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!
Easy Strawberry Banana Bread Recipe
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.
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 quick bread base and never lets me down.
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.
Tip: If you love making banana bread recipes, you may also enjoy this recipe for zucchini bread. Obviously it doesn’t taste like banana, but it’s another spiced, moist quick bread!
What’s in Strawberry Banana Bread?
For this delicious strawberry bread recipe, 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 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.
How to Make Strawberry Banana Bread
To make this banana strawberry bread, simply mix together the dry ingredients before adding in the wet. Stir in the mashed bananas and the diced strawberries before turning the batter into a greased and floured loaf pan.
Bake the strawberry bread for around an hour, or until the top is golden and set and a toothpick inserted in the middle comes out clean. Once the bread has cooled completely, you can slice and serve it.
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.
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?
Like I already mentioned, 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 Strawberry Bread with 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.
Tips for Making Strawberry Banana Bread
For this strawberry bread 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.
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 strawberry bread from becoming overly browned before center cooks through.
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.
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Strawberry Banana Bread
This strawberry banana bread is packed with fresh strawberries! This is an easy, no-mixer quick bread recipe you're going to love!
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
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 Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 24mgSodium: 228mgCarbohydrates: 38gFiber: 2gSugar: 20gProtein: 3g
More Homemade Banana Bread Recipes:
All of my BANANA BREAD RECIPES and STRAWBERRY RECIPES.
Peach Mango Coconut Oil Banana Bread – The coconut oil pairs so perfectly with the peaches and mangoes!
Pineapple Coconut Oil Banana Bread – Buttermilk, bananas and coconut oil keep this bread super moist, tender and it tastes like a tropical vacation!
Brown Sugar Blueberry Banana Bread with Blueberry Butter – Blueberry coffee cake meets super soft banana bread!
Flour’s Famous Banana Bread — Made with Flour Bakery’s famous recipe to see if it lives up to the hype. Verdict? Make it!
Six-Banana Banana Bread – Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread!
Zucchini Banana Bread — Soft, super moist, easy, no mixer needed! Jazz up regular banana bread by adding zucchini and it’s healthier, too!
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.
What is the glaze you added to the strawberry-banana bread. I love!! the bread
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.
Can you use frozen strawberries or would that be too moist?
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.
i made this today strawberry banana bread followed the recipe it was wonderful thank you very much
Thanks for the 5 star review and glad this was wonderful!
Do you have a baking time for mini loaves?
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.
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.
Glad to hear whole wheat flour and olive oil work well for you in this bread and that it’s your go to!
I put these in a muffin tin and baked for about 25 minutes. So good! I used 3/4 c APF and 1/2 c WWF. Still came out moist and delicious. Also, I only had dark brown sugar, and it came out great anyway.
Thanks for the 5 star review and glad the mixture of AP and WW flours worked well for you, as well as only dark brown sugar!
Followed this to a T and it did not come out, even after baking extra extra extra extra time. I am an experienced baker. Plenty of people got good results but I see some did not as well. Unfortunately, it’s going in the bin
I didn’t have enough strawberries, but I wanted to try this bread anyway. I usually overbake my banana bread and I was determined not to do that this time. So, my bread was actually a bit too moist – but that’s on me. I sprinkled some turbinado sugar on top as I do with all my quick breads. It was a good bread with a very nice flavor. I’d make this again.
All berries/bananas bake differently due to their varying moisture contents so you just have to keep an eye on things when baking. Glad it had a good flavor and you’ll bake it again.
I made two loaves of this bread–one for us, and one for my pregnant daughter. It was delicious! I am NOT a baker, but I love that the whole recipe is mixed in a single bowl–no pulling out the mixer! I shared mine with a friend, and she had two pieces on her way home and the rest for breakfast. She didn’t share it with her husband or children! Will definitely make this again! Thanks, Averie!
Thanks for the 5 star review and glad this was delicious and so nice of you to bake for your daughter! Glad this was a hit and that you’re going to make it again!
And yes, one bowl, no mixer, ALWAYS the way to go for me!
