Strawberry Banana Bread is a soft, moist loaf that blends the natural sweetness of ripe bananas with bursts of juicy strawberries. It’s a delicious twist on traditional banana bread, and I love how the strawberries add a fresh, fruity flavor to every slice. Whether I’m enjoying it as a breakfast treat, afternoon snack, or dessert, this bread never lasts long in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s easy to make, uses simple ingredients, and turns out perfectly every time. The bananas make the bread tender and naturally sweet, while the strawberries bring in a pop of color and a bright, tangy contrast. It’s a great way to use up overripe bananas and extra strawberries, and it always feels like a treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe bananas (mashed)
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Fresh strawberries (chopped)
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All-purpose flour
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Baking soda
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Salt
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Ground cinnamon
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Sugar or maple syrup
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Egg (or flax egg for a vegan version)
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Vegetable oil or melted coconut oil
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Vanilla extract
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Optional: chopped walnuts or dairy-free chocolate chips
Directions
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I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
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In a large bowl, I mash the bananas until smooth.
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I add the sugar, egg, oil, and vanilla, and stir until everything is well combined.
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In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon.
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I gently fold the dry ingredients into the wet mixture until just combined—being careful not to overmix.
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I fold in the chopped strawberries and any optional add-ins.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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I let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf (about 8–10 slices). It takes 10 minutes to prep and 50–60 minutes to bake, so it’s ready in about 1 hour and 10 minutes total.
Variations
Sometimes I swap strawberries for blueberries or raspberries, or mix in shredded coconut for a tropical twist. I’ve made it with whole wheat flour for a heartier loaf, and it also works well as muffins—just reduce the baking time to about 18–22 minutes. For extra crunch, I sprinkle oats or chopped nuts on top before baking.
Storage/reheating
I store the cooled bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, I wrap slices individually and keep them in a freezer-safe bag. I reheat slices in the microwave for 10–15 seconds or toast them for a slightly crispy edge.
FAQs
Can I use frozen strawberries?
Yes. I thaw and drain them well before adding to the batter to avoid extra moisture.
Can I make this gluten-free?
Absolutely. I use a 1:1 gluten-free flour blend, and the texture still turns out soft and moist.
How ripe should the bananas be?
I use bananas that are very ripe with brown spots—they’re sweeter and mash easily, which adds moisture and flavor.
Can I reduce the sugar?
Yes. I often use less sugar or swap in maple syrup or honey for a naturally sweetened version.
Can I turn this into muffins?
Definitely. I spoon the batter into a muffin tin and bake at 350°F for about 18–22 minutes, or until golden and set.
Conclusion
Strawberry Banana Bread is one of my favorite ways to bake with ripe bananas and fresh fruit. It’s easy, flavorful, and always makes the kitchen smell amazing. Whether I’m slicing it warm out of the oven or enjoying a leftover piece with tea or coffee, this fruity loaf brings comfort and joy every time.
Print
Strawberry Banana Bread
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Banana Bread is a soft, moist loaf that combines the natural sweetness of ripe bananas with bursts of juicy strawberries. This fruity twist on classic banana bread is perfect for breakfast, snacks, or dessert.
Ingredients
- 3 ripe bananas, mashed
- 1 cup fresh strawberries, chopped
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup sugar or maple syrup
- 1 large egg (or 1 flax egg for vegan)
- 1/3 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add sugar, egg, oil, and vanilla, and stir until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Fold in chopped strawberries and any optional add-ins.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap strawberries for blueberries or raspberries for a variation.
- Use whole wheat flour for a heartier loaf.
- Top with oats or chopped nuts before baking for extra texture.
- To make muffins, bake at 350°F for 18–22 minutes.
- Wrap and freeze individual slices for quick future snacks.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
