The Best Strawberry Banana Bread

I love banana bread. It’s my thing. I’ll take banana bread over a fancy dessert anytime.

I couldn’t get enough of this super soft, moist bread that’s bursting with juicy strawberries in every bite.

The Best Strawberry Banana Bread - Super soft, moist bread with tons of juicy strawberries! Easy, no-mixer recipe, and THE BEST use for ripe bananas!!

I have over 40 different recipes for banana bread and dozens more for banana muffins and banana cakes.

I have an older recipe for Strawberry Banana Bread and for a Soft and Fluffy Strawberry Banana Cake, and this bread is an new and improved rendition.

The Best Strawberry Banana Bread - Super soft, moist bread with tons of juicy strawberries! Easy, no-mixer recipe, and THE BEST use for ripe bananas!!

I took my base recipe for Cream Cheese-Filled Banana Bread that I’ve also used as a base for  Carrot Zucchini Bread and Carrot Apple Bread. It’s a very adaptable quickbread base and never let’s me down.

It’s a fast, easy, no mixer recipe and because I used oil there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it.

Baking with bananas and strawberries adds so much moisture that it’s impossible to have a dry loaf. I used fresh strawberries and although the recipe would probably work with frozen, they’ll release more juice and you’ll likely need to compensate by adding more flour.

The Best Strawberry Banana Bread - Super soft, moist bread with tons of juicy strawberries! Easy, no-mixer recipe, and THE BEST use for ripe bananas!!

Print Recipe

The Best Strawberry Banana Bread

I couldn't get enough of this super soft, moist bread that's bursting with juicy strawberries in every bite. It's a fast, easy, no mixer recipe and because I used oil there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it. Baking with bananas and strawberries adds so much moisture that it’s impossible to have a dry loaf. I used fresh strawberries and although the recipe would probably work with frozen, they'll release more juice and you'll likely need to compensate by adding more flour.

Yield: one 9x5-inch loaf

Prep Time: 10 minutes

Cook Time: about 55 to 65 minutes

Total Time: about 90 minutes, for cooling

Ingredients:

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/3 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour, plus additional if necessary (see step 4 in directions)
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 cup mashed ripe bananas (about 2 large or 3 small bananas)
  • 1 1/2 cups fresh strawberries, quartered and tossed in 3 tablespoons all-purpose flour (helps prevent sinking to bottom of the pan)

Directions:

  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note - Loaf is not very tall as baked in a 9x5 pan, but I fear an 8x4 pan will be a bit too skimpy.
  2. To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  3. Add 1 1/4 cups flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
  4. Add the bananas and fold gently to combine.
  5. Add the strawberries tossed in 3 tablespoons flour and fold gently to combine. Batter should be on the thicker side. If it's not, you may wish to add up to 1/4 cup additional flour. All bananas and strawberries vary in their moisture content and the consistency of batters will vary. The berries will release water into batter during baking and it's better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
  6. Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
  7. Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it in the last 10 minutes or so of baking to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, strawberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
  8. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Strawberry ButterHoney Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Cream Cheese-Filled Banana Bread and Carrot Zucchini Bread

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37 comments

  1. Love banana bread and had never thought to add strawberries, will definitely give this a go! 

    http://wanderingsofalostsoul1.blogspot.co.uk

  2. No butter? Yes and yes and yes. The texture here is looking to DIE for. There’s no point in making banana bread if it’s going to be dry! That’s the saddest thing ever. This is the happiest!

  3. Banana bread has to be my favorite quickbread and it’s always fun to improve a favorite. This has great looking texture and crinkles on top with a little gloss (which I always seem to notice and comment on–but that means it’s a killer loaf to me)!

  4. If you say it’s the best, then girrrrrrl, I’m all over it!! This looks KILLER!

  5. Gahhh this gorgeous bread looks so moist, soft and perfeeeect! I love how jam-packed with strawberries it is, so you get a juicy burst of berries in every bite! Totally need to try this before strawberries go outta season! 

