Ingredients:

  • 8 oz (225 g) fresh strawberries, hulled and quartered if large
  • 2 tbsp (25 g) granulated sugar
  • 1 tsp (5 ml) lemon juice
  • pinch of salt
  • 3 large very ripe bananas, mashed (about 1 1/2 cups / 360 g mashed)
  • 2 large eggs, room temperature (about 100 g)
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60 ml) neutral oil (canola or light olive oil) — optional
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 tsp (5 ml) vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp (6 g) baking soda
  • 1/2 tsp (2.5 g) baking powder (optional)
  • 1/2 tsp (3 g) fine sea salt
  • 1 tsp (2.6 g) ground cinnamon (optional)
  • 1/2 cup (50–60 g) chopped walnuts or pecans (optional)
  • 1/2 cup (90 g) chocolate chips (optional)
  • 1 tbsp (14 g) butter, melted — for brushing (optional)
  • 1–2 tbsp (12–24 g) coarse sugar for sprinkling (optional)
  • Optional glaze: 1 cup (120 g) powdered sugar; 1–2 tbsp (15–30 ml) milk or lemon juice; pinch of salt

Instructions:

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or a silicone mat.
  2. Toss hulled strawberries with 2 tbsp granulated sugar, 1 tsp lemon juice, and a pinch of salt. Spread on the prepared sheet.
  3. Roast strawberries 15–20 minutes until jammy and syrupy and slightly caramelized. Cool slightly and reserve about 3–4 tbsp of roasted juices. Set aside one-third of berries roughly whole for swirling and lightly mash the remainder.
  4. Reduce oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment, leaving an overhang for easy removal.
  5. Whisk together flour, baking soda, baking powder (if using), salt, and cinnamon in a medium bowl.
  6. In a large bowl, whisk mashed bananas, eggs, melted butter, oil (if using), granulated and brown sugars, and vanilla until smooth.
  7. Add dry ingredients to wet and fold with a spatula until just combined — stop when no streaks of flour remain to avoid overmixing.
  8. Fold in mashed roasted strawberries and enough reserved roasted juices to keep the batter loose but not soupy. Gently fold in reserved whole roasted berries and any optional mix-ins (nuts or chocolate chips).
  9. Pour batter into prepared pan. Dollop remaining mashed roasted strawberries or whole berries down the center and swirl with a knife 2–3 times to create a jammy ribbon.
  10. Bake at 350°F (175°C) for 50–60 minutes. Check at 50 minutes: a toothpick should come out with a few moist crumbs and internal temperature around 200–205°F (93–96°C). Tent with foil if top browns too quickly.
  11. Cool loaf in pan 15–20 minutes, then remove to a cooling rack and cool at least 30–40 minutes before slicing. Brush with melted butter or drizzle with optional glaze or sprinkle coarse sugar if desired.