Strawberry Banana Bread

Save this article on:

I’ve made my fair share of banana breads, but this Strawberry Banana Bread is something truly special. There’s a natural sweetness and softness that comes from ripe bananas, but when you fold in juicy strawberries? Magic happens. The berries not only bring bright bursts of flavor, but also create pockets of moisture that make every bite irresistibly tender. Whether it’s a slow weekend morning or a quick afternoon treat, this loaf hits all the right notes.

What I really love about this recipe is how it turns everyday ingredients into something that feels indulgent. It’s a great way to use up overripe bananas and those strawberries that are just a bit too soft for snacking. Plus, it fills the kitchen with the most incredible aroma—warm, fruity, and comforting. If you’re looking for something that feels cozy but still light and fresh, this is it.

Why You’ll Love This Strawberry Banana Bread

This bread is the perfect harmony of fruit and comfort. It’s soft and fluffy on the inside, slightly crisp on the outside, and studded with sweet-tart strawberries in every slice. It’s also incredibly easy to make—no mixer needed, just a bowl and spoon.

The combination of strawberries and bananas offers a unique twist on traditional banana bread, making it a beautiful choice for brunches, coffee breaks, or even as a lightly sweet dessert. It’s also freezer-friendly, which means you can make it ahead and enjoy it whenever the craving strikes.

Can I Use Frozen Strawberries Instead?

Yes, you can! If you’re using frozen strawberries, make sure to thaw and drain them well before adding to the batter. Excess moisture can weigh down the bread and make it too soggy. I also recommend patting them dry with a paper towel. Slice them if they’re whole, and gently fold them into the batter so they don’t break apart too much.

Options for Substitutions

• Gluten-Free: Swap the all-purpose flour for a good-quality gluten-free flour blend (look for one that includes xanthan gum).
• Dairy-Free: Use a plant-based milk like almond or oat, and substitute melted coconut oil or vegan butter for regular butter.
• Egg-Free: A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) works surprisingly well.
• Low-Sugar: You can reduce the sugar by 1/4 cup or use coconut sugar or maple syrup for a more natural sweetness.
• Add-ins: Walnuts, white chocolate chips, or even a swirl of strawberry jam can take this bread to the next level.

---

Ingredients for this Strawberry Banana Bread

• Ripe Bananas – The riper the better. Bananas that are heavily speckled or even turning black provide the most natural sweetness and moisture.
• Fresh Strawberries – These bring tartness and bursts of juicy flavor. Chop them into small pieces so they distribute evenly.
• All-Purpose Flour – The structure of the bread comes from this. For gluten-free, use a 1:1 gluten-free blend.
• Granulated Sugar – Balances the tartness of the strawberries and enhances the banana flavor.
• Eggs – Help bind the batter and give the bread a soft, tender crumb.
• Butter (melted) – Adds richness and flavor. You can also use oil for a lighter texture.
• Baking Soda – Gives the bread rise and fluffiness.
• Salt – Just a pinch balances and enhances the sweetness.
• Vanilla Extract – Adds warm depth and rounds out the flavor.

---

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray, and line it with parchment paper for easy removal.

Step 2: Mash the Bananas

In a large bowl, mash 3 ripe bananas until mostly smooth. A few small lumps are fine—they add texture and flavor.

Step 3: Mix in Wet Ingredients

Add 2 beaten eggs, 1/2 cup melted butter, and 1 teaspoon vanilla extract to the mashed bananas. Stir until everything is well combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix until evenly distributed.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture. Stir gently—don’t overmix. You want everything just combined to keep the bread light and fluffy.

Step 6: Fold in the Strawberries

Gently fold in 1 to 1 1/2 cups of chopped fresh strawberries. If they’re very juicy, toss them lightly in a tablespoon of flour before folding in. This helps prevent them from sinking to the bottom.

Step 7: Pour and Top

Pour the batter into the prepared loaf pan. For a pretty finish, press a few extra strawberry slices on top.