  6. This bread looks to DIE for!! Banana bread is calling my name…

  7. A slice of banana bread and a large latte is my happiness. This strawberry bread looks amazing! Pinned of course! 

  8. I can understand having that many recipes for banana bread. Banana bread just makes you instantly happy. It’s a smile in every bite. This looks really good. I love strawberries, so I’m excited to introduce them to banana bread.

  9. Coming from a banana bread connoisseur like yourself, if this is the best, I MUST make it! 

  10. Oh wow, this looks amazing! I love banana bread, and I love strawberries.. so this is definitely perfect for me!xx

    Lissy ❤︎ lissyslife.com

  11. I’m with you Averie! There is always something irresistible about banana bread! Have a great weekend :)

  12. There’s no such thing as too much banana bread – keep it coming!  Especially when it’s so soft and bursting with those sweet berries!

  13. Yum this bread may just give your cream cheese banana bread recipe a run for its money (which is by the way my favorite banana bread ever)…maybe your next recipe can combine the two??? I’m making your parmesan herb roasted potatoes today for a dinner party.

    • So glad you enjoyed this bread and that it gives the cream cheese version a run for its money! And that’s awesome it’s your fave banana bread ever! I totally loved this strawberry bread, too. I hoarded most of the loaf for myself :) You could add a layer of cream cheese filling to the strawberry one if you want to get creative!

      Have a great dinner party and LMK how the potatoes go over!

  14. Hi Averie!

    First off, let me tell you that I am always so excited when I see that I have every single recipe ingredient on hand! This was fabulous and a big HIT!  I will definitely be making this again and again. I have always loved strawberry-banana anything but had never made (or tasted!) bread like this before. Thanks AGAIN for an amazing recipe!

  15. thanks for sharing strawberry banana bread  looking so tasty yamiii :)

  16. I just love all the banana recipes you share here! We always have bananas to use up, and I love baking with them so much too!  The pops of strawberries in this bread look perfect! And of course moist banana bread is so much better than the dried out versions…why even bother eating them if they are dry, right?

  17. Banana? BANANA!! I love bananas :) Have to try this recipe! Thank you :)

  18. All I can say about his recipe is Yum!

  19. What a beautiful combination the banana and strawberry bread I make a few different cakes and slices but this one has to be one of the best I have made even my husband loved it I will be making this again thank you for sharing your recipe and all your other banana cake or bread recipes I will certainly be making some of the others as well from jenny brooks Australia 

  20. I made this last night and it is amazing! I added some chocolate chips for some extra yum.

  21. Averie this truly is the BEST Banana Bread EVER, Strawberries included!  It is a diabetic’s delight also with the way you have adjusted it to almost no sugar (I used Splenda), yogurt if you like!  I had an abundance of extremely ripe bananas so I made a double recipe at once in one bowl, which yielded me a pan of 8 mini loafs and 2 minis 5″ x 3″.  I love your site and look forward to trying ever so many more recipes!   Thank you for all the testing and sharing you do!

    Glenda
    Edmonton, Alberta

    • Thanks for trying the recipe and I’m glad it came out great for you! And that it’s a diabetic’s dream. I never thought of that but you’re right and glad the Splenda worked great!

      I bet all those mini loaves are adorable :) And I have a TON of banana bread recipes if you’re ever in need of others. Let me know if you try any other recipes!

  22. I simply cherish all the banana formulas you share here! We generally have bananas to go through, and I adore heating with them so much as well! The pops of strawberries in this bread look great!

  23. This was so delicious! More like a large, soft, VERY moist muffin than regular banana bread. The strawberry flavour was very pronounced. Subbed Greek yoghurt, and yes it was fine :)

  24. Ok. This is so mouthwatering!! I have 3 ripe bananas now and I wanna make this. Can we sub the Greek yoghurt or sour cream with something?? Thanks in advance!! Will link to your site once I blog it 😊

    • There really aren’t any subs for the Greek yogurt or sour cream. It’s necessary for texture and to create the chemical reactions for the bread to rise. Possibly buttermilk but then you’d have to play with the dry ingredients because it will water down the batter more. Make as written and enjoy!

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