Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined. This creates a flavorful, textured base for the bread.
In another bowl, whisk the eggs until they are light and slightly frothy, then stir in the vegetable oil and vanilla extract. Mix until smooth.
Add the mashed bananas into the wet mixture and stir well until the bananas are fully incorporated, creating a thick, fragrant batter.
1 teaspoon vanilla extract
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula or wooden spoon until just combined — avoid overmixing to keep the bread tender.
Fold in the chopped strawberries, distributing them evenly throughout the batter without stirring too vigorously.
1 cup fresh strawberries
Pour the batter into the prepared loaf pan, spreading it out smoothly with a spatula for an even top.
Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely — this helps set the crumb and makes slicing easier.
Slice and serve the bread once it's cooled to room temperature, revealing a moist, fruity crumb with specks of strawberry and banana.
