I’ve got to tell you about this Strawberry Banana Bread that’s been changing my breakfast game lately. Imagine the perfect marriage of tart strawberries and sweet, ripe bananas wrapped in a buttery, tender crumb that practically melts in your mouth. It’s ridiculously simple to make with ingredients you probably already have in your pantry. Perfect for those mornings when you need something special, or when afternoon cravings hit. But what makes this recipe truly stand out from your typical banana bread? The secret lies in how the strawberries…
Why You’ll Love this Strawberry Banana Bread
Every great recipe deserves a spot in your baking rotation, and this strawberry banana bread absolutely qualifies. I’m obsessed with how the tart strawberries balance the sweet, ripe bananas—it’s truly the perfect flavor marriage.
You’ll appreciate how the butter creates a rich, tender crumb while those fruit-studded slices deliver bursts of berry goodness in every bite. Isn’t that what we’re all looking for in a quick bread?
The best part? It’s remarkably simple to make, with ingredients you likely have on hand. Perfect for breakfast, snacking, or dessert.
What Ingredients are in Strawberry Banana Bread?
This moist, fruity quick bread brings together the perfect combination of sweet bananas and tangy strawberries, all wrapped up in a tender, buttery loaf that’s simply irresistible.
- 2 cups all-purpose flour (plus 1 tablespoon for coating strawberries)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1 ½ cups fresh strawberries, chopped
When selecting ingredients, look for the ripest bananas—those spotty, nearly black ones that might seem past their prime—as they’ll provide the most flavor and natural sweetness, while fresh strawberries will give you those gorgeous pops of color and bursts of tartness throughout the bread.
How to Make this Strawberry Banana Bread
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F and grease a 9×5-inch loaf pan, making sure to get into all the corners so your bread won’t stick. Premium baking tools can make this process even smoother and more enjoyable.
Step 2: Mix the Dry Ingredients
Sift together 2 cups of all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl, which helps distribute the leavening agents evenly throughout the batter.
Step 3: Cream the Butter and Sugar
In a large bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes—this creates those tiny air pockets that give your bread a lovely texture.
Step 4: Add the Wet Ingredients
Beat in 2 large eggs one at a time, then fold in 3 mashed ripe bananas until just combined. Those overripe, spotty bananas are pure gold here, adding natural sweetness and moisture.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the banana mixture, stirring gently until just combined. Remember, overmixing is the enemy of tender quick bread—a few small lumps are actually your friends here!
Step 6: Prepare and Add the Strawberries
Toss 1½ cups of chopped fresh strawberries in 1 tablespoon of flour (this neat trick prevents them from sinking to the bottom during baking), then gently fold them into your batter.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with perhaps a few moist crumbs clinging to it.
Step 8: Cool and Enjoy
Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely—though I won’t judge if you can’t resist cutting a still-warm slice, watching the butter melt into all those nooks and crannies.
What to Serve with Strawberry Banana Bread
This fruity quick bread shines as a breakfast treat, afternoon snack, or even dessert. For breakfast, pair a warm slice with a dollop of Greek yogurt and a drizzle of honey—the tanginess balances the sweet bread beautifully. Coffee lovers, grab your favorite dark roast; the bitter notes complement the sweet strawberry-banana combo perfectly.
For a more substantial brunch, serve alongside a simple egg scramble or frittata. When serving as dessert, transform it with a scoop of vanilla ice cream or fresh whipped cream and additional sliced strawberries on top. And honestly, sometimes the simplest pairing is best: a smear of salted butter on a slightly toasted slice lets all those fruity flavors shine through.
Strawberry Banana Bread Substitutions and Variations
- Fruit variations: Blueberries or raspberries work beautifully instead of strawberries. Or go tropical with diced mango!
- Add some crunch: Fold in ½ cup chopped walnuts, pecans, or white chocolate chips.
- Spice it up: A teaspoon of cinnamon or cardamom adds warmth and complexity.
- Fancy topping: Sprinkle turbinado sugar on top before baking for a sweet crackly crust.
Leftovers and Storage for this Strawberry Banana Bread
This moist, fruity bread actually tastes even better the day after baking as the flavors have time to meld together. Store leftover slices at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. The strawberries make this bread slightly more prone to moisture, so place a paper towel under room temperature slices to prevent sogginess.
To refresh, microwave refrigerated slices for 10-15 seconds or frozen slices for 30 seconds. For a toasty exterior, try lightly buttering and warming in a skillet—absolutely divine with morning coffee!
Final Thoughts
This Strawberry Banana Bread combines two beloved fruits into one irresistible loaf that’s both familiar and invigoratingly different. The natural sweetness of ripe bananas complements the bright, juicy strawberries, creating a perfect balance that elevates classic banana bread to something special. It’s an ideal recipe for weekend baking when strawberries are in season, or anytime you need to use up those spotty bananas on your counter. Perfect for busy weekday breakfasts, afternoon snacks, or even as a not-too-sweet dessert. There’s something deeply satisfying about a slice of this bread—still slightly warm, the strawberries jewel-like against the golden crumb—that makes any moment feel a little more special.
Frequently Asked Questions
Can This Recipe Be Made in a Bread Machine?
I wouldn’t recommend using a bread machine for this. The delicate strawberries would get crushed, and the machine’s kneading cycle would overmix the batter, resulting in a tough loaf instead of tender quick bread.
Why Did My Strawberries Turn Blue/Gray in the Bread?
When your strawberries react with baking soda, they turn blue-gray. I’d recommend adding them last, folding gently, and making sure they’re completely coated in flour to minimize this chemical reaction.
Is It Possible to Make This Recipe Vegan?
I’d replace butter with coconut oil, eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use plant-based yogurt instead of an extra banana for moisture.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! I’d thaw and drain them first to remove excess moisture. The flour coating is even more important with frozen berries to prevent them from bleeding into the batter.
What’s the Nutrition Information and Calorie Count per Slice?
I don’t have the exact nutrition information for this recipe, but each slice typically contains about 250-300 calories, depending on how you slice it. The sugar and butter contribute most calories here.