Strawberry Banana Bread

Strawberry Banana Bread is beyond delicious; it’s moist, tender, and the perfect combination of strawberry bread and banana bread in one magical loaf.

strawberry bread, strawberry banana bread, baking with strawberries

Strawberry Banana Bread

Banana bread is our all-time favorite solution to a bunch of overly ripe bananas.  One of our boys is a self-proclaimed banana king, but even banana kings can’t outdo the lightening-speed ripening of bananas on warm days.  Bananas go from perfectly yellow to profusely spotted in the blink of an eye.  My freezer tells me she just hasn’t got the space for more.

Thus, we are a banana bread making bunch.  Our moist banana bread with yogurt (often with chocolate) gets its share of appearances around here. Sometimes we luck out and find ourselves with an extra carton of plump, fresh strawberries that needed some attention.  Hello, Strawberry Banana Bread.

This Strawberry Banana Bread is moist, dense, and chock full of sweet berries and bananas.  It’s super easy and keeps well for breakfast, snack, or sneak a scoop of vanilla ice cream over it for dessert. The ripe strawberries make a world of difference in this magnificent bread.

strawberry bread, strawberry banana bread, baking with strawberries

Baking with Strawberries

We were originally inspired to start making strawberry bread about ten years ago, and once it happened, we never looked back. Baking with strawberries is amazing.

Not only are fresh, ripe strawberries fabulous in this fresh strawberry pie and in this strawberry crumb cake, now you can toss your pretty red berries into an outstanding quick bread. Simply use strawberries as you would blueberries when it comes to baking; gently fold them in at the end, right before transferring to baking pan.

Tip: chop or gently mash the strawberries for even dispersement of berries throughout the bread. This prevents heavy chunks of fruit from sinking to the bottom of your strawberry bread.

Our strawberry banana bread calls for fresh berries that are mashed and macerated, making them extra plump. We recommend sticking with fresh berries here, but if you do bake with frozen strawberries, be sure to keep them frozen and chop them up just prior to folding into the batter.

Strawberry bread all by itself is superbly delish, even without bananas. But two good things coming together can turn into something great, and that’s what happened here.

strawberry bread, strawberry banana bread, baking with strawberries

Buying Strawberries

Keep in mind that size doesn’t correlate with sweetness, as there are many varieties of strawberries with various sizes.

Look for berries that are evenly vibrant and deep red in color throughout the entire strawberry. Berries that are lighter in color or whitish near the caps indicate underripe fruit. Green caps are a good indicator of freshness, while brownish caps should be avoided.

Because strawberries do not continue to ripen once picked, do look for berries that are ripened but not moldy. Wet strawberries or stained containers can mean there is mold underneath the fruit, so go for strawberries and containers that are dry.

Be sure to keep your fresh strawberries dry, covered, and chilled in fridge; wash them only when ready to use. Because fresh strawberries don’t last long, extra berries are perfect to bake with.

Try This One-Bowl Fresh Apple Cake, Too:

Print
strawberry bread, strawberry banana bread, baking with strawberries

Strawberry Banana Bread

★★★★★

5 from 14 reviews

This strawberry banana bread is bursting with fresh berries and sweet bananas. It is moist and keeps well.

  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes

Yield: 10 1x

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 2 very ripe bananas, mashed
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp table salt
  • 1 tsp cinnamon
  • 2 large eggs, room temp
  • 1/2 tsp pure vanilla extract
  • 1/2 cup salted butter, melted

Instructions

  1. Preheat oven to 350F, with rack on lower middle. Grease and flour a glass 8×5″ loaf pan.
  2. In a bowl, gently toss strawberries with the granulated sugar, coating all strawberries with sugar. Let sit.
  3. In large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In separate bowl, beat eggs until slightly foamy. Add vanilla, brown sugar, and melted butter (not too hot.) Add in the macerated strawberries and mashed bananas.
  5. Using rubber spatula, gently fold flour mixture into the egg/butter mixture, just until dry ingredients are moistened.
  6. Scrape batter into prepared pan. Bake about 1 hour to 1.5 hours, or until toothpick in center comes out almost clean, with just a few moist crumbs attached.
  7. Let bread cool completely in pan on wire rack prior to slicing. Overnight works best. 

