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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.
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!
My house sure smells great but i followed this recipe exactly and my bread didn’t rise at all…..
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.
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!
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.
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.
Has anyone made this with 1:1 gluten free flour? Just wondering about the results before I try it!
Hi should you use salted or unsalted butter?
I like using unsalted butter but either will work just fine for this recipe.
Can it be made without sugar?
It is best to leave it in and follow the instructions for best results.
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.
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.
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.
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.
Hey, I love this recipes and I made it by my self, that was so tasty. Every one loves this recipe.
Wow! We love this tasty treat, my kids already asked me to bake another. Thank you for the recipe.
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.
Could I make this in a convection oven? If so, how would I modify the baking time and temperature.