Strawberry Banana Bread Loaf (Print View)

Moist banana loaf with fresh strawberries and ripe bananas; easy mix-and-bake for breakfast or snack.

# What You 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

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large mixing bowl, thoroughly mash the bananas. Add melted butter, eggs, and vanilla extract, stirring until fully incorporated.
03 - In a separate bowl, whisk together the flour, granulated sugar, baking soda, and salt until evenly distributed.
04 - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
05 - Gently fold in the diced strawberries and, if desired, chopped nuts. Stir only until evenly distributed.
06 - Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
07 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the bread to cool in the pan for 10 minutes. Remove and transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • Your kitchen will smell so inviting that even neighbors might wander over for a slice.
  • The bread is moist with hidden strawberry pockets and stays tender for days—an easy win for breakfast or snack cravings.
02 -
  • If you add strawberries straight from the fridge, they’ll chill the batter and throw off the bake time—it’s best to use room temperature fruit.
  • Skipping the parchment or good greasing has trapped my loaf more than once; patience pays off when it’s time to release.
03 -
  • Dice the strawberries evenly to keep them suspended and avoid sunken soggy patches at the bottom.
  • Letting the bread rest until fully cool ensures easier slicing—and better flavor as everything settles together.

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