Notes

For extra tips on buying and baking with strawberries, see original article. 

If desired, you can use a combination of whole wheat and regular flour (up to half of each) or try white-whole-wheat flour.

Bread can be frozen airtight for several weeks. 

If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

  • Serving Size: 1
  • Calories: 339
  • Sugar: 20.2 g
  • Sodium: 142.8 mg
  • Fat: 19.7 g
  • Carbohydrates: 38.6 g
  • Protein: 3.9 g
  • Cholesterol: 86 mg
  • Author: Chew Out Loud
  • Category: breakfast
  • Method: bake
  • Cuisine: American

Keywords: Strawberry banana bread, Strawberry bread

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week

Instagram
  • This pork tenderloin turns out tender, succulent and healthy! 😍 It's delicious enough to make for dinner parties and simple enough for a weeknight dish! This recipe is a must try! 🤩🥔 Ingredients 2 lbs boneless pork tenderloins 1/2 cup extra virgin olive oil 4–6 Tablespoons high-quality balsamic vinegar* 2–3 heaping Tablespoons pure honey 1 whole head garlic, peeled and minced 1/2 cup onion, minced 1/4 cup fresh rosemary leaves, minced 2 tsp kosher salt 1/2 tsp freshly ground black pepper 2 lbs baby potatoes, roughly diced (about 2/3-inch diameter) 1 lb baby carrots, cut into 1/4-inch thick pieces Instructions Prepare: Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside. Combine: In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well. Season: Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed. Cook: Roast in oven 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion, using steel probe meat thermometer. The correct thermometer allows you to monitor the rising temperature without disturbing the roast. (Note: actual cook time will vary according to oven. If pork is done before veggies, carefully use tongs to transfer pork to a platter and tent with foil to keep warm at room temp.) Rest and Slice: always allow roasts to rest at room temp at least 5-10 minutes before slicing. The temp will continue to rise during resting; juices will re-disperse throughout the roast during rest period. Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.
  • This marinated Ahi Tuna is bursting with fresh flavor! As a bonus its a healthy dish the whole family will love! 😋 Save this post! Recipe is below⬇️ Ingredients 2 TB regular strength soy sauce 2 TB freshly squeezed lemon juice 1 TB Asian toasted sesame oil (found in the Asian aisle) 2 tsp garlic powder 2 tsp granulated sugar 1 tsp kosher salt 1 tsp freshly cracked black pepper 2 to 21/2 lbs fresh ahi tuna steaks, about 1 1/2-1 2/3 inches thick oil for cooking Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish. Optional: Sriracha mayo for drizzling (really good!) Instructions Marinade: In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time. Sear: Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.) Rest/Cool: Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain. Serve: Serve chilled or at room temp, over your favorite salad greens or crispy Asian salad. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired. #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams #f52community #tohfoodie #eatsharerepeat #foodblogeats
  • This Spaghetti comes together quickly and tastes freshly delicious! 🍋 It pairs well with any protein or veggies of your choice! 