the wet mixture, mixing until moistened but not overworked.
05 - Carefully fold in diced strawberries and, if desired, chopped walnuts or pecans. Avoid overmixing to maintain a tender crumb.
06 - Transfer batter to prepared loaf pan, ensuring surface is leveled evenly.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center exits cleanly.
08 - Allow bread to cool in pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
# Expert Suggestions:
01 -
- Strawberries bring bursts of juicy sweetness and visual pops of color that brighten up every bite.
- It’s so moist and tender that even leftovers taste like they just came out of the oven.
02 -
- Mixing too much after adding the flour once left me with a dense loaf—remember, gentle folds are best.
- Tossing the strawberries in a tablespoon of flour before folding them in stopped them from sinking to the bottom.
03 -
- Let the loaf cool completely before slicing to avoid turning it into a warm, crumbly mess.
- Just before baking, dusting the top with turbinado sugar adds delightful crunch and a golden look.