Ingredients:
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1 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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½ tsp ground cinnamon (optional, but adds depth)
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½ cup (1 stick) unsalted butter, softened
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¾ cup granulated sugar (or use half brown sugar for richer flavor)
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2 large eggs
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1 tsp vanilla extract
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3 ripe bananas, mashed (about 1 to 1 ¼ cups)
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1 ¼ cups fresh strawberries, chopped
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1 tbsp flour (to toss with strawberries — prevents sinking)
Optional add-ins:
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½ cup chopped walnuts or pecans
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½ cup white chocolate chips or dark chocolate chips
👨🍳 Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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In a medium bowl, whisk together:
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Flour
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Baking soda
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Salt
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Cinnamon (if using)
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In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
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Add the eggs one at a time, beating well after each. Stir in the vanilla extract and mashed bananas.
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Gradually mix in the dry ingredients until just combined — don’t overmix.
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Toss the chopped strawberries with 1 tbsp flour (this helps keep them from sinking) and gently fold into the batter. If using nuts or chocolate chips, fold them in now.
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Pour the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a few extra strawberry pieces or a bit of sugar on top for a pretty finish.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. (Check at 50 minutes; if browning too quickly, loosely cover with foil.)
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Let cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.
🍽 Tips & Storage:
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Storage: Keeps well at room temp (wrapped) for 2–3 days or in the fridge for up to 5 days.
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Freezer-friendly: Wrap tightly and freeze for up to 2–3 months.
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Serving idea: Warm slices slightly and add a pat of butter or a dollop of whipped cream for dessert.