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Strawberry Banana Bread

This strawberry banana bread features ripe strawberries and overripe bananas baked into a tender, dense loaf with a moist crumb and bursts of fruity sweetness. The bread is finished with a lightly toasted nut topping, giving it a subtle crunch and a warm aroma. It showcases simple ingredients transformed into a comforting, flavorful treat with a rustic appearance.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: Homemade
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar packed
  • 1/3 cup vegetable oil
  • 2 overripe bananas, mashed
  • 2 large eggs
  • 3/4 cup fresh strawberries, chopped
  • 1/2 cup chopped nuts (optional)

Equipment

  • Mixing bowls
  • Loaf pan

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
  2. In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. This helps evenly distribute the leavening agents throughout the batter.
  3. Add the brown sugar and vegetable oil to another bowl. Whisk until the mixture is smooth and slightly glossy, releasing a sweet aroma.
  4. Stir in the mashed bananas and eggs into the wet mixture, mixing just until combined. You should see a thick, uniform batter start to form.
  5. Gently fold the wet ingredients into the dry ingredients, just until no streaks remain. Do not overmix to keep the bread tender.
  6. Carefully fold in the chopped strawberries and nuts, if using, spreading them evenly throughout the batter.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Lightly tap the pan on the counter to level the batter.
  8. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. The top should turn a golden brown and emit a delightful aroma.
  9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely for easier slicing.
  10. Slice the bread once cooled to reveal a tender, moist crumb with vibrant flecks of strawberries and a slightly dense texture. Serve warm or at room temperature.

Notes

Optional: sprinkle additional chopped nuts on top before baking for extra crunch.