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Strawberry Banana Bread

Strawberry banana bread with moist, tender crumb is studded with bright strawberry chunks and speckled with banana throughout. Baked until a toothpick comes out clean, then cooled briefly for clean slices.
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Prep Time 15 minutes
Cook Time 55 minutes
rest 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Bread
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a loaf pan. You want the pan ready so the batter goes in right away.
Mix wet ingredients
  1. Cream together the butter and granulated sugar until light and fluffy. Stop when the mixture looks paler and has a smooth texture.
  2. Beat in the eggs one at a time, then add the mashed bananas and vanilla extract. Mix until the batter is uniform and speckled with banana.
Mix dry ingredients and combine
  1. In a separate bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon. Whisk until the color is evenly distributed with no visible streaks.
  2. Gently fold the dry ingredients into the wet ingredients until just combined. Fold only until no dry flour remains, so the loaf stays tender.
  3. Fold in the chopped fresh strawberries. The berries should be suspended throughout the batter without overmixing.
Bake and cool
  1. Pour the batter into the greased loaf pan and bake for 50-55 minutes at 350°F. Bake until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 15 minutes. Let the loaf firm up so it releases cleanly without breaking.
  3. Turn the loaf out onto a wire rack to cool further. The surface will look set and slightly golden.

Notes

For the best texture, mash the bananas until smooth but keep strawberry pieces chunky so you get bright pockets in every slice. Store tightly wrapped at room temperature for 2 days or in the refrigerator for up to 5 days; freeze slices up to 2 months for best freshness. For a lower-sugar option, use an equal amount of a 1:1 baking sweetener in place of the granulated sugar.