Strawberry Banana Bread

by

Soft, moist strawberry banana bread combines ripe bananas and fresh berries for a delicious, fruity, comforting twist on the classic loaf.

Why You’ll Love This Recipe

  • Fruity and fresh: Sweet bananas and juicy strawberries create an irresistible combination.
  • Incredibly moist: Thanks to the ripe bananas and fresh berries.
  • Simple to make: No fancy equipment or complicated steps needed.
  • Versatile treat: Ideal for breakfast, brunch, dessert, or a comforting snack.
  • Family favorite: Loved by kids and adults alike for its soft texture and sweet flavor.

Ingredients

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 ripe bananas, mashed
  • 1 cup strawberries, chopped
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 large egg

Directions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In a separate bowl, mix mashed bananas, vegetable oil, vanilla extract, and egg until combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined—do not overmix.
  5. Gently fold in the chopped strawberries.
  6. Pour the batter into the prepared loaf pan and smooth out the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings And Timing

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 10
  • Calories per serving: ~260 kcal

Variations

  • Nutty addition: Add ½ cup chopped walnuts or pecans for extra texture.
  • Chocolate twist: Stir in ½ cup mini chocolate chips for a sweeter treat.
  • Coconut flavor: Mix in ¼ cup shredded coconut for a tropical hint.
  • Whole wheat version: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
  • Gluten-free: Use a 1:1 gluten-free flour blend to make it gluten-free.

Storage/Reheating

Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
For longer storage, freeze slices individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 months.
Reheat slices in the microwave for about 15–20 seconds or lightly toast them for a warm, fresh-from-the-oven feel.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well before adding to prevent excess moisture.

How ripe should the bananas be?

Overripe bananas with lots of brown spots are best for maximum sweetness and flavor.

Can I make this recipe vegan?

Yes, substitute the egg with a flax egg and use plant-based oil.

Why did my bread sink in the middle?

It might be underbaked. Be sure to check doneness with a toothpick before removing from the oven.

Can I reduce the sugar?

Yes, you can cut the sugar down to ½ cup if you prefer a less sweet loaf.

Should I coat the strawberries in flour?

It’s optional but recommended—it helps prevent them from sinking to the bottom of the loaf.

Can I use a different type of berry?

Absolutely—blueberries or raspberries would also work beautifully.

How do I know when it’s fully baked?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs.

What can I serve with this bread?

It’s delicious on its own, but you can also top it with butter, cream cheese, or a drizzle of honey.

Can I double the recipe?

Yes, just bake in two loaf pans or one large pan and adjust the baking time as needed.

Conclusion

Strawberry banana bread is a delightful and easy bake that combines the classic comfort of banana bread with the fresh sweetness of strawberries. Soft, tender, and bursting with flavor, it’s a versatile treat you’ll want to make again and again—perfect for sharing or savoring all by yourself.

Print
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Close-up of sliced strawberry banana bread showing a moist, golden texture with chunks of fresh strawberries and bananas.

Strawberry Banana Bread

  • Author: Chef Clara
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Soft, moist strawberry banana bread combines ripe bananas and fresh berries for a delicious, fruity, comforting twist on the classic loaf.

Ingredients

Scale

  • 1 ½ cups all-purpose flour

  • ¾ cup granulated sugar

  • 1 tsp baking soda

  • ½ tsp salt

  • 3 ripe bananas, mashed

  • 1 cup strawberries, chopped

  • 1/3 cup vegetable oil

  • 1 tsp vanilla extract

  • 1 large egg

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

  • In a large bowl, whisk together flour, sugar, baking soda, and salt.

  • In another bowl, mix mashed bananas, vegetable oil, vanilla, and egg.

  • Gradually combine wet ingredients with dry ingredients, stirring until just mixed.

  • Gently fold in chopped strawberries.

  • Pour batter into prepared loaf pan and smooth the top.

  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

 

  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toss strawberries in a little flour before folding into batter to prevent sinking.
  • Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
  • Delicious topped with cream cheese or a dusting of powdered sugar.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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