Step 8: Bake

Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top begins to brown too quickly.

Step 9: Cool and Serve

Let the bread cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

---

How Long to Prepare the Strawberry Banana Bread

Preparation Time

You’ll need about 15 minutes to get everything prepped. This includes mashing the bananas, chopping the strawberries, measuring ingredients, and mixing the batter. If you’re already familiar with the process, you might be able to trim that down to 10 minutes.

Baking Time

The bread takes about 55 to 65 minutes in the oven at 350°F (175°C). Start checking around the 55-minute mark with a toothpick. If it comes out with just a few moist crumbs, it’s done. Let it rest for at least 10 minutes before removing from the pan.

---

Tips for Perfect Strawberry Banana Bread

• Use overripe bananas for maximum flavor and sweetness.
• Don’t overmix the batter—just combine until the dry streaks are gone.
• Toss the strawberries in a little flour to prevent them from sinking.
• Line your loaf pan with parchment for easy removal.
• Let the bread cool completely before slicing to prevent crumbling.

---

Watch Out for These Mistakes While Cooking

• Using underripe bananas: They won’t provide the right texture or sweetness.
• Overmixing the batter: This makes the bread dense instead of soft and fluffy.
• Skipping the flour toss for strawberries: They’ll sink to the bottom if not coated.
• Opening the oven too early: This can cause the bread to collapse.
• Not cooling properly: Warm bread is more likely to fall apart when sliced.

---

What to Serve With Strawberry Banana Bread?

1. Greek Yogurt and Honey

A dollop of creamy Greek yogurt with a drizzle of honey makes this a breakfast worth waking up for.

2. Fresh Whipped Cream

Lightly sweetened whipped cream turns a slice into a light dessert.

3. Cream Cheese Spread

Try it with a spread of whipped cream cheese and a sprinkle of lemon zest.

4. Vanilla Ice Cream

Perfect for serving warm slices as an after-dinner treat.

5. Hot Coffee or Cold Brew

Whether you like your coffee hot or iced, this bread pairs beautifully with both.

---

Storage Instructions

Room Temperature

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays moist and flavorful without refrigeration during that time.

Refrigerated

If you’d like to keep it a bit longer, refrigerate it in a sealed container. It will last about a week, but let it come to room temperature before serving for best texture.

Freezing

Wrap the bread or individual slices in plastic wrap, then place in a freezer bag. It can be frozen for up to 2 months. Thaw overnight in the fridge or warm in the microwave for 30 seconds to 1 minute.

---

Estimated Nutrition (per slice, based on 10 slices)

• Calories: 210
• Carbohydrates: 31g
• Sugar: 14g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 5g
• Fiber: 2g
• Sodium: 180mg
• Cholesterol: 35mg

---

Frequently Asked Questions

Can I make this recipe into muffins?

Yes! Divide the batter into muffin tins and bake for 18–22 minutes at 350°F. Check with a toothpick at the 18-minute mark.

Can I freeze it with strawberries inside?

Absolutely. Strawberries freeze well in baked goods. Just be sure to wrap the bread tightly to avoid freezer burn.

Can I reduce the sugar?

Yes, you can reduce the sugar by 1/4 cup without compromising texture. The bananas and strawberries provide plenty of natural sweetness.

Why is my bread soggy in the middle?

It likely needed more time in the oven. Also, be sure your strawberries aren’t too wet before adding them to the batter.

Can I use other fruits instead of strawberries?

You sure can. Blueberries, raspberries, or even diced peaches would work beautifully in this recipe.

---

Conclusion

Strawberry Banana Bread is the ultimate fusion of fruity brightness and cozy comfort. It’s easy to make, endlessly adaptable, and perfect for breakfast, dessert, or a snack in between. Once you make this loaf, it’s bound to become a staple in your baking rotation. It’s the kind of recipe you’ll return to again and again—simple, delicious, and deeply satisfying.

---

Print