Used your wonderful recipe as my guide. I doubled the recipe and used a hand chopper to chop the strawberries up more. Didn’t dip them in flour. I added 1 and a half cups chopped pecans and 1 and a half cups of semisweet chocolate chips. I also used coconut sugar in place of brown sugar. I did add more flour to recipe as needed. I made a big loaf of bread, an 8 inch square pan cake and 6 huge muffins out of the batter. Cooking times were different for all 3 pans but they turned out perfectly! I also whipped up some homemade cream cheese frosting for the lot and it was all gone very quickly. Gonna have to make some more!! 😋😋
Thanks for the 5 star review and glad this was great and you’re going to make more!
I baked it tonight for my daughter’s 44th birthday tomorrow…I almost had to slice into it cause it looked so good ! But I’ll wait to give it out tomorrow night…took all my patience!
A proud father and grandfather in Atlanta
What a lovely thing to bake this for her for her birthday! I am sure she will be so touched by the gesture. Hope it is a lovely day for all.
I had strawberries I needed to use before they went bad so I decided to give this a try. I swapped the flour for gluten free flour and used Greek yogurt and it was absolutely delicious! Thank you!
Thanks for the five star review and glad to hear this was great with GF flour and Greek yogurt!
I made this today to use up strawberries before they went bad. So good and easy! I didn’t tent but kept watch and was fully done in little over an hour. Thank you!
Thanks for the five star review and glad the recipe came in handy so you could use up your strawberries!
Just put this in my oven. FYI, when I printed the recipe the instructions for stirring in the dry ingredients was missing…. not sure why….
Maybe it was just a glitch with your printer and how everything oriented on the page. It looks fine on my end but thank you for mentioning it I will look into it further.
I followed the recipe as listed on here and it was delicious. I took my chances and made several loaves for neighbors as well and everyone fell in love with it!!! It is definitely saved under faves! Thanks for sharing.
Thanks for the five star review and I’m glad it was delicious and that your neighbors and everyone loved it and you’re saving it under your faves!
I made the strawberry banana loaf. Was very disappointed as it turned out soaking wet and had to throw it out. I followed the recipe exactly. It looked and felt cooked until I took it out of the pan. Maybe I will try again without using strawberries.
Did you read the Notes section? I discuss baking info. This is a very moist bread and you just have to bake it until it’s done and in your case, it just wasn’t done. That’s all. You didn’t bake it long enough which is easy to fix if you make it again.
I’ve never made banana bread before. But I don’t think it came out completely right. Part of it may be my oven. My oven doesn’t have a heating element on the bottom. There’s only one on the top.
So about the bread. I baked it for around 65 minutes. It passed the toothpick test. The top also felt very springy to the touch. But I’m not sure it’s fully cooked through and through. The top of the bread is definitely done. The inside of the upper part of the bread has the “holey” crumb-y look of bread/cake. Parts of the bottom of the bread however, while not being totally raw, look very moist without being pure liquid-this is esp true if there are pieces of strawberry near the area.
As for taste-it definitely doesn’t taste bad. But it seems a bit on the bland side. Maybe the strawberries mellowed it out. But I’m used to a stronger banana taste. And as for texture-maybe we are used to different types of banana bread. Most banana bread that I have had been on the dense side. This isn’t as dense. I’m wondering if maybe using whole wheat flour might make the density more similar to what I’m used to.
I’d like to make it again. But I’m not sure what I can do to ensure the bottom is cooked more next time.. Do you have any suggestions?
You have lots of questions from texture to flavor and really the only way to know is going to be experiment. Not sure if whole wheat will work or you will like it, give it a try. I don’t know. Bland? Add a 1/2 tsp more of salt.
As for the raw or not being fully cooked through, if you have a doubt, it’s not cooked through and needs to be baked longer since there is raw egg involved. Tent it with a sheet of foil if the top looks like it’s getting overly done before the inside cooks through.
i used have as much brown sugar, but thinking of omitting the sugar all together because i find the bananas very sweet when i make smoothies with just strawberries, ice and plain yougurt.
Any thoughts???
