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Strawberry Banana Bread

This banana bread incorporates mashed bruised bananas and fresh strawberries into a batter made from flour, eggs, and sugar. The mixture is baked until golden brown, resulting in a moist, tender loaf with a speckled pink and yellow appearance. The bread has a dense yet soft texture with fruity bursts throughout.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: baking
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 3 large ripe bananas mashed
  • 1 cup fresh strawberries hulled and chopped
  • 2 large eggs
  • 0.5 cup unsalted butter melted
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Loaf Pan
  • Stand Mixer or Whisk
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with butter.
  2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, and salt. Whisk together until evenly blended and set aside.
  3. In a separate bowl, mash the ripe bananas with a fork until smooth. Add the eggs, melted butter, and vanilla extract, then whisk until well combined. Stir in the chopped strawberries gently.
    2 cups all-purpose flour
  4. Pour the wet mixture into the dry ingredients. Use a spatula to fold together just until no dry flour remains. Do not overmix; the batter will be slightly lumpy.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place in the oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely before slicing.

Notes

For additional flavor, sprinkle some sugar or cinnamon on top before baking. The bread is best enjoyed within 2 days or wrapped tightly for longer storage.