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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
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Strawberry Banana Bread
Equipment
- Alyssa Also Recommends:
- Want to make this even easier? Here are a few products that I LOVE:
- Fine dine Mixing Bowls
- The Recipe Critic Whisk
Ingredients
- ½ cup softened unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe mashed bananas
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped strawberries,
- 1 tablespoon all-purpose flour
Instructions
- Add ½ cup softened unsalted butter and 1 cup granulated sugar to a large bowl. Using an electric hand mixer, cream together until light and fluffy.
- In a small bowl, beat 2 large eggs using a fork. Add the eggs to the sugar mixture and mix until combined.
- Add 3 ripe mashed bananas to the sugar mixture and mix until combined.
- Toss 1 ½ cups chopped strawberries, with 1 tablespoon all-purpose flour. Fold the floured-covered strawberries into the batter.
- Divide and pour the batter into the prepared loaf pans.
- Bake in the preheated oven for 15 minutes. REDUCE the heat to 350 degrees Fahrenheit and bake for an additional 30 minutes. The bread is done when the edges are slightly brown or until a toothpick inserted into the center comes out clean. Let cool completely before removing from loaf pans.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
That looks so yummy! Lol
Smelled amazing while it was baking, but the finished product was just bland. Not worth doing again. Couldn’t taste the strawberries at all.
Interesting. This has been getting rave reviews!
the secret to flavor is EXTRA EXTRA well done bananas (so I am assuming it would be the same with strawberries) .
As with any fruit, the riper the fruit the more flavor you have!
Soooo yummy
Oh my God sooooooo yuummmyyy.
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.
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.
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.
Enjoy!
I am on another 15 minutes longer because the center was uncooked. Also it says to grease 2 pans and the batter only filled 1 pan.
Loaf pan sizes can vary. You don’t want to fill it up to the top, either.
I blended up some strawberries and mixed it in with the batter then folded in chopped up strawberries
would like to know the gluten free recipe for the banana and strawberry bread . thank you Annie.
I use cup 4 cup gluten free flour works great it’s my go to flour. You can get on Amazon
Could I make this in a bread maker ?
Following the answer to this question!!
OMG! I can imagine how your kitchen smelled, strawberry and banana, this combination is my favorite smoothie and now a loaf cake? Awesome!
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
How did you adjust time and temp when making mini loaves? Thanks!
Will this recipe work if I make muffins instead of a loaf?
As the person asked above; can you use this recipe for muffins?
I used a muffin pan for mine and they turned out perfect. This is now my family’s go-to muffin recipe. ?
I Love that idea!! Thanks so much for sharing!! XOXO
How long and at what temperature did you bake your muffins at?
Can you use blueberries instead?
Yes! I am sure it would turn out just fine.
I’m using both strawberries and blueberries. It’s in the oven and I can’t wait to eat it. 🙂
This bread was really delicious and easy to make. Thank you for this great recipe!
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.
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.
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!
What did you use to replace the flour? Newly diagnosed with Celiac. Thank you!
Their are rice and potato flour that we use for Chron’s diet of gluten and dairy free
How did you bake it gluten free, what did you use?