📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This will stop the bread from sticking to the pan. I messed this up once and half the bread was stuck to the pan! Don't be like me.
2. In a large bowl, mash the ripe bananas until smooth. You want to use super ripe bananas for the best flavor and moisture. If you only have slightly ripe bananas, that's fine!
3. Add the melted butter, sugar, eggs, rum, lime juice, and vanilla extract to the mashed bananas. Mix well until everything is well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda is evenly distributed throughout the flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough bread. It's okay if there are a few lumps.
6. Gently fold in the diced strawberries. Make sure they're evenly distributed throughout the batter. And don't forget to save a few for topping!
7. Pour the batter into the prepared loaf pan and spread evenly. Top with the remaining diced strawberries and a sprinkle of sugar, if desired. For an extra touch of flair, I like to drizzle a bit of melted butter on top. So good!
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Keep an eye on it! Every oven is different, so baking times may vary. If the top starts to brown too quickly, tent it with foil.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the bread from breaking apart when you take it out of the pan.
10. Slice and serve! This bread is delicious on its own, but it's also amazing with a dollop of whipped cream or a scoop of vanilla ice cream. I also like to toast a slice and spread it with a little bit of butter. Yum!