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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 a toothpick tests clean, then cooled for easy slicing.
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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: 300
Ingredients Equipment Method Notes

Ingredients
  

Butter mixture
  • 0.5 cup butter Soften to room temperature so it creams smoothly.
  • 1 cup granulated sugar Used to cream with butter for light texture.
  • 2 large eggs Beat in one at a time to keep batter emulsified.
  • 3 ripe bananas Mash until mostly smooth; speckles will remain.
  • 1 cup fresh strawberries Chopped into small pieces for even distribution.
  • 1 tsp vanilla extract Adds warm flavor.
  • 0.5 tsp cinnamon For classic, lightly spiced sweetness.
Dry ingredients
  • 1.75 cup all-purpose flour Measure by spooning and leveling for best structure.
  • 1 tsp baking soda Leavening for a tender crumb.
  • 0.5 tsp salt Balances sweetness and boosts flavor.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat & mix wet ingredients
  1. Preheat oven to 350°F and grease a loaf pan so the batter can go in immediately after mixing.
  2. Cream butter and granulated sugar until light and fluffy to build a tender, even crumb.
  3. Beat in eggs one at a time, then mix until smooth before adding the next egg.
  4. Fold in mashed bananas and vanilla extract until evenly combined, keeping some banana specks throughout.
Mix dry ingredients & combine
  1. In a separate bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon until evenly speckled.
  2. Gently fold dry ingredients into wet ingredients just until combined so the loaf stays moist and not tough.
  3. Fold in chopped strawberries for bright bursts of fruit in every slice.
Bake & cool
  1. Pour batter into the greased loaf pan and bake at 350°F for 50-55 minutes until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 15 minutes so the loaf sets for clean slices.
  3. Turn out onto a wire rack to cool completely before slicing for the best texture.

Notes

For the best rise and moist texture, use ripe bananas and chop strawberries fairly small so they distribute without sinking. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced bread up to 3 months for easy thaw-and-toast. For a lower-sugar option, substitute half the granulated sugar with a 1:1 baking sweetener (use a version that measures like sugar) and keep the rest the same.