A moist and flavorful quick bread made with ripe bananas and fresh strawberries, perfect for breakfast or a snack.

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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, mix the mashed bananas, melted butter, sugar, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring just until combined.
Fold in the chopped strawberries and nuts, if using.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Use very ripe bananas for the best flavor and sweetness.
Chop strawberries into small pieces to distribute evenly in the batter.
Store leftovers in an airtight container for up to 3 days or refrigerate for longer shelf life.