Strawberry Banana Bread

We have a few versions of banana bread on our blog, but this one may go down as being my favorite. I love that is has both banana and strawberry in it. The strawberry is very subtle, but just enough to add a great flavor!!! 
Our local u-pick farm opens up for Strawberry season in a few weeks, and I am SO excited!!! Last year, I took the kids and we had a blast picking strawberries. This year, with my youngest being a solid walker now, he gets to join the picking fun!!! If you have a local pick farm in your area, I highly recommend going. Strawberries are so easy to pick, the kids love it, and its a fun family activity to do!!
I adapted this recipe slightly from Cooking on the Side. If you are looking for some more yummy recipes, definitely check her out too!!

Ingredients:

2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
3/4 cup sugar
2 eggs
3 ripe bananas, mashed
1 1/2 cups strawberries, stems removed
1/4 cup milk

Directions:

In a bowl, mix together flour, baking soda, and salt. Set aside. In a mixing bowl, use an electric mixer or a standing mixer and cream the butter until fluffy. Add in sugar. Mix until combined. Add in one egg at a time, mixing continuously. Add in mashed banana and mix until all ingredients are combined. In a food processor, puree the strawberries. Add about 3 tbsp of pureed strawberry to the milk in small bowl, mix well. Remaining pureed strawberry can be used in another recipe, on bread, etc.  *I ended up only having a bit more than 3 tbsp leftover, so I just added it all to the bread.
At this point, you should have three bowls. One of the flour mixture, one of the banana mixture, and one of the strawberry mixture. Add the flour mixture and strawberry mixture slowly to the banana mixture and only mixing until just combined. Grease one large loaf pan, or four mini loaf pans and pour mixture in. If you want, you can slice additional strawberries and place in a decorative pattern on top. Place pans in a preheated oven (350) for about 1 hour if using large loaf pan, and 40-45 minutes if using mini pans.