by Alyssa Rivers
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 brining 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.
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!
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.
Could I omit the strawberries and just make a banana bread? I am not sure if it would come out moist without the strawberries.
I’m thinking the people having issues with height and texture are probably not beating the butter and sugar until light and fluffy. If not bakers they don’t understand how important these steps are. Mine turned our fabulous. I also added some vanilla paste and a little extra salt. Flavor lovely.
Made this today and love it! Substituted coconut oil for butter as well as for greasing the pan. I had two loaf pans prepared, but only used one. It came out delicious! I also used 3/4 C. coconut sugar instead of 1 C. white sugar. If I make again, however, I will add an additional cup of strawberries, as I love the moist strawberry bites & would like even more!
Because I only got 1 loaf when I was expecting 2, I gave 4 stars…. or at least I tried to! It wouldn’t take anything less than 5 stars…
What a great idea! I was thinking of substituting sugar with steevia
Made this recipe, baked on 350 degrees, for 1 hour, added vanilla extract, Brown sugar, chopped pecans, the smell of it baking was heavenly. My sister saw the recipe on FB, and asked me to make it, sooo glad that I did, can’t hardly wait to taste it
This is delicious! I used thawed frozen strawberries from last year and some frozen bananas I had, they worked great! Chop the berries up coarsely. This only makes one loaf in a regular size bread pan, not two. I baked it at the higher temp as directed and then about 45 minutes at the lower temp in a convection oven. Perfect.
I’m using a convection oven, also & followed the direction on-spot (using blueberries, though). Yes, it made only 1 loaf-pan, but after cooking 375 for 15min, it’s now been in the oven 35min @ 350 & is still very gooey in the middle, yet perfectly brown on the outside. I’m trying to cover w/ foil to prevent burning & placed in another 20min @ lower temp … hopefully this works.
This is exactly what happened to mine. 375 to start made the outsides really brown – finally had to take out and the center is all dough
i loved the flavor but it is pure dough on the inside. Next time I would do 350 the whole time I also only got 1 loaf pan also. Any suggestions ?
If your getting 1 loaf and it’s still gooey inside, I’m guessing it’s because you put too much batter in one pan. If you spread the batter out evenly between the two pans and bake at the instruction time it should rise and be baked all the way through.
Can you use frozen strawberries and frozen banana instead of fresh?
Yes, of course! Enjoy your banana bread! XOXO
Love some of your recipes, but could you please put metric measurements for the ingredients in aswell? I live in the UK and we dont use cups. Thanks.
Love most of the recipes, on here and some have the ingredients in their cupboard, thank you for sharing your recipes
would like to know how to make without a stand mixer?
If you are using a hand mixer it would be the same, if you are having to mix it by hand the same just a little more work on your arm.
This has got to be for just one loaf. Recipe should be corrected.
This is indeed two loafs. If you are only coming out with one you are likely adding too much batter to one pan.
Keep in mind, it will not “fill” the loaf pan.
I have also used this recipe to make 6 mini loafs and over a dozen muffins.
Strawberry Banana Bread
Is the flour Plain or Self Raising
You can use either. I prefer plain all-purpose flour.
I have made this at least a half dozen times, I buy extra bananas just for this recipe. I experimented a few times with blueberries instead of strawberries and it is equally as delicious. In fact half my family is Team Strawberry and the other is Team Blueberry. I think the next time I make it, I will do a pan with each fruit to please everyone.
I made the strawberry banana bread, and it was amazing. Thank you so much.
Can this recipe be used the same in a bread maker
It can’t unfortunately. I wish, it would make it much easier. Thanks for asking and following along with me! XOXO
Made this for the 1st time and my family loved it! Need to make this again but with blueberries! Really love this delicious recipe, thank you!
I love Banana cake! This sounds like a really great way to eat it too!
I like this variation with the strawberries
the strawberry banana bread is awesome.
Can this be made into muffins?
Yes, Great idea! These will taste delicious! Let me know how they turn out to you! Thanks for following along with me! XOXO
I made muffins with this recipe. Be aware the cook time was much shorter but they were very good!
I made this recipe this morning and my husband and I really enjoyed it. It was flavorful and a great way to use up some bananas and strawberries we had. I was unsure whether it would make two loaves as the recipe indicates based on the comments but it did make two loaves. Just divide the batter evenly in the pans and it will rise due to the baking soda. My cooking time was a little longer than the recipe called for but every oven is different so no big deal.
I made muffins. Half the recipe yields 10 muffins (now 9 because I already ate one!). I baked them at 375 for 33 minutes. They are moist and delicious. Thanks!!
Elena!!
I am so glad that you like them. Thanks for taking the time to comment and share. Thanks for following along with me!
I made the 1st time as directed & my boyfriend ate the entire loaf in 1 day … this time w/ blueberries! I use raw sugar, so the “light & fluffy” aspect isn’t there & use a hand-mixer only. I have no idea what “over mix” means visually, but it still turns-out moist & beyond delicious!
I made this recipe with my 2 year old daughter, it’s delicious. It was fun for us to make together, and came together quickly and easily. We made 2dz smallish muffins baked for 20 min and they were perfect !
This was delicious! 5 stars for sure! But I am curious, what is the recommended storage for the leftovers? I’d love to have this for a few days, but don’t want to ruin it or have it go bad. Any suggestions?
This is great to keep in a ziplock bag stored in the pantry or fridge for longer freshness. Enjoy your bread!
I was wondering this as well. Wasnt sure if it needed to be refrigerated or not (I usually do, but like it room temp better).
Hi Lisa!
The bread doesn’t need to be refrigerated. You can just leave it at room temperature for five to seven days. Thanks for the comment and for following along with me!
Is it just me or does the bananas make the bread kind of gummy or doughy? Doesn’t slice well either. It falls apart
Mine browned within the 10 minutes in the 350° and was still under cooked. Did this happen to anyone else?
Oh no! I am sorry! I am not sure why it happened so quickly.
Added a cup of milk chocolate chips, if I added a little pineapple and nuts it would taste like a banana split. Came out wonderful and was a hit at work.
I have made this several times. It is always a hit. I’ve done mini loaves and muffins as well. Freezes great also!
Thank you!
I made this as per the recipe except added about a Tbsp of cinnamon, because I like cinnamon 🙂 and baked @ 350* for 50 mins. Turned out more cake-like than bread-like (not complaining) and was delicious. Thanks for sharing!
Wow! That sounds delicious! Thanks for sharing!
Could I make this in a convection oven? If so, how would I modify the baking time and temperature.
Is it ok to not sift dry ingredients? I don’t have a sifter. How will it turn out differently?
You can use a whisk and stir it together that way or a use a strainer that has little holes and run it through that. It is nice to have that fluffiness in your dry ingredients to have a fluffy and moist baked bread.
Wow! We love this tasty treat, my kids already asked me to bake another. Thank you for the recipe.
Hey, I love this recipes and I made it by my self, that was so tasty. Every one loves this recipe.
This bread is delicious and a big hit with everyone I’ve made it for, but it does not make enough for two normal-sized loaves. The loaves are only about an inch-and-a-half high. I usually use about 2/3 of the batter for one loaf and the rest I spoon into a muffin tin for about six muffins.
Also, the site won’t let me pick five stars, but that’s what I would rate it.