Add a pop of color to your bread!

If you love experimenting with mix-ins like nuts, chocolate chips, sprinkles, and other fun additions in your baking, you'll go bananas for this strawberry banana bread! It's your favorite classic recipe, but upgraded with itty bitty pieces of sweet, juicy strawberries that make the loaf super moist and easy to serve to kids of all ages (even toddlers) as a quick breakfast, on-the-go snack, or picnic treat.

Directions

1. Preheat the oven to 350F and grease a 9" x 5" loaf pan with nonstick spray.
2. Mash the banana with a fork until smooth. Lightly beat the eggs.
3. Add all of the ingredients to a medium bowl except the strawberries. Stir to combine. Gently stir in the strawberries.
4. Transfer batter into the prepared loaf pan and spread gently with a spatula to even the top. Bake for 55-60 minutes, or until a cake tester inserted into the center comes out cleanly. Remove from oven and let sit for 5 minutes, then transfer to a wire rack to cool completely before slicing.
5. Store leftovers in an airtight container in the fridge for 3-5 days. Warm briefly or toast to serve, topped with butter, cream cheese, peanut butter, or any other favorite spread!

Nellie's Notes

Very ripe bananas will work best in this recipe since they will have the best flavor and natural sweetness.

If desired, you can use 1/4 cup butter (1/2 a stick) and 1/4 cup whole milk yogurt.

Dice the berries into small pieces so the bread is easy to slice after it's baked.

Let cool fully on a wire rack (or as fully as you can stand to wait!) before slicing to ensure it holds together well.