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!

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 sliced

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:

  1. Prep: Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. Large bowl: In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. 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.
  4. 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.
  5. 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.

Strawberry Banana Bread sliced

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!

Strawberry Banana Bread loaf on a cutting board

More Delicious Strawberry Baking Recipes:

Strawberry Banana Bread

Strawberry Banana Bread

5 from 19 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings 12 Slices

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!

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword banana strawberry 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

  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 OVER MIX! Fold in floured covered strawberries.

  5. 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.

Recipe Notes

Updated on May 22, 2020

Originally Posted on: July 15, 2015

Nutrition Facts
Strawberry Banana Bread
Amount Per Serving
Calories 254 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 55mg18%
Sodium 270mg11%
Potassium 168mg5%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 21g23%
Protein 4g8%
Vitamin A 306IU6%
Vitamin C 13mg16%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Read More Posts by Alyssa

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  1. Could I omit the strawberries and just make a banana bread? I am not sure if it would come out moist without the strawberries.

  2. 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.

  3. 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…

  4. 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

  5. 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.

    1. 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.

      1. 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

        1. 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 ?

      2. 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.

        1. 5 stars
          I was going to say the same. It would probably help if the author explained in the recipe why she says 2 pans. I used 2 pans but they were 8×4 rather than 9×5, so probably still deeper than she intended, but they came out ok.

  6. Love most of the recipes, on here and some have the ingredients in their cupboard, thank you for sharing your recipes

      1. 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.

  7. 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.

  8. 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!

  9. 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.

  10. 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!!

  11. 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!

  12. 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 !

  13. 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?

      1. 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).

        1. 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!

  14. Is it just me or does the bananas make the bread kind of gummy or doughy? Doesn’t slice well either. It falls apart

  15. 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.

  16. 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!

  17. 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!

    1. 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.

  18. 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.

  19. It was so good and went quick. I put in two loaf pans and it came out perfect, no doughy middle. Added 1 tablespoon vanilla. Only problem was mushy strawberry. Chopping then smaller next time.

  20. 5 stars
    Thank you SO much for sharing this great recipe! Have made this several times doubling the recipe to get three generous loaves. Used frozen strawberries instead and baked an extra 10 minutes. Comes out with crispy crust on top, perfectly moist inside. My go to recipe for banana bread recipe from now on.

  21. 5 stars
    I just used brown sugar instead of white sugar and a wooden spoon instead of a mixer and it turned out fantastic! It tastes really good and I would highly recommend trying this recipe.

  22. Oh my gosh this is an amazing recipe. In the past the banana bread that I made was dry – this was so moist because of the strawberries. Everyone loved it!
    I used my cookie beaters instead of the regular beaters, sifted the flour, and chopped the berries small.

  23. I made this with 1/2 cup of Truvia and it came out just as amazing. Next time I will experiment with Almond or another type of flour. Have a diabetic in the house ; (. Thanks for the recipe.

  24. 5 stars
    I usually don’t leave ratings but saw some people upset their bread turned out doughy. The recipe is sufficient as is; when it says to split it, actually split it.

    I did add cinnamon and vanilla to mine as well and I even warmed it up a bit with a pat of butter. Was absolutely wonderful.

    Awesome recipe! Thanks for creating!

    1. Oh bummer! I am so sorry that it didn’t rise for you. There could be a few reasons and the first I was think of is if my ingredients are not fresh. If yes, then elevation is the next thing I ask. I am in Utah and rises each time for me. Lastly, your temperature in your home may not be warm enough for it to rise. Hope that helps for the next time.

  25. 5 stars
    I’m not good at strictly following recipes, so as always, I did a bit of experimentation following all of your recipe measurements… 1 cup all-purpose flour (for the gluten), the other 1 cup a mix of almond meal, tapioca flour, coconut flour, and oat flour (for the flavors). For the sugar, I did a mix of white granulated sugar, Stevia, and local honey (stevia & honey help lower the glycemic index a little). I already had a homemade strawberry puree (just strawberries, nothing added) in the freezer that I swirled in at the last minute rather than mixing in strawberry chunks (that I didn’t have), added a dash of vanilla just because, and added dark chocolate chips (its already a dessert with that much sugar so why not), divided between 2 pans as suggested, and it came out perfect!

  26. 5 stars
    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

  27. 5 stars
    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.

  28. 5 stars
    This bread turned out lovely.. Very moist.. I did blend the strawberries and added vanilla and lemon extra.. Definitely will make again..

  29. 5 stars
    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.

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