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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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
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.
This recipe is delicious and was a success for me. Thank you!
It is delicious and this recipe was a success for me. Thank you!
It is delicious. This recipe was a success for me. Thank you! I might add some lemon zest next time
Very yummy! Thank you 😊
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.
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?
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 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.
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!
How much sour cream needed
I followed this recipe almost exactly as it was written. No substitutions and made sure I used TWO pans. The only thing I changed was I baked them 5 minutes longer. They came out fantastic! I bake all the time and use recipes I find off the internet. I typically like the recipes but do adapt them. However, this is my first comment ever. I felt I HAD to let everyone know that this is a wonderful recipe and encourage everyone to try it out. It was quick and easy and so delicious. Thank you. Thank you.
This bread turned out lovely.. Very moist.. I did blend the strawberries and added vanilla and lemon extra.. Definitely will make again..
I forgot to mention that I subbed two tbsp of coconut flour for a subtle flavor. This time I bookmarked the recipe so that I won’t have to dig through my web history next time I make it.
This recipe is amazing! I had to search my text history to find the compliment from my friend who I gave half to. It’s been a little over a month but I’m about to make it again, after the butter softens on the counter. Last time I only had one banana so I added banana extract and a few blackberries. This time I’m going to add a splash of fresh OJ. I will halve the recipe again but this time I’m not giving any away! All mine lol
I did it just like she said except I used 1/2 whole wheat. It was moist and very good