😋 Save this post! Recipe is below⬇️ Ingredients 13 oz dry spaghetti 4 TB extra virgin olive oil 10 cloves garlic, thinly sliced 1 small onion, chopped (I use red onion for color) 1/2 cup regular strength vegetable broth (or bone broth, for extra flavor) 1 cup freshly chopped parsley 1 1/2 cup freshly grated parmesan cheese (use a cheese grater) Kosher salt + freshly ground black pepper to taste Optional garnishes: Dried red pepper flakes, 1 lemon sliced into wedges, extra parmesan cheese Instructions Cook Pasta: Bring a large pot of generously salted water to boil. Cook pasta according to package instructions for al dente. Drain pasta in colander. Transfer pasta back into the empty pot and toss with 3 TB olive oil; cover and set aside. Sauté: While spaghetti is cooking, heat 1 TB olive oil in large skillet until oil is hot. Add garlic and onion, stirring until aromatic and browned, 2-3 minutes. Combine: Add garlic mixture to the pot of cooked spaghetti and stir to combine well. Add broth to loosen pasta as needed. Add parsley and parmesan cheese, tossing until well coated. Add kosher salt and freshly ground black pepper to taste. Garnish and Serve: Sprinkle with desired amount of red pepper flakes and serve with fresh lemon wedges/extra parmesan cheese. #pastalover #pastarecipe #pastamaking #pastapasta #pastanight #pastalovers #italianfood #italian #italianpasta #noodles #italiancuisine #pastalavista #foodbloggersofinstagram #spoonfeed #food4thought #appetitejournal #eatmoremagic #inmykitchen #kitchenstories #inmykitchentoday #recipeideas #forthemaking #seasonaleats #cookit #foodblogfeed #droolclub
  • Using a simple sheet pan you can make deliciously quick and easy baked Salmon in only 15 minutes! This salmon is the perfect weeknight dinner recipe! 😍🤩 Save this post! Recipe is below⬇️ Ingredients: 2-lb salmon fillet, about 1-inch thick Zest of 1 large lemon Juice of half of the lemon 2 TB freshly chopped basil leaves 1 tsp garlic powder 1/2 tsp coarse kosher salt 1/4 tsp freshly ground black pepper 2 TB extra virgin olive oil, plus extra for pan Instructions: Preheat Oven: Preheat oven to 375F with rack on lower middle position. Line a large sheet pan with foil and grease the foil with some olive oil. Set aside. Remove Moisture: Use paper towels to pat-dry the salmon fillet, ensuring that all excess moisture is removed (this step is important, as excess water/moisture causes fish to be “steamed” instead.) Place salmon on the prepared sheet pan. Mix Seasonings: In a small bowl, stir together all remaining ingredients until combined. Evenly press the mixture over the top of salmon. Bake: Bake salmon for 10 minutes in preheated oven. Carefully but quickly take salmon out, move rack to top position underneath the broiler, and place salmon tray back on rack. Broil: Broil on high for up to 5 minutes or until top is nicely browned, but watch carefully for even browning without burning. Remove from heat immediately. Serve with extra slices of lemon #recipeoftheday #americastestkitchen #buzzfeedfood #cooksillustrated #feedfeedathome #huffposttaste #todayfood #food52grams #onthetable #shareyourtable #foodgawker #bareaders #foodblogfeed #droolclub #whatweeat #newrecipe #inmykitchen #easyrecipe #instaeats #makemore #foodblogeats #vscofood #nytcooking
  • Got 30 minutes and one pan? ⏱ Then you’ve got this saucy Healthy Orange Chicken! This scrumptious dish is quick, gluten-free, and robust with flavor famous around the world! 🍊🤩 Easy, Healthy Orange Chicken (One Pan Technique): https://www.chewoutloud.com/30-minute-skinny-orange-chicken/ #makeitdelicious #scrumptiouskitchen #bhgcelebrate #onthetable #dailyfoodpic #homemade #hereismyfood #whatsonmyplate #getinmybelly #foodblogfeed #lovefood #igfoodies #instafood #instayum #easyrecipes #foodblogeats #imsomartha #mywilliamsonoma #abmfoodie #whatweeat #makemore #f52grams #f52community #tohfoodie #eatsharerepeat #foodblogeats
  • This Air Fryer Broccoli recipe cooks in just 6 minutes! 🤩 Tender with roasted edges, it tastes just like oven roasted broccoli in a fraction of the time. This one is a must try! 🤪🥦 Air Fryer Broccoli: https://www.chewoutloud.com/air-fryer-broccoli/ #recipeoftheday #americastestkitchen #buzzfeedfood #cooksillustrated #feedfeedathome #huffposttaste #todayfood #food52grams #onthetable #shareyourtable #foodgawker #bareaders #foodblogfeed #droolclub #whatweeat #newrecipe #inmykitchen #easyrecipe #instaeats #makemore #foodblogeats #vscofood #nytcooking