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strawberry banana bread

A moist and flavorful bread combining ripe bananas and fresh strawberries, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium ripe bananas mashed
  • 1/2 cup sugar can be adjusted to taste
  • 1/4 cup unsalted butter melted
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1 cup fresh strawberries chopped

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper.
Mix Wet Ingredients
  1. In a mixing bowl, combine the mashed bananas, sugar, melted butter, beaten egg, and vanilla extract. Mix well until smooth.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, and salt.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Add Strawberries
  1. Fold in the chopped strawberries gently into the batter.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.