The Best Strawberry Banana Bread

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Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love! 

Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you're going to love! 

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 banana bread that’s bursting with juicy strawberries in every bite.

I have over 40 different recipes for banana bread and dozens more for banana muffins and banana cakes. I have an older recipe for a Soft and Fluffy Strawberry Banana Cake, and this strawberry bread is and new and improved rendition of that recipe.

This strawberry banana bread is 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.

Wow! I made this last night for a neighbor that is unwell. This is so great and one of the easiest quick breads I have made. The banana flavor is subtle, and the brightness of the strawberries makes it a special spring treat! Thank you and I will be making all of your other banana bread recipe variations now :)

Lisa

Ingredients Needed

Desserts with strawberries and bananas are rare and so underrated! For this delicious banana bread recipe with strawberries, you’ll need: 

  • Egg
  • Brown sugar
  • Canola oil
  • Granulated sugar
  • Sour cream
  • Vanilla extract
  • All-purpose flour
  • Baking powder and baking soda
  • Salt 
  • Mashed bananas
  • Fresh strawberries

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Sour Cream Swap

Note that you can substitute plain Greek yogurt in place of the sour cream, if desired. Just make sure to use whole fat or low-fat Greek yogurt and not fat-free for the best flavor. 

Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you're going to love! 

How to Make Strawberry Banana Bread

Making a homemade banana and strawberry loaf is as easy as classic banana bread. Here are the basic recipe steps:

  1. Mix together the dry ingredients before adding in the wet.
  2. Stir in the mashed bananas and the diced strawberries before turning the batter into a greased and floured loaf pan. 
  3. Bake for around an hour, or until the top is golden and set and a toothpick inserted in the middle comes out clean.
  4. Once the bread has cooled completely, you can slice and serve it.

Optional Toppings

If desired, slather your strawberry bread with homemade Strawberry Butter or Honey Butter, or drizzle Vanilla Browned Butter Glaze or Cream Cheese Glaze over the entire loaf if you’re feeling fancy. 

Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you're going to love! 

Recipe FAQs

Can This Recipe Be Made in Advance? 

Of course! The bread stays moist for a couple of days, so you should be fine to make it up to two days before you plan on serving it. 

Can I Use Whole Wheat Flour Instead of All-Purpose? 

I haven’t tried it myself, but my gut says using whole wheat flour would mess up the texture of this banana bread. 

Is There a Sour Cream Substitute I Can Use? 

You can use plain Greek yogurt in place of the sour cream if needed. I’ve had a few readers ask if they can omit the yogurt / sour cream altogether, and the answer is no. The yogurt is needed for the proper chemical reactions to occur in the batter so the bread can rise. You might be able to sub in buttermilk, but then you’d have to play around with the amount of dry ingredients. 

Can I Make the Recipe Using Frozen Strawberries? 

Baking with bananas and strawberries adds so much moisture that it’s impossible to make 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.

Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you're going to love! 

Recipe Tips and Tricks

To prevent the strawberries from sinking: For this recipe, it’s important that you toss the berries in a little flour before folding them into the batter. If you skip this step, the berries may sink to the bottom of the loaf while it bakes. 

If the top is browning too quickly: You may also need to 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 of the banana bread from becoming overly browned before center cooks through.

Freezing: You can easily freeze this bread if desired. Once it cools to room temperature, seal it in a freezer bag. Set it out on your counter to thaw overnight when you’re ready to dig in. 

Storage Instructions

Room temp: Bread will keep airtight at room temperature for up to 1 week.

Freezer: Wrap the entire loaf OR individual slices in plastic wrap and then seal in a freezer bag. Bread will last up to 3 months. When ready to eat, thaw on your counter for 90 minutes to 2 hours.

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4.44 from 321 votes

Strawberry Banana Bread

By Averie Sunshine
This strawberry banana bread is packed with fresh strawberries! This is an easy, no-mixer quick bread recipe you're going to love!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 9
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Ingredients  

  • 1 large egg
  • ½ cup light brown sugar, packed
  • â…“ cup canola or vegetable oil, liquid-state coconut oil may be substituted
  • ¼ cup granulated sugar
  • ¼ cup sour cream, lite is okay; or Greek yogurt may be substituted
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour, plus additional if necessary (see step 4 in directions)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt, or to taste
  • 1 cup mashed ripe bananas, about 2 large or 3 small bananas
  • 1 ½ cups fresh strawberries, quartered and tossed in 3 tablespoons all-purpose flour

Instructions 

  • Preheat oven to 350F. Spray one 9×5-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 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
  • To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  • 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.
  • Add the bananas and fold gently to combine.
  • 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.
  • Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
  • 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.*
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Notes

*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.
Storage: Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Recipe adapted from my Cream Cheese-Filled Banana Bread and Carrot Zucchini Bread.

