Strawberry Banana Bread

Strawberry Banana Bread

Hi everyone! Jenn back from Deliciously Sprinkled!

I hope you are all having a great summer so far, I know I have been enjoying my summer so far and I especially love to visit our local farmers market to stock up on all the delicious, fresh vegetables and fruits, like these strawberries I used in today’s Strawberry Banana Bread.

This bread is a simple to make quick bread perfect for breakfast or as a snack! I love banana bread but when you add fresh strawberries it takes this bread to a whole new level of deliciousness! And when this bread is baking in the oven, it makes your house smell amazing.

So the next time your at your local farmers market or store, don’t forget to pick up some fresh strawberries and bananas so you can make this delicious bread. I know your going to love it!

Strawberry Banana Bread

4.6 from 17 reviews
Strawberry Banana Bread
Serves: 2 loafs
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh strawberries chopped & tossed in 1 Tablespoon of flour
  1. Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered strawberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

 More delicious quick bread recipe from Deliciously Sprinkled:

Cranberry Orange Bread

Cranberry Orange Bread


Glazed Peach Bread


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Jenn D

Jenn is the blogger behind Deliciously Sprinkled.When she is not baking, you can find her practicing her photography any chance that she can get and cheering on her favorite Wisconsin sports teams with her family and friends, GO GREEN BAY PACKERS!Most importantly, she loves spending time with her family and adorable yellow lab.

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  1. We just made this recipe and it is delicious, moist and good for you because of the TWO fruits 🙂 We made ours gluten-free and we live at high altitude and did not have to make any time adjustments, it baked perfectly. Thank you for sharing!

  2. Im so not a baker but wanted to test this recipe as my first attempt making any type of bread. Instructions were clear. I usually stray away from recipes, only using it as a platform in creating my own masterpiece but i pretty much did everything as noted above except i added maybe 5 sprinkles of cinnamon to the dry flour mixture. This came out sooooo good!! My 6yr old who refuses fruit & veggies ate almost a whole loaf to himself! It was so moist & flavorful I couldn’t believe I gt it on the first try. Definitely a hit.

  3. Can you substitute whole wheat flour for the white flour?

    • I have never substituted full wheat, only half white flour and half wheat. So I am not sure if it will work.

      • I substituted whole wheat flour at 3/4 cups whole wheat to 1 cup of white flour and although it didn’t rise as high as a normal loaf, it was still moist and delicious. I did not adjust the baking time.

  4. This bread was really delicious and easy to make. Thank you for this great recipe!

  5. Can you use blueberries instead?

  6. Elzabeth says:

    Will this recipe work if I make muffins instead of a loaf?

  7. This recipe looks great can.take wait to make it is make mini breads and use for gifts and I also freeze and sell in craft fairs

  8. OMG! I can imagine how your kitchen smelled, strawberry and banana, this combination is my favorite smoothie and now a loaf cake? Awesome!

  9. Rita Eads says:

    Could I make this in a bread maker ?

  10. anna paquin says:

    would like to know the gluten free recipe for the banana and strawberry bread . thank you Annie.

  11. Suzanne says:

    Did anyone else find that the baking time was too short? I had to bake my loaf for 1 hour and 10 minutes. ( Yes, I did use the two different oven settings.) I have since looked up another recipe for Strawberry Banana Bread and it said to bake the loaf at 350 degrees for 1 hour and 10 minutes. The bread was moist, but I was wishing it had more of a strawberry flavor.

    • Yup, Me too! 1h 10m was what I had to extend my time to as well. I also did the two different temperatures. Maybe it has to do with ovens… mine is very old.

      • Alyssa Rivers says:

        Lauren–hope this worked out! And in reply to your question, there are many factors in baking time….altitude, actual cooking temp in the oven, etc. I just try to keep an eye on it towards the end but there are a lot of variables that don’t make it as exact as we’d like.


  12. I made this in a 6x4ish tin (4 at the top, 3 at the bottom) with half the stated ingredients. Being in the UK I converted the cups to grams as follows – remember this is half the mix: 60g butter, 100g sugar, 115g flour (since i read that its 110g for a cup of sieved flour and 120g for not sieved so i went in the middle, plus there is a bit more flour from tossing the strawberries), 1 large egg, 1.5 medium very ripe bananas, half a tsp of baking powder. My strawberries were very ripe too, I washed and chopped them and then measured them out by filling a measuring jug up to about 180ml before tossing in flour.

    After pouring the mix into the tin, I sprinkled with a few shakes of cinnamon and a bit of granulated sugar.

    The loaf baked for 15m at 190 degrees celcius and then turned down to 180. After 40m total cooking time the centre was still very wet. I put it back and left it alone until just short of 1 hour total cooking time and the skewer came out clean. So given that i used half the mix i agree the baking time seems a little short in the original recipe but I also suspect my loaf is deeper than each of the loaves in the recipe.

    I’ve gone into so much detail because the loaf came out beautifully! I let it cool for an hour before turning and I’ve just eaten a slice. The strawberries taste good probably because they were very ripe and so very sweet and moist.

    I only forgot to add the salt but the loaf tastes fine without it.

  13. darakhshan says:

    Oh my God sooooooo yuummmyyy.

  14. darakhshan says:

    Soooo yummy

  15. Susan Cavanaugh says:

    Smelled amazing while it was baking, but the finished product was just bland. Not worth doing again. Couldn’t taste the strawberries at all.

  16. Hi Alyssa!! This looks and sounds so yummy, nice to have an alternative to the basic banana bread recipe! I am working on a round-up for my blog and would love to feature you! It would include a link back and a photo!! I know my readers will love this updated version!

  17. I am not a baker by any means and this turned out so good! I doubled the recipe…used whole wheat flour instead of white flour, used about 1/4 less sugar and doubled the strawberries in the recipe. Just went strawberry picking and used fresh strawberries rather than store bought. Would def make again!

  18. Yolanda Deven says:

    I doubled the recipe made 2 loaf size and 1 in a 12 mini brownie pan added walnuts. I love the idea of strawberries and bananas together. In the oven now can’t wait until it’s baked ..I’m ready to try!

  19. I wonder if I could use frozen strawberries instead of fresh?

  20. For the GF people you use Cup4Cup flour which already has zantham gum in the mix. Using a flour such as King Arthur will not work unless you add the gum.

  21. Omg!!! This is one of the best breads I’ve ever eaten!!!! Absolutely delicious! I added some walnuts to one of my loafs and it’s even more delish!!😃

  22. Just made this as I had some over ripe bananas to use up. Cheated by putting all the ingredients in a food processor apart from the strawberries. I only had margarine so used that instead of butter & put the whole mixture in a tray bake tin. I had to cook it for just over an hour but it’s moist & delicious. Thank you.

  23. Reciepe is amazing.
    Can u tell me substitute for butter plz?

  24. I made it today because i had ripe bananas and lot of strawberries. Reduced sugar towith 3/4 cup.

    Result and Feedback:
    Amazing. Everybody love it!!!!! Even me.

    I used a bundt pan. 350 degrees. 30 minutes. whole wheat flour.


  25. Going to make this one thanks for sharing.

  26. jean ratchford says:

    Excellent recipe..second time making it !!

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