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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:

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strawberry bread, strawberry banana bread, baking with strawberries

Strawberry Banana Bread

5 from 5 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

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Recipe rating

66 comments

    • Teresa

    Could you use frozen strawberries in place of fresh?

      • Amy Dong

      Yes, frozen bananas are fine as well!

    • Dr.Rashmi Prasad

    Hey, This recipe is Awesome, thank you for posting. Your Recipe blog content information is a very useful and amazing blog post.

    • Meditore Healthcare

    this seems out a good weekend recipe

    • Ivfjunction

    Usually I never comment on blogs but your article is so considerable that I never stop myself to say something about it. Keep it up.

    • Anaya

    Thank you for sharing this recipe, I made it today on Mother’s Day for my mom, it’s really good, taste like a smoothie in bread. As a 13 year old I’m impressed with how I made and how it came out. 5 stars, my mom loves it.

      • chewoutloud

      Wonderful job, Anaya!

    • Sima Ojha

    Awesome recipe..

    • Dr. Apoorva

    This recipe is Awesome, thank you for posting

      • chewoutloud

      You’re so welcome! 🙂

    • Dr.Arya

    It was Wonderful, Thanks for sharing

    • Rasbhari

    This was AMAZING!! I omitted the white sugar and it was sweet enough for us!

    • Rewari

    This recipe is delicious and was a success for me. Thank you!

    • Melissa Lee

    Hi Amy! What a fun twist on banana bread! This was delicious. Thanks for the recipe!

      • chewoutloud

      You’re so welcome, Melissa 🙂 🙂

    • janet

    Can I use a metal loaf pan for this recipe? Thank you! looks so good.

      • chewoutloud

      Yes, you can do that…spray it generously first, if it’s not non-stick. If pan is about 9×5, you can use the same bake time.

    • Joyce

    Excellent change from our usual banana bread. I crossed my fingers with my substitutes: 1:1 used gf flour, and vegan margarine and stevia instead of 1/4c granulated sugar. Also added raisins and walnuts because husband ‘needed’ them. Also I had 3 overripe bananas so had to use them all! Thank you for a new favourite!

      • chewoutloud

      Terrific, Joyce! So happy you all loved this bread 🙂

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