Strawberry Banana Bread

Strawberry Banana Bread is a blend of fresh, juicy strawberries mixed with bananas that make this bread soft and moist in every slice. This is quick and easy bread that your family is going to love!

Bread is always a warm and delicious snack to have. If you love fresh baked bread try this Banana Bread Crumb Cake, Blueberry Banana Bread or Lemon Almond Poppyseed Quick Bread.

Strawberry Banana Bread sliced

Strawberry Banana Bread

These winter months always have me craving fresh fruits and vegetables. With this quick and easy strawberry banana bread, you know that you are bringing summer back with every bite. It is warm, fresh and SO delicious! You will love this strawberry banana bread recipe and how easily it comes together.

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.  Stop what you are doing and go preheat that oven!

What do I need to make Strawberry Banana Bread?

  • Butter: Allow to soften on the counter or soften in microwave about 10 seconds.
  • Granulated sugar: Adds sweetness
  • Eggs: beaten
  • Bananas: Use very ripe and mashed with a fork or mixer
  • Flour: Gives structure to the bread.
  • Baking soda: Leavening agent that causes the bread to rise.
  • Salt: Just a pinch
  • Fresh strawberries: Chopped & tossed in flour

How to Make Baked Bread:

  1. Prep: Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. Large bowl: In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. Small bowl: 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 dry ingredients: 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 OVER MIX! Fold in floured covered strawberries.
  5. Bake: Pour batter into prepared loaf pans and bake at 375*F for 15 minutes. REDUCE heat to 350*F 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.

Strawberry Banana Bread sliced

Variations and Substitutions:

  • Butter: Salted butter will also work for this. Just leave out the pinch of salt.
  • Sugar: If you love a little more sweetness, substitute white sugar for brown sugar or going healthier try coconut sugar.
  • Bananas: Use frozen bananas by thawing them overnight at room temperature. If there is any liquid from the bananas, simply discard that before mashing in the recipe.
  • Chocolate chips: Who can resist chocolate! Chocolate chips can be sprinkled on top, in the batter or both!
  • Nuts or seeds: I do love walnuts but pecans, sunflower seeds or pecans also make for an added soft crunch.
  • Fresh Local fruit: Use whatever you find that looks amazing at your local farmers market.  Try cranberries, blueberries or raspberries change this banana bread into something fresh and fruity!

Strawberry Banana Bread loaf on a cutting board

More Delicious Strawberry Baking Recipes:

 

Strawberry Banana Bread

Strawberry Banana Bread

4.91 from 21 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings 12 Slices

Description

Strawberry Banana Bread is a blend of fresh, juicy strawberries mixed with bananas that make this bread soft and moist in every slice. This is quick and easy bread that your family is going to love!


Course Appetizer, Side Dish, Snack
Cuisine American
Keyword banana strawberry bread, Strawberry Banana Bread

Ingredients

  • 1/2 cup butter (1 Stick) softened
  • 1 cup granulated sugar
  • 2 large eggs beaten
  • 3 ripe bananas mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh strawberries chopped & tossed in 1 Tablespoon of flour

Instructions

  1. Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.

  2. In a large bowl, using a KitchenAid 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 OVER MIX! Fold in floured covered strawberries.

  5. Pour batter into prepared loaf pans and bake at 375*F for 15 minutes. REDUCE heat to 350*F 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.

Recipe Notes

Updated on May 22, 2020

Originally Posted on: July 15, 2015


Nutrition Facts

Serves: 12

Calories254kcal (13%)Carbohydrates41g (14%)Protein4g (8%)Fat9g (14%)Saturated Fat5g (25%)Cholesterol55mg (18%)Sodium270mg (11%)Potassium168mg (5%)Fiber2g (8%)Sugar21g (23%)Vitamin A306IU (6%)Vitamin C13mg (16%)Calcium15mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

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  1. 5 stars
    I added a huge dollop of sour cream and added our homemade rum vanilla and oh boy that batter was sooooo goood, can’t wait until it is out of the oven to try!! I used self rising flour and omitted the salt and the baking soda. Will post an update on how this turned out!

  2. 5 stars
    my bread came out sooo good!!! Adding sour cream gives it a creamy texture, I have learned to add it to many baked items now and/or an extra egg, but did just the sour cream in my bread this time.

  3. 5 stars
    Just made these today. Really really really good. I added a little bit more strawberries to probably 1 3/4 cup. I baked them in cupcake pans, at 350°, for about 33 minutes. Yum!!!!

  4. My family loves coconut so I added 1/4 tsp coconut extract and 1/4 cup of shredded sweetened coconut. To top it off I made a simple glaze to drizzle over when it cooled. Yummy!

  5. 5 stars
    Baked one in a darkness pan and one in light. Both came out delicious but light pan needed 5 more minutes. I added 3/4 cup chocolate chips. Yummy.

  6. 5 stars
    I made muffins out of the original recipe. They were so good my sons ate them in one day. The batter makes 1 1/2 dozen muffins baked at 375 for 10 minutes, then at 350 for 12 minutes.

  7. It’s cooking now!! I Hope it rises. I just realized the baking soda and salt should work for that. Kinda new to baking!! I’ll let you know how it turns out for us!!

  8. It turned out great!! Although my strawberries weren’t the sweetest! I added cinnamon to the flour and vanilla to the sugar mixture

  9. 3 stars
    Followed recipe exactly. Used over-ripe bananas & bread did not rise. Flavor is good. Would have been helpful to have been warned to use “just ripe” & not “overly ripe” bananas.

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