Preheat the oven 350°F. Spray the loaf pan with nonstick cooking spray and set aside.
In a bowl, mix together the dry ingredients: whole wheat flour, all purpose flour, baking powder, nutmeg and cinnamon.In a separate large bowl, cream the butter and brown sugar together with a hand mixer for about 2 minutes.
Add the milk and eggs to the butter mixture and beat again.
In a small bowl, mash the 3 overripe bananas with a fork.
Add in the mashed bananas to the wet ingredients.
Add the wet ingredients to the dry ingredients bowl and mix together until just combined (don't overmix).
Fold in 1 cup of sliced strawberries. Don't overmix.
Pour the batter into greased loaf pan and top with extra sliced strawberries (about ⅓ cup). Bake for 50-70 minutes, or until a toothpick comes out clean when poked in the center.
Let cool then transfer to a rack to cool completely. Cut into slices with a bread knife, serve and enjoy!
Keep this banana bread in an airtight container in the fridge for up to 5 days. I recommend the fridge, as this bread can get quite moist when left at room temperature.
Don’t overmix the batter. Just mix enough for it to be combined. Too much mixing will create a denser bread.
Use really ripe bananas. They will be easier to mash and they’re sweeter in taste. There’s a noticeable difference when using really ripe bananas versus the green unripe ones.
Slice strawberries into small pieces for inside the bread. Slice thin for the topping. You’ll get a more even bread texture.
Let bread cool completely before slicing. Use a bread knife with a serrated edge if possible. This will produce cleaner slices.
Cut each slice in half if you’re serving a crowd. It’s the perfect size for a quick snack.
Leftover slices taste delicious when toasted in the oven (or a toaster) with a dollop of butter on top.