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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
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
- 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
Serves: 12
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This one was delicious! Thanks for sharing. Making it again today with frozen blueberries and in muffin tins….fingers crossed. This will be my go to now.
That sounds delicious! Let me know how it turns out!
Looks delicious, but I don’t need 2 loaves- can this be halved?
Yes! Or you can bake and freeze the extra loaf!
Would the recipe taste the same if I replaced strawberry with blueberries? Thanks for a great recipe!
Try this recipe instead!! Blueberry Banana Bread
Do you have a baking time for mini loaves?
I haven’t tried it like this before but I would suggest 350 degrees for about 35-40 minutes!
Had some strawberries starting to turn in the fridge and 4 bananas sitting in the freezer just waiting to be made into bread so I made this recipe! Turned out so delicious! Like another commenter, I used a Bundt pan and then I made a powdered sugar glaze to drizzle on top. Soooo good!
Can I make this without the mixer?
Yes, you will want to mix it together vigorously until it is well combined.
Super easy, very tasty. I like that it makes 2 loaves, might add nuts next time. Thanks for sharing!👍😃
I only made a half recipe since that is what I had in the fruit on hand. Absolutely fabulous. I have never made any other quick bread so moist. Thanks for sharing.
I’m confused 1 stuck of butter is 1/2 cup. Not 1 cup. Which is it???
Most butters are 1 stick = 1/2 cup of butter or 8 tablespoons. You will want to look at your stick of butter to make sure you have a half of cup on a stick.
Since I don’t have any loaf pans, I make banana bread in a 9×11. This recipe took 30 min in the oven. I did start out at 375 and lower to 350 after about 7 min. At 20, it was definitely not done, so I added 10 min and that was perfect.
Anxious to make this for my neighbor as she is 94 yrs old for Mothers Day.
I used frozen strawberries and added 1/4 cp of preserves. I, also, 1/2 cp brown sugar!
Wonderful!
Thank you! I was going to ask if I could use frozen strawberries. I am assuming you used 1/2 cup white sugar and 1/2 cup brown? that sounds like a great combination.
This bread is delicious. I followed the recipe and the bread turned out beautifully. I used two overly ripe bananas and one ripe banana. This is a keeper. Thank you!
I didn’t have two loaf pans so I used a Bundt cake pan instead and kept an eye on it time wise and it came out perfectly!! Definitely keeping this recipe! Thanks for sharing!
Does this bread freeze well if extra was to be made ?
Yes, that will work.
Perfect recipe!!! Thank you!! 💕
May I use frozen strawberries?
It is best to have fresh strawberries but using frozen ones will work too. Drain the juice from the thawed frozen strawberries before adding to the bread.
Followed recipe exactly. Used over-ripe bananas & bread did not rise. Flavor is good. Would have been helpful to have been warned to use “just ripe” & not “overly ripe” bananas.
Why not overly ripe??
I made this the other day when I came home from picking berries. I made the recipe into eight jumbo sized muffins. Holy smokes, were they ever delicious! They disappeared in the blink of an eye… with raving reviews! “Can you make more, Mom?!” So I went picking again this morning, and am making it again.. into the same jumbo muffins. I’m eyeing the ripe mangoes on the counter and thinking I might make another batch with both strawberries and mangoes… along with the bananas. Thank you so much for sharing this fabulous recipe!
That is awesome! Thank you so much for sharing! Let me know how the mangos and strawberries go!
I used over overripe bananas and made muffins and they tasted great. Made 15 in cupcake tins. Baked about 19 minutes on 350. Followed a tip to fill remaining empty tins with a little water. I didn’t remember how much water; I put about 1/2 inch. After cooled some, the paper came off easily. These are great served with unsweetened whip cream.
My bananas were extremely ripe and I didn’t have problem with the rise. I made muffins instead of loaves – maybe that helped?
Nice bright flavor, a twist on the usual banana bread! Very easy to make too. I usually tweak recipes but this one i follow exactly.
It turned out great!! Although my strawberries weren’t the sweetest! I added cinnamon to the flour and vanilla to the sugar mixture
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!!