🍓🍌🍞 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.
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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.
When I saw this bread I HAD to make it- plus my husbands 4 year old nephew helped me too! soooo good and not dry and crumbly- nothing worse then a dry cupcake!! thanks!
100% agreed nothing worse then a dry cupcake or cake or bread of any kind! Glad the bread was a hit!
I made this today and it’s not only delicious, it’s also beautiful. Thanks! For my taste I could reduce the sugar a little next time but I can day that I’ll definitely be making this more than a few times! Can’t wait for strawberry season :)
YAY! Yes the berries I had were not very sweet, but it’s all based on taste preferences, berries, how ripe your bananas are. Play around with it a bit and LMK if you make more or use other fruits, i.e. blueberries, peaches, etc.
Do you think I could substitute olive oil for canola oil? This looks SO great, by the way, I can’t wait to make it!
You probably could do it and the bread will “work out” just fine….the taste though. I am not big on olive oil in desserts but if you like it, go for it. Keep me posted!
It tasted fine, but the.. batter, it had the consistency of actual dough. I had to mold it into the pan. I wonder if I just did something wrong or if it was the olive oil?
I have no idea what it was…either the olive oil or you doing something wrong regardless of the type of oil used. Glad it tasted fine though!
I shared on FB and Pintrest!
Such incredible recipes…happy to bump into your blog…gotta try few of your recipes!
thanks & please keep me posted if you do!
I made this with the help of my 21 month old. You were right that it is really moist and tastes like the muffin top all the way through. I usually slather banana bread with butter, but you were also right that it didn’t need it, and I was amazed that I would forego it by choice! LOL. My husband doesn’t like anything too sweet and he thought it was perfect. He put it in the fridge, which I never do….but it tasted good cold too….lots of pleasant surprises with this recipe. I am going to make some more today with mixed frozen berries, though I may think about using more brown sugar or butter. Also, I went ahead and used a whole banana in the recipe plus the half on top, and I used the whole egg not just the white. Thanks for the recipe!
Thanks so much for the feedback! Yes, I was going to increase the sugar (brown by maybe 1/4 cup or so) to give it more of a caramely taste and possibly add/use butter rather than oil, and also use the whole egg, too. I was adapting and adapted recipe and didn’t want to stray tooooo far off the beaten path for the recipe club I was in because we’re not supposed to alter things to a ridiculous level, but yes, so many changes and room for experimentation on this one. Please keep me posted what you try with it!
And the GF/vegan banana bread I linked in this recipe, it’s crazy good. It’s so rich. The loaf weighs about 5 lbs in the pan…lol
Hi Averie! I made this today but turned them into MUFFINS! They turned out wonderfully. The strawberries make them so moist. I ate 3 out of the oven lol. Posting them on SBA this week!!
Awesome! I knew they would work as muffins and so glad you made them!
Can’t wait to see the linkup this week.
This has to be one of the most gorgeous banana breads I’ve ever seen – love the addition of strawberries and the shape of the loaf is so unique (or is it just a trick of the photo?)… Anyway, I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…
Glad you like it so much and thanks for the compliments and feature!
Who would have thought that bananas and strawberries could be so beautiful!!!
Thanks, Jill!