I can’t comment on that because I’ve only made this recipe as written. You would have to experiment and see if it works well with reduced sugar or only brown sugar.
meant to give you 5 stars…excellent recipe for strawberries that are very tough and and not so flavourful
Thanks!
I just made this and made into muffins. I used plain Greek yogurt,coconut oil,gluten-free all purpose flour,frozen blueberries and fresh strawberries. It turned out great!!
Thanks for the 5 star review and glad the recipe worked great as muffins!
Super way to use my old bananas during quarantine!! Thank you for sharing! Doubled the recipe and used frozen strawberries. They were half thawed but worked wonderfully! I cut down the white sugar by 1/8 cup and added 1/2 cup more strawberries and two bananas instead of three as I had only four bananas… My husband said if the bread was in a bakery it would sell out. It rose beautifully too, but I did have to bake it 15 to 20 minutes longer before it was done. One was made with greek yogurt, the other with sour cream. Both are delicious! I LOVE the tang of the strawberry in each bite!
Thanks for the 5 star review and glad this recipe came in handy in tough times! Glad your husband thinks it would sell out in a bakery too :)
Just made this right now.very quick and easy to make. But the strawberries are still wet and squishy. Are they supposed to be like this?
They do stay moist. There’s a difference between the bread being raw and that’s why the strawberries are moist or just their natural juices. Just make sure the bread is cooked through.
It’s in the oven right now!!
Bringing it on my trip with a few friends 😊.
Thank you for the recipe!
Have fun and enjoy!
DELICIOUS! I added extra strawberries, cooked 5 extra minutes and it was perfect.
Thanks for the 5 star review and glad it was delicious!
Tried this recipe, awesome..easy to make.
Thanks for the 5 star review and I’m glad it was awesome and easy to make!
This was AMAZING!! I omitted the white sugar and it was sweet enough for us! Thank you :-)
Thanks for the 5 star review and glad you were able omit the white sugar and that they still turned out amazing!
Do you think applesauce could be substituted for the oil?
Not sure because I haven’t tried it. I think it could be too wet but you could always try it and see what happens.
Hi. Will this come out dry if I skip the bananas and only add strawberries?
Yes definitely. As written, without making many other changes, you cannot just omit the bananas.
I have made this twice so far and it will be a staple recipe every Summer!!
Thanks for the 5 star review and glad it’s a staple for you every summer!
I had two leftover overripe bananas and some strawberries…. googled recipes, this came up…. made my night!!!! Absolutely delicious!!
Thanks for the 5 star review and glad this made your night and was delicious!
Have a question. Can I use non dairy coconut yogurt in place of the sour cream?
Probably will be fine as long as it’s a yogurt with the same consistency as sour cream; but I haven’t personally tried this.
Delicious & moist! I added a cup of chopped pecans & made 4 foil mini loaf pans. 1 hour bake time. Perfect holiday gifts!
Thanks for the five star review and I’m glad this will make great holiday gifts!
It came out great. However, twice now the center has fallen during the 15 cool down in the pan. Toothpick comes out clean but the nice dome doesn’t hold. What am I doing wrong? Using the 8×4 pan and seems just right. Thanks for your help?
Sometimes what can happen when a lot of falls like that is that even though it seems done, if you bake it for another five minutes or so and just let the internal temperature gets slightly hotter it sets the loaf so to speak, there’s all kinds of baking chemistry involved, but that can prevent falling. It’s not foolproof but sometimes when the internal temperature is not quite hot enough that’s when a loaf falls. That’s my only off-the-cuff suggestion. I’m glad you like the bread and that you keep trying it!
I made the recipe exactly as instructed. I did use coconut oil, in place of regular oil. This turned out so moist and delicious! I did bake for 55 min and ended up baking an additional 30 until the center cooked through. No complaints though, having a bread so moist from the fruits. Definitely a 5 star!!! Thank you for the recipe
Thanks for the five star review and I’m glad it was worth the wait!
Loved it, worked out perfect first time and its sooooooo tasty!
Thanks for the five star review and I’m glad it worked perfectly the first time!
