Strawberry banana bread with blueberries

Whenever I make banana bread, it’s usually because I have overly ripe bananas that are about to rot but I don’t want to waste them. You should’ve seen these 3 bananas that went into this bread: they were black and already mushy inside their banana casing. My mother-in-law cringed when she once saw me save bananas that were this ripe. This time around, I also had a package of fresh strawberries that were getting dangerously soft and a package of wrinkled fresh blueberries, so why not throw all of these soft, wrinkly, mushy ingredients together into one deliciously moist strawberry banana bread!

And what a great and colorful banana bread it turned out to be! I also added a tablespoon of fresh lemon zest to the bread batter which gave the bread even more oomph! It’s like the summer entered my house! Mixed berries, spiced up by the lemon zest in a banana bread – to me, it tastes like a summer berry cake. You can’t really go wrong with a very moist banana bread stuffed with strawberries and blueberries.

1) Preheat the oven to 350 F.

2) In a large bowl, mix mashed bananas and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.

3) Add lemon zest, chopped strawberries and whole blueberries to the batter and mix them in to distribute evenly through the batter.

4) Butter a 4×8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck.

More banana recipes:

• Banana bread with blueberries
• Banana bread with walnuts
• Banana bundt cake