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I don’t know when banana bread became the thing we only make when bananas go bad, but I’ve started keeping a few on the counter just for this recipe. This strawberry banana bread is a small shift from the usual banana bread; same soft, familiar texture, but with little pockets of sweet strawberries baked in.
It’s the kind of loaf you slice into mid-morning, or again in the afternoon, and then somehow there’s only one piece left by evening. No idea how that happens.
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Why You’ll Love This Strawberry Banana Bread
First and foremost, it’s a great way to use up leftover strawberries and overripe bananas obvi. The bread itself is soft, moist, and easy, but the strawberries lighten it up and add a little freshness, just enough to feel like spring. This loaf is also freezer friendly and it’s made with pantry staples. You’re welcome.
Ingredient Notes
- Use room temperature unsalted butter so it creams easily with the sugar.
- Use very ripe to black bananas (just trust me, they’re not bad, they’re perfection). Black means more sweetness and moisture.
- Fresh strawberries are best for this bread. Chop them small (about 1/2″ in size) and toss them in flour before adding them to the batter. You can also use frozen, but you may have to chop them down in size before tossing them in flour.
- Spoon and level your flour so the loaf stays tender and doesn’t turn out chewy and dense from too much flour.
Step-By-Step Instructions
- Preheat your oven to 350°F. Grease or line a 9×5 loaf pan with parchment paper and set aside.
- In a medium bowl, cream the butter and sugar together with an electric mixer for 2 ish minutes, until smooth.
- Add the egg and vanilla, then mix for another minute just to combine. Don’t whip the batter.
- Using a rubber spatula, fold in the mashed bananas.
- Add the flour, baking soda, and sea salt to the bowl and stir until just combined, some flour streaks are okay.
- Chop the strawberries into small 1/2″ pieces and toss them with 1 tablespoon of flour.
- Gently fold in the strawberries, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and bake for 60–65 minutes, until golden on top and a toothpick inserted in the center comes out clean. The top will likely crack open (in the most beautiful way).
- Let the bread cool in the pan for 30 minutes, then remove, slice, and enjoy.
Recipe Tips & Notes
- Make sure to toss the strawberries in flour before adding them to the batter. Coating them in flour helps keep them suspended in the batter and prevents soggy pockets.
- If you want to substitute frozen strawberries instead of fresh, add them straight from the freezer (don’t thaw first). Chop them down, if they’re large and toss them lightly in flour to prevent sinking. Fold them in gently and add 5–10 extra minutes to the bake time.
- Don’t overmix the batter. This is a big one, especially after adding the strawberries. Mix gently or you’ll end up with a dense loaf.
- Watch carefully for doneness. The top should be golden and cracked. If it starts browning too fast, tent loosely with foil. Avoid overtaking the bread or it can become hard and dry.
- A note about baking with fresh fruit, fresh strawberries add moisture, so be sure to cool the loaf completely before slicing to help it set up.
Storage & Reheating
Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.
This bread also freezes well. Just wrap individual slices and freeze for up to 3 months.
Strawberry Banana Bread
This strawberry banana bread is soft, tender, and naturally sweet from ripe bananas and fresh strawberries. It’s simple to make and perfect for using up extra fruit. Great for breakfast, snacking, or storing for later.
Equipment
- 1 9×5 loaf pan
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 4 bananas (ripe and mashed)
- 2 cups flour (all-purpose, spooned and leveled)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup strawberries (chopped to 1/2" in size and tossed in 1 tablespoon of flour)
Instructions
- Preheat oven to 350 degrees Farenheit. Grease or line a 9×5 inch loaf pan with parchment paper and set aside.
- In a medium size bowl, cream the butter and sugar together with an electric mixer on medium speed for 1-2 minutes, until smooth.1/2 cup unsalted butter, 1 cup sugar
- Add the egg and vanilla extract and mix just until combined.1 egg, 1 tsp vanilla extract
- Using a rubber spatula, fold in the mashed bananas.4 bananas
- Add the flour, baking soda, and sea salt to the bowl and mix until just combined. Don't overmix the batter here, since we're going to mix again when we fold in the strawberries. A few streaks of flour are okay.2 cups flour, 1 tsp baking soda, 1/2 tsp sea salt
- Chop the fresh or strawberries into 1/2 inch chunks and toss them in 1 tablespoon of flour to coat evenly.3/4 cup strawberries
- Carefully fold in the strawberries. A few quick turns will do, don't stir the batter too vigorously.