I just made this. It was a very easy Recipe. I baked it for 65 minutes. However, when I stuck a knife in it to see if it was done it did not come out clean. So, I let it go for a few more minutes & then a few more until it was finally a bit over baked & still the knife did not come out clean, I don’t understand why??
Advice??
Your bananas or your berries are possibly just extra moist and juicy, your oven is not running as hot as your think it is, you may have undermeasured the flour by a bit or measured correctly but needed a bit more.
When baking with fruit, although I wish I could say that recipes are an exact science, but they aren’t. All fruit, ovens, climates, brands of ingredients, etc. vary and so it’s impossible to say what it exactly was that was the culprit here when reading this from afar. Thanks for trying the recipe.
This was great! An easy and delicious way to use up extra bananas and strawberries.
Thanks for the five star review and glad this was great for you!
What an amazing recipe! I just made it following your instructions to the T and it turned out DELICIOUS. The goal was to have it for breakfast for the rest of the week, but SO loved it so much he ate the entire loaf, except for a small slice I had to try it. Needless to say, I’ll be making these again and again. Thank you so much!
I’m glad you loved it and will definitely make it again and again!
Hi Avery, I have made your carrot zucchini bread at lot of times . I omitted the sour cream and it works great.
Thanks for the great recipes !
Thanks for trying my recipes and glad they’ve been working out great for you!
What a great recipe! I doubled the recipe and made two loaves as I needed to use up some bananas and glad I did! I followed the recipe exactly as you presented it and the bread came out perfectly moist and flavorful and I will be using it for my banana bread french toast breakfast drizzled with agave syrup too! This is without a doubt one of the best banana bread recipes I’ve ever tried!
Thanks for the 5 star review and glad you loved this and think it’s one of the best banana bread recipes you’ve ever tried! I am sure it will be wonderful as french toast with syrup! Yum!
Hello,
I made your strawberry banana bread today. I used coconut oil, in liquid form as you suggested. I cooked, for the full amount of time, as to your instructions including tenting the pans with aluminum foil. My toothpick did not come out clean. I must have baking the bread for another 15-20 mins then finally took it out of the oven with an unease feeling. When it cooled I sliced it and indeed the center was all mushy! I put it back into the oven for another half hour out of the pan on a rack. The inside is still soft and almost gooey.
I am an experienced bake and have not run into this before. Can you make a suggestion what might have gone wrong.
Thank you,
Phyllis
Banana bread is one of those things that can take a very long time to bake, much longer sometimes than youd think. I wouldn’t worry what the clock says and just bake it until you know it’s done. Some bananas/berries just have more moisture content than others.
These were family approved! I did the batch as a dozen muffins, worked perfectly and baked for 23 minutes at 350. They didn’t brown like I would have like but cooked perfectly throughout; I just like a little top crust on my muffin
Thanks for the 5 star review and glad they were family approved! If you like a crustiness on a muffin, increase the heat to 375 maybe even 400, and bake slightly less time, but that will brown the outside more so than a 350F oven will.
This was the best bread ever yummy soft and melt in your mouth goodness
Thanks for the 5 star review and glad you love this recipe!
I made the Best Strawberry Banana Bread last week and I’m making in again today. I love it.
Thanks for the 5 star review and glad you love this and are making it again!
Wondered why you use brown sugar instead of white sugar. I’ve always made banana bread with white sugar. Thanks!
Just one of those things I did. I have probably 35-40 recipes for banana bread on my site and just mixed it up with this one for variety. Also brown sugar tends to keep baked goods moister.
Is the sour cream crucial / yogurt crucial? Is substitution necessary or could I just leave it out?
I have never tried this without either but just based on baking chemistry, I would say yes it is important for proper results but I haven’t tested it without.
Can you make in a bundt pan if you don’t have a loaf pan on hand…. and forgot to get one when you went shopping 💁♀️🤣
Yes although the baking time may differ a bit.
This bread was absolutely wonderful. It was so good that I had to make it again! We treated it as a dessert bread and had it with vanilla ice cream.
Thanks for the 5 star review and glad you love this bread!
Averie, this is very good. I forgot the flour for the strawberries so they all sank and a bit too moist and sweet but still very tasty. I used coconut oil on hand and it has a very nice tropical flavor to it.
