🍓🍌🍞 This strawberry banana bread is a quick bread that elevates classic recipes with sweet, fruity flavor, Easy to make, it’s the perfect breakfast, snack, or dessert for spring!
Table of Contents
Sweet and Moist Banana Strawberry Bread
If there’s one thing I despise, it’s dry baked goods. So, I was especially careful to make sure this bread stayed moist.
I did that by adding some brown sugar to this bread because brown sugar tends to keep baked goodies moist. And bananas make anything moist and dense, and such was the case with this loaf.
Then, when the strawberries baked, not only did they make my house smell amazing, but they released a bit of moisture, also helping to create a really moist, luscious loaf.
An elevated version of classic banana bread, this recipe is failproof and guaranteed to be an instant favorite you’ll make again and again!
Recipe Ingredients
This recipe comes together with simple ingredients you likely already have on hand. It’s naturally dairy free and can easily be made gluten-free, too
- Flour – I use all-purpose flour, but you can use a 1:1 all-purpose gluten-free flour if you need to keep this bread gluten-free.
- Sugar – Regular white sugar sweetens the bread and contributes to the beautiful golden brown color
- Light brown sugar – This sweetens the bread further, keeping it moist, and adding a subtle molasses flavor
- Baking soda – Make sure it’s fresh, or your bread won’t rise
- Ground cinnamon
- Ripe banana – The riper, the better. Use bananas with brown spots all over. It’s even okay if they’re almost completely black
- Canola oil
- Egg white
- Vanilla extract
- Strawberries – I used TJ’s frozen strawberries, thawed and diced; or try mixed berries.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Strawberry Banana Bread Recipe
This bread might look impressive, but it’s super easy to make. Here’s an overview of the process:
- Combine the dry ingredients in a large mixing bowl.
- Slice a banana in half, and mash one half with a fork. Then, slice the other half into thin discs.
- Add the mashed banana to the dry ingredients. Then, stir in the wet ingredients and gently fold in the strawberries. Be careful not to overmix, or your bread will be dry and dense!
- Pour the batter into a loaf pan lined with aluminum foil or greased with cooking spray. I like to line it and let the foil hang over the edges, making it easy to lift the bread from the pan.
- Bake until a toothpick inserted into teh center comes out clean. Cool in the pan slightly. Then, slice and enjoy as is, or add butter, cream cheese, jelly, or frosting, if desired.
What to Serve with Banana Bread with Strawberries
Recipe FAQs
I haven’t tested it, but I don’t see why not. Prepare the batter as normal. Then, portion it into a muffin pan, filling each cavity 2/3 of the way full. Bake until the muffins are tall and a toothpick inserted into the center comes out clean. Cool completely, and enjoy.
Store leftovers in an airtight container or sealable bag at room temperature or in the refrigerator for up to one week.
Yes, you can freeze this bread for up to 6 months. Wrap it tightly in plastic wrap followed by aluminum foil. When you’re ready to serve, thaw in the fridge overnight or at room temperature on the counter.
Strawberry Banana Bread Recipe
Equipment
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Banana Bread Recipes:
ALL OF MY BANANA BREAD RECIPES!
Blueberry Banana Zucchini Bread — This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread!
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!
Flour’s Famous Banana Bread — The banana bread is soft, very moist thanks to the use of oil rather than butter, and perfectly dense. If you like denser banana bread with substance, you’ll love this one.
Six-Banana Banana Bread — Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread
Browned Butter Buttermilk Banana Bread with Strawberry Butter — The browned butter and buttermilk add richness, softness, and moisture, and the strawberry butter makes it that much better.
Pineapple Coconut Oil Banana Bread – Buttermilk, bananas and coconut oil keep this bread super moist, tender and it tastes like a tropical vacation.
Ugh – your photos are killing me – they’re so good!! Love this SRC recipe you picked.
I hope you’ll stop by and visit my SRC post for Chewy Oatmeal Raisin and Almond Cookies
:)
ButterYum
your cookies look great!
Look fantastic. I really like that you give the options to make it Gluten-free and/or Vegan. I want to try to make it using replacing some of the flour with protein powder…will let you know the outcome!
Peace
Mike
Please do! I am always curious what success people have at home based on their tweaks and trials!
This looks fabulous. So funny that we both had strawberry and bananas in mind when choosing our recipes for SRC this month! Love the combo!
Whenever the hubby and I share a muffin I steal the top half and give him the bottom, hehe!
I must say this, although I know you hate the word … but your breads/muffins always look so “moist” … which makes them look yummmmmmmmmy!
I’ve gotten over my issues with that word b/c honestly, sometimes it’s the only word that truly is applicable :)
I love banana bread. I never thought to add strawberries and I can’t wait to try it. My blog probably has 100 banana bread recipes on it…to pick a favorite is so hard, but this one bowl banana bread is great!
https://luvwhatyoudo.wordpress.com/2012/02/21/one-bowl-banana-walnut-bread/
Averie, I’ve been MIA lately, but I’m loving your new blog header! Really cute! I seriously hate bananas but your pics are so delicious looking that I might change my mind :) So glad you’re still in my SRC group. I hope you’ll stop by Seasonalpotluck.com this month. Its artichoke month, and I’d love if you’d link up any artichoke recipes you may have! https://bit.ly/zRfNjo
I have a strawberry bread recipe that I adore. I love the idea of adding bananas to it. Great choice!
great looking bread. Thanks for sharing with SRC!
I love the look of those strawberries baked on top! Such a perfect spring food :)
That looks so good! I think I may be entering a banana bread phase…
Your bread is gorgeous with the strawberries and it does look amazingly moist, delicious.
If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Broiled Sushi.
Lisa~~
Cook Lisa Cook
I made a strawberry bread last year that I fell in love with. Now I need to try your recipe!!
The bread, oh your bread, looks amazing! I love this recipe! I may have to steal it from you! he he!!
Steal away :)
Hi Averie,
Your presentation and the photo’s of this Strawberry Banana Bread are just beautiful. This is an awesome recipe that we will really enjoy. It is fun cooking with you on the SRC and have a great week!
Miz Helen
Thanks for the compliments!
Wow! That looks delicious! Your photos are beautiful too. They look like I could take a bite right off the page! Great SRC post
Strawberries and bananas – of course! Such a great combination. I love that you added strawberries to banana bread and wish I’d thought of it first. ;) I’ll have to try this recipe soon.