3/4cupstrawberries(chopped to 1/2" in size and tossed in 1 tablespoon of flour)
Instructions
Preheat oven to 350 degrees Farenheit. Grease or line a 9x5 inch loaf pan with parchment paper and set aside.
In a medium size bowl, cream the butter and sugar together with an electric mixer on medium speed for 1-2 minutes, until smooth.
Add the egg and vanilla extract and mix just until combined.
Using a rubber spatula, fold in the mashed bananas.
Add the flour, baking soda, and sea salt to the bowl and mix until just combined. Don't overmix the batter here, since we're going to mix again when we fold in the strawberries. A few streaks of flour are okay.
Chop the fresh or strawberries into 1/2 inch chunks and toss them in 1 tablespoon of flour to coat evenly.
Carefully fold in the strawberries. A few quick turns will do, don't stir the batter too vigorously.
Pour the batter into the prepared loaf pan and bake for 60-65 minutes (unless you're using frozen strawberries, then bake for 70-80 minutes). Bread is done when a toothpick inserted in the center comes out clean and the top is golden brown and likely cracked open on top.
Let the bread cool for 30 minutes in the pan before removing it from loaf pan. Then slice and serve.
Store leftover strawberry banana bread in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
Use very ripe bananas for maximum sweetness and moisture.
Toss the chopped strawberries in flour to prevent them from sinking and creating soggy spots.
If you're using frozen strawberries, add 5-10 minutes to the bake time.
Don’t overmix the batter, especially after adding strawberries.
Bread is done when a toothpick inserted in the center comes out clean and the top is golden brown.