Thank you for the recipe.
Glad that you enjoyed the nice tropical flavor.
Made it this morning in my bundt pan since I don’t have a loaf pan and it was fantastic!! Will definitely make again, thanks for the recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it worked in your Bundt pan!
This recipe is incredible! I made it into cupcakes and added vanilla frosting and oh my.
Thanks and glad it came out great as cupcakes! Sounds delish with the frosting!
I have made this bread twice and my friends and family love it. I did one in the loaf pan and the other in a bunt pan and the tenting was a get tip for me because my oven temp is off so the outside cooks faster. I’m going to make this again today. Again thank you for this recipe because it was awesome ???
Glad the tenting tip worked for you and that you did one loaf and one bundt! Glad the recipe is a keeper for you!
I love this recipe, and make it all the time in mini-muffin pans, to pack for my 3-year old’s preschool lunch! I add a shredded zucchini and sub white whole wheat flour for the white flour. I use thawed frozen strawberries when I can’t find good fresh ones. Turns out great! I keep the mini muffins in the freezer, pop them in his bag in the morning, and they are thawed by lunchtime! Next I’m going to play with cutting down on the sugars and/or substituting maple syrup. My son loves these! Thanks!
Awesome variations and adaptations you’ve been doing with this recipe! Glad it’s working out so well for you in all the various ways you’ve tried it!
I just baked and served The Best Strawberry Banana Bread !! It is undoubtedly one of the best bread I have ever eaten ! My guests loved it, too. I want more !!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you agree it’s one of the best breads!
Hi. Need to ask a question. Is it possible to use whole wheat flour instead of plain flour??
I haven’t tested it so cannot say for sure but my guess is no, I wouldn’t.
Oct 17/16
I made the banana strawberry bread this evening. I used a long metal loaf pan. I cooked at 350 for 40 mins
Very nice, loved it but could have maybe cooked it a little less. Portion size perfect. Thanks so much!
Thanks for trying the recipe and I’m glad it came out great for you overall! Baking times, with banana bread especially, can be a little bit of a crap shoot given different pan sizes, ovens, etc but sounds like it was just fine.
made this bread recently and it tasted great!!! i slightly over baked it on accident, but it was still perfect in the middle. always a winning flavor combination!
Thanks for trying the recipe and I’m glad it came out great for you! (even if you slightly overbaked it…life happens!)
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!
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 :)
Thanks for trying the recipe and I’m glad it came out great for you! Glad Greek yogurt worked and yes it’s very moist and almost muffin-ey!
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!
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!
I made this last night and it is amazing! I added some chocolate chips for some extra yum.
Thanks for trying the recipe and I’m glad it came out great for you! Choc chips make everything better :)
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
All I can say about his recipe is Yum!
Banana? BANANA!! I love bananas :) Have to try this recipe! Thank you :)
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?
Dry baked goods of any kind just aren’t worth the calories!! :)
thanks for sharing strawberry banana bread looking so tasty yamiii :)
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!
Thanks for trying the recipe and I’m glad it came out great for you! Love it that you had everything on hand, too! :)
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!
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!
I’m with you Averie! There is always something irresistible about banana bread! Have a great weekend :)
Oh wow, this looks amazing! I love banana bread, and I love strawberries.. so this is definitely perfect for me!xx
Lissy ❤︎ lissyslife.com
Coming from a banana bread connoisseur like yourself, if this is the best, I MUST make it!
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.
It’s a smile in every bite. <--- So true! :)
A slice of banana bread and a large latte is my happiness. This strawberry bread looks amazing! Pinned of course!
Thanks for pinning!
This bread looks to DIE for!! Banana bread is calling my name…
It was soooo good and thanks for pinning :)
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!
Thanks, Sarah!
If you say it’s the best, then girrrrrrl, I’m all over it!! This looks KILLER!
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)!
When I see those crinkles and the gloss, those are great signs to me too! Means it’s gonna be a good one :)
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!
Dry calories are just not worth consuming :)
Love banana bread and had never thought to add strawberries, will definitely give this a go!
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