Nutrition

Serving: 1, Calories: 255kcal, Carbohydrates: 38g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Cholesterol: 24mg, Sodium: 228mg, Fiber: 2g, Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Banana Bread Recipes: 

All of my BANANA BREAD RECIPES and STRAWBERRY RECIPES

Peanut Butter Apple Banana Bread — Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!

Peanut Butter Apple Banana Bread - Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!

Peach Mango Coconut Oil Banana Bread – The coconut oil pairs so perfectly with the peaches and mangoes!

Peach Mango Coconut Oil Banana Bread - The softest, moistest banana bread that tastes like a tropical vacation! A new favorite!

Brown Sugar Blueberry Banana Bread with Blueberry Butter – Blueberry coffee cake meets super soft banana bread!

Brown Sugar Blueberry Banana Bread with Blueberry Butter - Blueberry coffee cake meets super soft banana bread! So good!

Flour’s Famous Banana Bread — Made with Flour Bakery’s famous recipe to see if it lives up to the hype. Verdict? Make it!

Flour's Famous Banana Bread - Made with Flour Bakery's famous recipe to see if it lives up to the hype. Verdict? Totally fabulous! Make it!!

Six-Banana Banana Bread – Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread!

Six-Banana Banana Bread - Recipe at averiecooks.com

Zucchini Banana Bread — Soft, super moist, easy, no mixer needed! Jazz up regular banana bread by adding zucchini and it’s healthier, too!

Zucchini Banana Bread - Soft, super moist, easy, no mixer needed! Jazz up regular banana bread by adding zucchini and it's healthier, too!! (Great recipe to save for when your garden is over-flowing with zucchini!)

Cream Cheese-Filled Banana Bread — This is the BEST homemade banana bread recipe! This banana bread tastes like it has cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!

Originally posted August 14, 2015 and reposted May 7, 2021 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    I made this recipe today subbing in Greek yogurt for sour cream and frozen strawberries for fresh. I heated and drained the frozen strawberries as best I could, then coated them in flour as was suggested. I also added the suggested 1/4 cup additional flour before baking. I baked it for closer to 70 minutes. It turned out perfect and my husband loved it! The extra flour and few minutes more baking time actually balanced out the additional liquid from the frozen strawberries quite well.

    1. Thanks for the 5 star review and I am glad that this was easy and delish and that you added some chocolate chips too!

  2. 5 stars
    Wow! I made this last night for a neighbor that is unwell. This is so great and one of the easiest quick breads I have made. The banana flavor is subtle, and the brightness of the strawberries makes it a special spring treat! Thank you and I will be making all of your other banana bread recipe variations now :)

  3. 5 stars
    Wow! I made this last night for a neighbor that is unwell. This is so great and one of the easiest quick breads I have made. The banana flavor is subtle, and the brightness of the strawberries makes it a special spring treat! Thank you and I will be making all of your other banana bread recipe variations now :)

    1. Thanks for the 5 star review and I am glad it’s one easiest quick breads you’ve made and that it was a nice treat! Enjoy all the other banana bread variations, too!

    1. I typically eat this bread plain or with a pat of butter but you can make a simple glaze of melted butter and powdered sugar and a dash of vanilla extract.

    1. They could possibly be BUT if you drain them very well before adding them you may be able to get away with it. Tent the pan and bake for a bit of additional time, if needed.

  4. 5 stars
    i made this today strawberry banana bread followed the recipe it was wonderful thank you very much

  5. 5 stars
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    1. It really depends on how mini or small your pans are. Mini pans vary quite a bit. I would say start with 20 minutes and work up from there. They are done when a toothpick comes out pretty well clean.

  6. 5 stars
    Sooo good. I made my first loaf last month and although it was way too wet and deflated a bit lol it was delicious toasted. I obviously didn’t cook it long enough and that is on me. Im giving it another go today cuz the taste just can’t b beat and I’m gonna bake it longer this time. Keeping  my fingers crossed but know I’ll eat it regardless! Thank u so much for the recipe!

  7. 5 stars
    I love this recipe!  Used strawberries from my garden and the acidic sweet strawberry coupled with the mellow banana… very yummy.   Used organic 100% whole wheat flour  and it was very moist.  Also used greek yogurt and olive oil.  This is my new go to summer bread.  Thank you.