Homemade Moist Strawberry Bread (Printable Version)
Sweet strawberries and bananas make this moist bread soft, flavorful, and ideal for breakfast or a snack.
# Ingredients:
→ Main Ingredients
01 -
2 cups fresh strawberries, hulled and diced
02 -
2 ripe bananas, mashed
03 -
2 cups all-purpose flour
04 -
1 cup granulated sugar
05 -
2 large eggs
06 -
1/3 cup vegetable oil
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon baking soda
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon ground cinnamon
# Steps:
01 -
Set oven temperature to 350°F and allow to preheat for even baking.
02 -
Grease a 9 by 5 inch loaf pan with butter or cooking spray, or line it with parchment paper.
03 -
Use a fork to mash bananas in a large bowl until very smooth.
04 -
Add granulated sugar, eggs, vegetable oil, and vanilla extract to the mashed bananas. Whisk thoroughly until fully blended.
05 -
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
06 -
Gradually mix the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
07 -
Carefully fold in diced strawberries, ensuring they are evenly incorporated throughout the batter.
08 -
Pour batter into the prepared loaf pan. Smooth the surface and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
# Notes:
01 -
Strawberry bread stays fresh in the refrigerator for up to one week. Wrap tightly and freeze for up to three months, thawing overnight before serving.