🍓🍌🍞 This Strawberry Banana Bread recipe is packed with fresh, juicy strawberries in every bite! An easy, no-mixer quick bread, it’s my go-to for spring. I know you’re going to LOVE it!
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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 a new and improved rendition of that recipe.
I use oil in it, which makes it super fast and easy and eliminates the need to dirty up a mixer. Plus, it’s softer and springier than quick bread made with butter!
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 strawberry bread recipe with strawberries, you’ll need:
- Egg
- Brown sugar
- Canola oil
- Granulated sugar
- Sour cream – 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
- Vanilla extract
- All-purpose flour – I haven’t tested this recipe with gluten-free flour, but I imagine it will work with a 1:1 all-purpose gluten-free flour. I don’t recommend using whole wheat flour
- Baking powder and baking soda
- Salt
- Mashed ripe bananas – The riper your bananas, the better. The should have brown spots all over, which creates a sweeter flavor and makes them easier to mash
- Fresh strawberries – Use ripe, in-season strawberries for the best strawberry flavor
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 Strawberry Banana Bread
Making a homemade banana and strawberry loaf is as easy as classic banana bread. Here are the basic recipe steps:
- Mix the dry ingredients before adding in the wet.
- Stir in the mashed bananas and the diced strawberries before turning the batter into a prepared loaf pan.
- Bake for around an hour or until the top is golden and set and a toothpick inserted in the middle comes out clean. 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 the top and sides of the banana bread from becoming overly browned before the center cooks through.
- Cool in the pan slightly before turning the bread onto a wire rack to cool completely.
- Slice and serve!
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.
Recipe FAQs
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.
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.
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.
I don’t see why not! Feel free to fold in extra ingredients like walnuts, pecans, or chocolate chips.
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.
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 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!
Peach Mango Coconut Oil Banana Bread – The coconut oil pairs so perfectly with the peaches and mangoes!
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.
I always have trouble knowing when baked goods are done. Do you have an internal temperature that this bread should be when fully cooked?
Hi Bob, I do not usually take the temperature of bread with a thermometer. I do that with proteins but not breads but I know that some people do.
According to a quick check on the internet, banana bread should be cooked between 200 and 205°F. But I’ve never checked so I am taking Google’s word for it. The best for me is to make sure the top is domed, fully set like you can run your fingers over it and it doesn’t feel jiggly or wobbly (obviously it’s hot so be careful), and a toothpick inserted as deep as you can get it comes out clean and check a couple different places.
Also, because banana bread tends to be a very moist, wet, and heavy batter, banana bread specifically might take longer to bake through than other quickbreads so bake as long as it needs.
Made this bread yesterday afternoon and it’s wonderful! Very moist and flavorful.
And thank you for the tip about dusting the strawberries with flour!
Thanks for the 5 star review Terri and so glad to hear the bread turned out wonderful and that the flour dusting tip helped, too!
Just baked this delicious bread! It is wonderful! The only change I did was used all brown sugar and added 1/4 cup more flour as you suggested! Thank you for this recipe!
Thanks for the 5 star review, Judi, and I’m glad to hear that all brown sugar worked just fine with a bit more flour and it was delicious!
I saw this recipe yesterday and made it today. It was very easy to assemble. I have never made a bread that was “whisked and folded”. I must say – It worked! The bread was very moist. Mildly sweet and overall luscious. Next time I make it, I will add nuts. The only thing that the instructions didn’t mention was – having a glass of cold milk to go along with it when eating.
Thanks for the 5 star review, Kathy, and I’m glad to hear this was a winner and that the technique worked well for you!
Great recipe. Love the fact that it’s easy and really good, moist and tasty. Had tried others recently and none as good as yours. Thanks for posting it
Thanks for letting me know that my recipe is your favorite compared to other recipes like this you’ve tried!
The addition of strawberries was awesome!
Thanks so much! Glad it was a winner!
Excellent recipe. Today I am going to try it with blueberries. I think next week I will try it with nectarines!
Thanks for the 5 star review, Denise, and I am glad to hear this was excellent and with blueberries and with nectarines sounds amazing!
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.
Easy and delicious! Made exactly as written except I added about 1/2 cup chocolate chips. Yum!
Easy and delicious! Made exactly as written except I added about 1/2 cup chocolate chips. Yum!
Thanks for the 5 star review and I am glad that this was easy and delish and that you added some chocolate chips too!
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 :)
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 :)
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!
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