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Strawberry Banana Bread

Strawberry banana bread with moist, tender crumb studded with bright strawberry chunks and speckled with mashed banana. Baked until golden and toothpick-clean, then cooled for clean slices.
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Prep Time 15 minutes
Cook Time 55 minutes
Rest time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Bread
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Wet ingredients
  • 0.5 cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas mashed
  • 1 cup fresh strawberries chopped
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat oven to 350°F. Grease a loaf pan so the batter releases easily after baking.
Cream wet ingredients
  1. Cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time to keep the batter smooth.
  2. Fold in mashed bananas and vanilla extract. Mix just until incorporated so the loaf stays moist.
Mix dry ingredients
  1. In a separate bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon. Whisk until evenly speckled with no visible flour pockets.
Combine batter
  1. Gently fold dry ingredients into wet ingredients until just combined. Stop as soon as no dry streaks remain for tender bread.
  2. Fold in chopped strawberries. Keep the berries from overmixing so they don’t bleed too much.
Bake
  1. Pour batter into a greased loaf pan. Bake for 50-55 minutes at 350°F until a toothpick inserted in the center comes out clean, with a golden top.
Cool and slice
  1. Cool in the pan for 15 minutes. You should see the loaf pull slightly from the sides before turning out onto a wire rack.
  2. Turn out onto a wire rack and cool until easier to slice. Wait for a firmer crumb so the strawberry pieces stay intact.

Notes

For the best texture, mash bananas until mostly smooth with only a few small lumps, and fold dry ingredients just until combined. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lower-sugar option, reduce granulated sugar to 3/4 cup and expect a slightly softer crumb.