Strawberry Banana Bread

Strawberry Banana Bread

Hi everyone! Jenn back from Deliciously Sprinkled!

I hope you are all having a great summer so far, I know I have been enjoying my summer so far and I especially love to visit our local farmers market to stock up on all the delicious, fresh vegetables and fruits, like these strawberries I used in today’s Strawberry Banana Bread.

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.

So the next time your at your local farmers market or store, don’t forget to pick up some fresh strawberries and bananas so you can make this delicious bread. I know your going to love it!

Strawberry Banana Bread

4.6 from 73 reviews
Strawberry Banana Bread
Serves: 2 loafs
  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups fresh strawberries chopped & tossed in 1 Tablespoon of flour
  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 OVERMIX! Fold in floured covered strawberries.
  5. Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F 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.
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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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  1. I just made this recipe and it turned out yummy! I had bananas and strawberries that I needed to use so I made muffins instead of loaves; baked them at 350°F for about 18 minutes. In some bites you can taste the strawberries while in others you can taste the banana. They turned out nice and moist, but I did feel like something was missing. I might try adding walnuts next time for crunch or chocolate chips for a little something sweet. Thanks for the recipe!

  2. Can I use Almond flour in place of the flour? I am trying to go Paleo and have to stop using so much flour in mine and my families diets.

    1. Yes, of course! You are welcome to make any of my recipes your own. It may alter the taste and texture but I think it will still taste delicious! Thanks for following along with me! XOXO

  3. I’m looking forward to my husband making this when strawberries come on sale later on this season. Until then I’ll just have to druel upon your pictures! Can’t wait until then …

  4. Wow love all yr reciepes n gunna try the strawberry n banana cake as need to get littlen to eat more fruit n hopefully find sum reciepes for veg as i carnt seam to get him to eat any.

    1. Yes, of course! You are welcome to alter or change any of my recipes to make your own. It may change the texture and/or flavor of the recipe but it still should turn out great and how you like it! Enjoy! XOXO

  5. I am going to try the salmon with creamy dill sauce and the strawberry banana bread, as my mom loves them both…thank you for the recipes. I love trying new recipes…

  6. Love the look of the recipe and the reviews confirm it is gorgeous! I would like to make this for my lactose intolerant daughter. I know coconut oil can be subbed but does anyone know the quantities I should use?

    All suggestions welcome and thanks for the recipes 🙂

  7. Great Recipe!! Turned out so yummy. I added some ground cinnamon and 1/4 cup brown sugar and 3/4 cup regular sugar and OMG! Had enough for one loaf and 2 muffins. Thanks for sharing, will make again.

  8. Just made this today… Got two and half loaves (used 8×4 loaf pans)… Absolutely amazingly good! Did have to bake an extra 15 minutes but no biggie… Can’t wait to make some muffins with this recipe! Thanks for sharing this!

  9. This was delishous when I made it! Needed about 1:20 mins to cook also, although the wait was worth it. I made it for my co-workers. I suggest using really ripe strawberries, the taste comes through a lot better. I had gone strawberry picking to get the perfect ones!

    1. I would try 1/2 tsp Cinnamon for a subtle flavor or 1 tsp for noticeable flavor. I would also add 1/2 tsp ground Nutmeg and /or 1/2 tsp. ground Cardamom and 1 tsp pure Vanilla extract. Adding the zest of a small lemon would also punch up the flavor or you could make a glaze to drizzle over bread with powdered sugar & lemon zest & strawberry purees. I would bake in 8″x4″ pans to get a normal height of finished loaves. Hope this helps. I gave 3 stars due to vague areas in recipe such as size of bananas or cups of mashed bananas, type of flour and type of butter. Pan size seems to make very low height loaves.

  10. Why isn’t this IN MY TUMMY RUGHT NOW?????

    Ugh… I have to cook it first? Then clean up?


    I don’t want to adult. I want to pay someone to adult for me.

  11. Alyssa! Let me start by saying -I do not bake! Your recipe looked so amazing, I just had to try it. We haven’t cut them yet, but they look and smell awesome! I see lots of people commenting on the baking time, I still had 6 minutes on the timer and the toothpick came out clean and the loaves are a nice golden brown. Your recipe clearly states TWO PANS and I think a lot of people are putting all the batter in one. I do think mine are a little smaller and they are glass. I was a little shy on bananas, one end was just too ripe, so I added a little applesauce and some extra strawberries. Had planned to cut them for breakfast … Might be a midnight snack!

  12. Just made this today, it was good!! Will make again. I did make it in 2 loaf pans as recipe says. But I baked mine for 40mins at 350. Also I used frozen strawberries as I didn’t have fresh. I chopped them frozen & coated in the flour.

  13. Just made this today & it was good, will make again!! I also used frozen strawberries, just chopped them frozen & coated with flour. I also baked it for 40 mins at 350°F. Plus I used 2 pans as recipe stated.

  14. Can you also do the cake receipes in ounces or grammars as being in the UK don’t have any measuring cups, just made the banana and strawberry loaf, but it was trial and error not knowing what a stick of butter aquated to?

  15. What would you change to make this high altitude friendly? We’ve lived in Denver 5 years and I am still terrible at adjusting recipies!

  16. Someone mentioned adding some sour cream for moistness but I can’t find the post. I assume that would replace some of the butter (1 to 1) ? I think you could also use plain yogurt. Both sound like they’ll enhance the flavor with the extra tang.

  17. I am allergic to leavening agents. Is there a way to make this without any baking soda or baking powder? Maybe beating the eggs/whites?

    1. Yes, that sounds great! You are welcome to alter any recipe that you need to in order to meet your needs. It just may alter the taste and texture of the recipe when finished.

  18. I am interested in making your Strawberry Banana Bread.. the recipe calls for 3 Bananas.. about how much in measurements, ie.. cups??? might that be?? Bananas come in different sizes..

  19. If you use self rising flour do you still need baking powder and could i use Stevia instead of sugar? It looks delicious!

  20. Omg, this was so delicious!!! Instructions were clear. Baking time was perfect. Would like to experiment with different fruits/veggies and whole wheat flour next time.

  21. For the strawberry banana bread, change the pan size to two 8 x 3 loaf pans, which is perfect! I saw a lot of reviews that there was not enough batter to fill two 9 x 5 loaf pans, and I knew what the problem was. Thanks!
    Moist and delicious!

  22. Strawberry Banana bread was delicious! I had some pecans, so I added about 3/4 cup pieces. It was really delicious today and I know once it sits overnight, it will be even better tomorrow. Recipe was PERFECT!!
    Thank you!

  23. I made this for breakfast this morning. So easy to make! We absolutely love the strawberry banana combination. I’ll definitely be making these again! The bake time was spot on as well. I love the fact you get two loafs out of it as well.

  24. I opted to make this in a single 9×13 cake pan, rather than 2 loaf pans. I cooked it at 350 for 35 minutes and it came out perfectly! The recipe is delicious, and it came out very moist.
    I opted for the cake pan because I find that loaf slices are too big for my kids to eat.

  25. In the oven baking! I added a bit of almond and vanilla extract, and sprinkled walnuts and cinnamon on top! If you are a walnut fan, I think they would be fantastic in this bread!

  26. This was awesome – perfect after a day of strawberry picking. The recipe only filled one pan, so after being on 350 for the suggested time, I kept in in for about 15 more min on 300. I probably should have let it sit 5 more minutes, but I thought it was done. Either way, it came out fantastic!

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