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes (unless you're using frozen strawberries, then bake for 70-80 minutes). Bread is done when a toothpick inserted in the center comes out clean and the top is golden brown and likely cracked open on top.
- Let the bread cool for 30 minutes in the pan before removing it from loaf pan. Then slice and serve.
- Store leftover strawberry banana bread in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Toss the chopped strawberries in flour to prevent them from sinking and creating soggy spots.
- If you’re using frozen strawberries, add 5-10 minutes to the bake time.
- Don’t overmix the batter, especially after adding strawberries.
- Bread is done when a toothpick inserted in the center comes out clean and the top is golden brown.
Nutrition
Serving: 1 sliceCalories: 252kcalCarbohydrates: 42gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 195mgPotassium: 185mgFiber: 2gSugar: 22gVitamin A: 283IUVitamin C: 9mgCalcium: 11mgIron: 1mg
Strawberries and bananas go together like carrots and peas! Nice flavor combination.
Heck yeah, I agree! Thank you so much! 🙂
Mmmmmm! I love addition of the strawberry. Such a great idea for spring and summer. Looks delish!
Aw thanks J! It’s kind of nice to have something a little different than just plain banana bread, though I do love that too! 🙂
Adding strawberries to banana bread is a brilliant idea! They go together so well.
Thank you so much! They are a great combo!
Strawberries and bananas sound so good together! Your bread looks picture perfect!
They definitely go well together, especially in sweet bread! Thank you so much Sandhya!
I love this twist on regular banana bread! It’s like the bread version of a smoothie for breakfast!
Thanks so much Katie! I love that, the smoothie version. ?
This loaf looks absurdly delicious! I love everything about this recipe!! I wish I had a slice with my coffee!!
Thanks so much Camila! It’s the perfect companion to a hot cup of coffee! Mmm!
Genius idea to make a banana strawberry bread perfect combo and looks so moist and delightful. I wish I had a slice now. Really need to make this bread this week as I have all the ingredients.
Thank you Adriana! I hope you enjoy it, it’s summer in a quick bread!
Wow! This bread looks amazing! I love strawberries AND bananas, so both together make the perfect combo!
Thank you so much Shanika! I agree, strawberries and banana are the perfect pair!
I love strawberry and banana together! This strawberry banana bread looks and sounds so delicious and perfect for brunch!
Thank you so much Natalie! This bread would be perfect for brunch, it’s pretty and delicious! ?
I make banana bread all the time but have never thought to add strawberries. I love this idea!
Right, Danielle? It’s such an easy way to make a whole new flavor of banana bread! I’ve also added peanut butter, chocolate chips, and of course a wide variety of nuts! ?
Strawberry Banana Bread is one of our favorites! It is a great go to bread when you want a little sweet flavor.
Heck yes, Sandi! It’s like sweet summertime in a loaf pan. ?
Pairing strawberry into banana bread is genius! So delicious!
I totally agree, Cindy! Thanks so much!
Love this idea! I’ve got some overripe bananas and strawberries that I need to use up right now…
This quick loaf is the answer then, Tara! And I love that it only makes one, because I can’t stop myself from eating all of it! #itcountsasfruitright
Kristine, even before reading your post all the way through, I was thinking that the only thing prettier than this banana bread is the loaf pan in which it’s baked! I would have absolutely had your same reaction if I found it in the antiques store! At least I can replicate the bread. 🙂 Thanks for sharing!
Thank you so much Monica! Finding photo props at the antique store has become my favorite pastime, there are just so many good ones! I appreciate your kind words! ?
Made this today and came out delish!! Used brown sugar and maple syrup instead of vanilla. Highly recommend this recipe!