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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
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
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Prep: Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
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Large bowl: In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
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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.
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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.
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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.
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!
More Delicious Strawberry Baking Recipes
- Strawberry Banana Oat Muffins
- Homemade Strawberry Cake
- Strawberry Cinnamon Roll Muffins with Cream Cheese Glaze
- Perfect Strawberry Shortcake
- Strawberry Cinnamon Swirl 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
- Preheat oven to 375F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
- In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
- 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.
- 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.
- 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.
Video
Notes
Nutrition
Serves: 12
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.
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!
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.
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!!!!
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!
Yum! Care to share the simple glaze recipe?
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.
Very yummy! Thank you 😊
It is delicious. This recipe was a success for me. Thank you! I might add some lemon zest next time
It is delicious and this recipe was a success for me. Thank you!
This recipe is delicious and was a success for me. Thank you!
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.
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!!
It turned out great!! Although my strawberries weren’t the sweetest! I added cinnamon to the flour and vanilla to the sugar mixture
Nice bright flavor, a twist on the usual banana bread! Very easy to make too. I usually tweak recipes but this one i follow exactly.
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.
Why not overly ripe??
I made this the other day when I came home from picking berries. I made the recipe into eight jumbo sized muffins. Holy smokes, were they ever delicious! They disappeared in the blink of an eye… with raving reviews! “Can you make more, Mom?!” So I went picking again this morning, and am making it again.. into the same jumbo muffins. I’m eyeing the ripe mangoes on the counter and thinking I might make another batch with both strawberries and mangoes… along with the bananas. Thank you so much for sharing this fabulous recipe!
That is awesome! Thank you so much for sharing! Let me know how the mangos and strawberries go!
I used over overripe bananas and made muffins and they tasted great. Made 15 in cupcake tins. Baked about 19 minutes on 350. Followed a tip to fill remaining empty tins with a little water. I didn’t remember how much water; I put about 1/2 inch. After cooled some, the paper came off easily. These are great served with unsweetened whip cream.
My bananas were extremely ripe and I didn’t have problem with the rise. I made muffins instead of loaves – maybe that helped?
May I use frozen strawberries?
It is best to have fresh strawberries but using frozen ones will work too. Drain the juice from the thawed frozen strawberries before adding to the bread.
Perfect recipe!!! Thank you!! 💕
Does this bread freeze well if extra was to be made ?
Yes, that will work.
I didn’t have two loaf pans so I used a Bundt cake pan instead and kept an eye on it time wise and it came out perfectly!! Definitely keeping this recipe! Thanks for sharing!
This bread is delicious. I followed the recipe and the bread turned out beautifully. I used two overly ripe bananas and one ripe banana. This is a keeper. Thank you!
I used frozen strawberries and added 1/4 cp of preserves. I, also, 1/2 cp brown sugar!
Wonderful!
Anxious to make this for my neighbor as she is 94 yrs old for Mothers Day.
Since I don’t have any loaf pans, I make banana bread in a 9×11. This recipe took 30 min in the oven. I did start out at 375 and lower to 350 after about 7 min. At 20, it was definitely not done, so I added 10 min and that was perfect.
I’m confused 1 stuck of butter is 1/2 cup. Not 1 cup. Which is it???
Most butters are 1 stick = 1/2 cup of butter or 8 tablespoons. You will want to look at your stick of butter to make sure you have a half of cup on a stick.
I only made a half recipe since that is what I had in the fruit on hand. Absolutely fabulous. I have never made any other quick bread so moist. Thanks for sharing.