Ingredients
Scale
- 1 1/2 cups all-purpose flour (you can substitute with whole wheat flour for a nuttier flavor)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (feel free to use brown sugar for extra moisture and depth)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (the riper, the better—Mama Lou always said “the more brown spots, the sweeter the bread!”)
- 1 cup fresh strawberries, chopped (frozen can work too, just thaw and drain excess liquid)
- 1/4 cup plain Greek yogurt (adds moisture and a slight tang)
- Optional: 1/4 cup chopped walnuts or pecans for a crunchy finish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix is the foundation of the bread’s texture.
- In a large bowl, beat the softened butter and sugar together until fluffy and light, about 3-4 minutes. I often think back to Mama Lou’s advice: “Beat it like you mean it!” — it really helps incorporate air for a lighter crumb.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract for that warm, comforting aroma.
- Mix in the mashed bananas and Greek yogurt until just combined. The bananas not only add moisture but also a natural sweetness that makes this bread so tender.
- Fold in the dry ingredients gently, being careful not to overmix—overworking the batter can make the bread dense, and Mama Lou always reminded me to “treat the batter like a fragile flower.”
- Finally, fold in the chopped strawberries and nuts if using. The strawberries will add little pockets of juicy sweetness throughout the bread.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil halfway through baking.
- Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This step helps it set and makes slicing easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
