Strawberry Banana Bread is a sweet, moist, and fruity twist on classic banana bread. With juicy strawberries and ripe bananas baked into every slice, this bread brings summer freshness and comfort food together in one delicious loaf. Whether you’re enjoying it with a cup of coffee in the morning or serving it as a delightful dessert, this quick bread will always be a crowd-pleaser.
Why You Will Love This Recipe
-
Naturally Sweet and Fruity: Fresh strawberries and overripe bananas deliver a rich natural sweetness.
-
Super Moist Texture: The banana and strawberry combination makes the loaf extra soft and tender.
-
Great for Any Time of Day: Enjoy it as breakfast, a snack, or even a light dessert.
-
Freezer-Friendly: This bread freezes well, making it perfect for meal prep or future cravings.
Ingredients List
To create this flavorful bread, gather the following ingredients:
-
2 large ripe bananas, mashed
-
1 cup chopped fresh strawberries
-
1¾ cups all-purpose flour
-
¾ cup granulated sugar
-
1 teaspoon baking soda
-
½ teaspoon baking powder
-
½ teaspoon salt
-
½ teaspoon cinnamon (optional, for warmth)
-
2 large eggs
-
½ cup vegetable oil (or melted butter)
-
1 teaspoon vanilla extract
-
2 tablespoons milk (for added moisture)
-
1 tablespoon lemon juice (helps preserve strawberry color and flavor)
Timing & Servings
-
Prep Time: 15 minutes
-
Cook Time: 55–65 minutes
-
Total Time: 1 hour 20 minutes
-
Servings: 8–10 slices
Step-by-Step Instructions for Strawberry Banana Bread
Step 1: Prep the Strawberries
-
Wash and pat dry the strawberries.
-
Dice them into small chunks and toss with a teaspoon of flour (this helps prevent them from sinking in the batter).
Step 2: Mash the Bananas
-
Use a fork to mash the bananas in a large bowl until mostly smooth with some small lumps remaining.
Step 3: Combine the Wet Ingredients
-
Add eggs, sugar, oil, vanilla extract, milk, and lemon juice to the mashed bananas.
-
Whisk until well combined.
Step 4: Mix the Dry Ingredients
-
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Step 5: Combine Wet and Dry
-
Gradually add the dry mixture to the wet mixture.
-
Stir just until combined—do not overmix, as this could make the bread dense.
Step 6: Fold in Strawberries
-
Gently fold in the chopped strawberries using a rubber spatula.
Step 7: Pour into Loaf Pan
-
Grease a 9×5-inch loaf pan or line it with parchment paper.
-
Pour the batter into the prepared pan and smooth the top.
Step 8: Bake
-
Bake at 350°F (175°C) for 55 to 65 minutes.
-
Test with a toothpick—if it comes out clean or with a few moist crumbs, the bread is done.
Step 9: Cool and Serve
-
Let the bread cool in the pan for 10–15 minutes.
-
Transfer to a wire rack to cool completely before slicing.
Tips for Best Results
Use Very Ripe Bananas
-
The darker the peel, the better the flavor and moisture.
-
Avoid under-ripe bananas—they won’t give you that deep banana flavor.
Don’t Overmix the Batter
-
Overmixing activates the gluten and makes the bread chewy.
-
Stir only until the dry ingredients are just incorporated.
Adjust for Strawberry Juiciness
-
If your strawberries are extra juicy, pat them dry before folding into the batter to prevent sogginess.
Check Doneness Thoroughly
-
Oven temperatures vary, so start checking around the 55-minute mark.
-
Use a toothpick inserted in the center to test for doneness.
Variations to Try
With Chocolate Chips
-
Add ½ cup of mini chocolate chips for a more decadent treat.
Add Nuts
-
Stir in ½ cup of chopped walnuts or pecans for extra crunch.
Make Muffins
-
Turn the batter into muffins and bake for 18–22 minutes at 350°F.
Gluten-Free Version
-
Use a gluten-free flour blend in a 1:1 ratio for a GF-friendly version.
How to Store Strawberry Banana Bread
At Room Temperature
-
Store in an airtight container for up to 3 days.
In the Refrigerator
-
Refrigerate for up to a week for longer shelf life.
-
Bring to room temperature or warm slices slightly before serving.
In the Freezer
-
Wrap tightly in plastic wrap and foil.
-
Freeze for up to 3 months.
-
Thaw overnight in the fridge or on the counter.
Serving Suggestions
-
With Butter: A pat of salted butter on a warm slice is heavenly.
-
With Yogurt: Pair with Greek yogurt for a balanced breakfast.
-
Toasted: Lightly toast a slice and top with cream cheese or honey.
-
Drizzled with Glaze: Add a vanilla or lemon glaze for a bakery-style touch.
Nutritional Overview (Approximate)
Per Slice (based on 10 slices):
-
Calories: 210
-
Fat: 9g
-
Carbohydrates: 30g
-
Sugar: 15g
-
Protein: 3g
-
Fiber: 2g
Note: Nutrition varies based on exact ingredients used.
Make-Ahead and Meal Prep Tips
-
Bake two loaves at once—one to eat, one to freeze.
-
Slice before freezing for easy grab-and-go breakfast or snacks.
-
Prepare the batter ahead of time and refrigerate overnight before baking fresh in the morning.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them first. Pat dry to avoid excess moisture.
Why is my bread soggy in the center?
This often happens if the fruit is too wet or if the bread wasn’t baked long enough. Always check with a toothpick and tent with foil if the top browns too quickly.
Can I make this bread vegan?
Yes! Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based milk, and coconut oil or vegan butter.
Is it okay to reduce the sugar?
You can reduce the sugar to ½ cup for a less sweet version, especially if your bananas are extra ripe.
Can I add more strawberries?
You can, but don’t exceed 1¼ cups chopped strawberries or the bread may become too wet and fall apart.
Conclusion
Strawberry Banana Bread is a perfect blend of comfort and freshness. It’s a delightful way to use up overripe bananas and fresh strawberries, and the result is a moist, flavorful loaf that you’ll want to make again and again. Whether you’re baking for your family, guests, or yourself, this bread is guaranteed to leave smiles all around.