Strawberry Banana Bread takes the familiar comfort of banana bread and brightens it with fresh strawberries for a moist, lightly tangy loaf. I’ve made this several times, tweaking sugar and fruit ratios until the crumb stayed tender without getting soggy. If you enjoy classic banana loaves, this version builds on that base — you can see the technique I use in my other banana bread recipe.
Why Make This Recipe
- The flavor is balanced: sweet, fruity bananas with bright strawberry notes that keep the loaf from tasting heavy.
- It’s a great way to use overripe bananas and slightly soft strawberries, reducing waste.
- This loaf works for breakfast, snack, or dessert and freezes well for make-ahead convenience.
- It’s crowd-friendly — kids and adults both love the texture and sweet fruit pockets.
- Personal insight: I love this recipe because the strawberries add freshness that makes banana bread feel lighter, perfect for spring mornings; for a spiced twist try a chai variation I tested and liked here.
Recipe Overview
Prep time: 15 minutes.
Cook time: 50–65 minutes at 350°F (175°C).
Total time: about 1 hour 10 minutes including cool time.
Servings: 8–10 slices (one 9×5-inch loaf).
Difficulty: Easy.
Method: Mix wet and dry ingredients separately, fold in fruit, and bake in a prepared loaf pan until a skewer comes out mostly clean.
My Experience Making This Recipe
During testing I adjusted strawberry size and stirring technique to avoid a gummy center. I discovered that quartering strawberries and gently folding them in prevents excessive bleeding into the batter. Using ripe bananas (very spotted) gives the most banana flavor without extra sugar.
How to Make Strawberry Banana Bread
Start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment. Mash 1 to 1 1/4 cups ripe bananas (about 2–3 bananas), whisk with 2 large eggs, 1/3 cup melted butter (or neutral oil), 1/2 cup sugar, and 1 tsp vanilla; separately combine 1 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Fold dry into wet just until combined, then gently fold in about 1 cup quartered strawberries and pour into the pan; if you’re short on time, a speedy method is shown in this 3-ingredient banana bread shortcut. Bake 50–65 minutes until a toothpick near the center comes out with a few moist crumbs — tent with foil if the top browns too quickly — then cool 10–15 minutes before removing from the pan.
Expert Tips for Success
- Use very ripe bananas (lots of brown speckles) for concentrated sweetness and moisture; underripe fruit produces a bland loaf.
- Toss chopped strawberries in 1–2 teaspoons of flour before folding to reduce sinking and bleeding into the batter.
- Don’t overmix after adding flour; stop when you see no dry streaks to keep the crumb tender.
- Test doneness with a long skewer inserted near the center; if it has wet batter, give it 5–10 more minutes and rotate the pan.
- For mix-in guidance and texture tips when adding chips or chunks, see this tried-and-true chocolate-chip banana bread variation.
How to Serve Strawberry Banana Bread
- Serve slightly warm with a smear of butter or mascarpone for breakfast.
- Slice and toast thin pieces, then top with ricotta and a drizzle of honey for brunch.
- Cut into cubes and thread on skewers with fresh fruit for a party platter.
- It’s ideal for picnics and school lunches — wrap slices individually for grab-and-go.
Storage and Reheating Guide
Store cooled bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Refrigerate up to 1 week if your kitchen is warm; wrap well to prevent drying. Freeze whole or sliced (double-wrapped) for up to 3 months; thaw overnight in the fridge or at room temperature. Reheat slices in a 350°F (175°C) oven for 8–10 minutes or microwave a single slice 15–20 seconds for best texture.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend and add 1/4–1/2 teaspoon xanthan gum if your blend lacks it.
- Dairy-free: Swap melted butter for coconut oil or vegetable oil in the same amount.
- Oat flour option: Use oat flour (about 1 3/4 cups) and reduce liquid slightly; see a tested oat-flour banana bread method here.
- Add-ins: Fold in 1/2 cup chopped walnuts or 1/2 cup dark chocolate chips for texture and richness.
Nutritional Highlights
Bananas provide potassium and natural sweetness while strawberries add vitamin C and antioxidants, making slices a fruit-forward option. This loaf contains gluten and eggs; use the variations above for gluten-free or dairy-free needs. Portion guidance: one slice is about 1/8–1/10 of the loaf depending on thickness — roughly 200–300 calories per slice depending on add-ins and sugar used.
Troubleshooting Common Issues
- Soggy or wet center: Likely underbaked or too many wet add-ins; bake 10–15 minutes longer at 350°F and test again.
- Dense loaf: You may have overmixed the batter or used too much flour; measure flour by spooning into the cup and leveling.
- Strawberries bleeding pink into the batter: Toss fruit in a little flour and fold gently, or use frozen (thawed and patted dry) to reduce bleeding.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes — thaw and pat them dry to remove excess moisture, then toss with a little flour before folding to prevent the batter from turning too pink and becoming watery.
Q: How ripe should the bananas be?
A: Very ripe — skins heavily speckled or almost fully brown. These are sweeter and mash smoothly, contributing natural sweetness and moisture without extra sugar.
Q: Can I halve the recipe for a smaller loaf?
A: Absolutely. Use an 8×4-inch loaf pan and reduce bake time to around 40–50 minutes, checking doneness with a toothpick after 35 minutes.
Q: How do I prevent the top from cracking or doming too much?
A: Avoid overfilling the pan (fill to about 2/3 full) and mix gently. If the top browns too quickly, tent with foil during the last 15 minutes of baking to allow the center to finish without burning the surface.
Strawberry Banana Bread
- Total Time: 75 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
A moist and lightly tangy loaf that combines the comfort of banana bread with fresh strawberries, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 to 1 1/4 cups ripe bananas (about 2–3 bananas)
- 2 large eggs
- 1/3 cup melted butter (or neutral oil)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup quartered strawberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment.
- Mash the bananas and whisk together with eggs, melted butter, sugar, and vanilla in a bowl.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients just until combined.
- Gently fold in the quartered strawberries.
- Pour the batter into the prepared pan.
- Bake for 50–65 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool in the pan for 10–15 minutes before removing.
Notes
For best texture, serve slightly warm with butter or mascarpone. Can be frozen for make-ahead convenience.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg