Strawberry Banana Walnut Bread
Prep time
Cook time
Total time
You can use pecans instead of walnuts in this recipe, and, if you really want to gild the lily, add 1 cup of chocolate chips to the batter before baking! To freeze, cool completely and tightly double wrap.
Recipe type: Quick Breads
Cuisine: American
Yield: 1 loaf
  • 1/2 cup salted butter, room temperature
  • 3/4 cup granulated cane sugar (I like to use part light brown sugar)
  • 1 cup very ripe bananas (2 medium, about 3/4 lb before peeling), peeled and mashed
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 eggs, room temperature
  • 1/4 cup buttermilk
  • 1 teaspoon of pure vanilla extract
  • 6 oz ripe strawberries, diced
  • 1 tablespoon all purpose flour
  • 1/2 cup chopped walnuts
  1. Preheat the oven to 350°F.
  2. Spray an 8" X 4" bread pan with non-stick spray.
  3. Stir together the flour, soda, & salt in a small bowl.
  4. In a large bowl, cream the butter, then gradually add the sugar and beat well.
  5. Add mashed bananas and the eggs and beat until thoroughly combined; mixture will look curdled.
  6. Toss the diced strawberries with 1 tablespoon of flour and set aside.
  7. Add the flour mixture, vanilla, and buttermilk, and blend well.
  8. Add the strawberries to the bowl, along with the walnuts, and gently fold them in until evenly distributed.
  9. Pour into the prepared loaf pan and bake for 55 to 75 minutes, until well browned and a wooden skewer inserted in the middle of the loaf comes out clean.
  10. Place pan on a cooling rack for 10 to 15 minutes, then remove the bread from the pan and return it to the cooling rack for at least an hour.
Recipe by MJ Bakes A Lot at