Strawberry Banana Bread (Printable View)
Moist banana loaf studded with fresh strawberries and optional nuts; perfect warm for breakfast or a snack.
# 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 Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, mash the bananas until smooth. Add melted butter, eggs, and vanilla extract, mixing until fully combined.
03 - In a separate bowl, whisk together flour, sugar, baking soda, and salt.
04 - Add the dry ingredients to the wet mixture and gently stir until just incorporated.
05 - Fold in the diced strawberries and optional nuts, avoiding overmixing.
06 - Pour the batter evenly into the prepared loaf pan.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely before slicing.
# Expert Suggestions:
01 -
- Just when you think banana bread can't get any better, the strawberries brighten every bite like a little secret.
- This is the sort of loaf you'll instinctively reach for at breakfast, but it doubles as a sweet treat with afternoon tea.
02 -
- Once, I cut into the bread too soon and ended up with a gooey middle—let it cool completely so the crumb sets.
- After much trial, patting strawberries dry with a paper towel kept the loaf from getting soggy; watery berries were my rookie mistake.
03 -
- If the top is browning too fast, tent loosely with foil for the last 10 minutes of baking.
- Letting the loaf cool before slicing makes for clean, bakery-worthy pieces every time.