This strawberry banana bread recipe is bursting with fresh fruit flavors. It is moist, sweet, and surprisingly easy to make!
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I have been making banana bread for years but never thought to add strawberries until now. Banana bread is already so good that I just didn’t think it could get any better. But guess what?
It is SOO much better when you add juicy, ripe strawberries. They add a bright, sweet and tart flavor that makes the breakfast bread even more irresistible. Plus, the pop of red color is quite eye-catching. Don’t you think so? It’s like classic banana bread crossed with strawberry bread!
Moist Strawberry Banana Bread Recipe
Banana bread has always been one of my go-to breakfast breads. Anytime I have over-ripe bananas, I make a bunch of banana bread loaves and freeze them. Then, if I need a quick breakfast, I can thaw a homemade banana bread loaf and have a perfect quick meal.
While my classic easy banana bread recipe is pure perfection, I always love playing around in the kitchen and creating new baked goods. You never know what you might come up with! I have been tweaking my banana bread recipe for years and have made pumpkin banana bread, sour cream banana bread, and even double chocolate banana bread. However, this strawberry banana bread might just be my new favorite.
Fresh chopped strawberries are mixed into banana bread batter and baked into a moist, tender bread. I love how one slice of this banana bread will fill me up, but the bold strawberry flavor makes me keep coming back for more! You really can’t go wrong with the classic combination of bananas and strawberries and this easy strawberry banana bread recipe proves that. I know it will be one of your favorite easy breakfast recipes so please give it a try!
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Ingredients for Strawberry Banana Bread
See recipe card below this post for ingredient quantities and full instructions.
- Bananas – The riper the bananas, the better. Use bananas that have lots of brown spots on the skin, as they will be the sweetest and also the softest. Overripe bananas will almost melt into the batter, getting extra banana flavor into every bite of bread.
- Plain Greek yogurt – Greek yogurt adds a tangy taste to the banana bread, but also helps make it dense and moist.
- Brown sugar – I like to use dark brown sugar, which has an intense, molasses flavor.
- Vanilla extract
- Baking soda
- Ground cinnamon
- Fresh strawberries – Fresh strawberries are essential to this recipe. Frozen berries tend to be too soft and have too much extra water. Fresh berries are best!
- Replace the all-purpose flour with gluten-free baking flour. This will make delicious gluten-free strawberry banana bread.
- Use sour cream in place of Greek yogurt for a stronger, tangy flavor.
- Sprinkle about 2 tablespoons of granulated sugar over the top of the bread before putting it in the oven. This will make a sweet, slightly crunchy top crust
How to Make Strawberry Banana Bread
- Prep the equipment: Start by preheating your oven to 350ºF. Then, grease and flour your loaf pan and set it aside for later.
- Mash the bananas: Use a fork or potato masher to mash the ripe bananas. Mush them up until there are few lumps and the mix is fairly runny.
- Make the batter: Whisk the yogurt, brown sugar, melted butter, egg, and vanilla together. Then, stir in 1 ¼ cups of flour, baking soda, salt, and cinnamon. The batter will be smooth and thick. Stir in the mashed bananas.
- Add the strawberries: In a small bowl, toss the chopped strawberries in the remaining ¼ cup of flour. Fold the floured strawberries into the banana bread batter, then pour the batter into the prepared loaf pan.
- Bake the bread: Bake the strawberry banana bread for about 60 minutes. Stick a toothpick in the center of the bread to see if it is done. When fully baked, the toothpick will come out clean and have no sticky batter.
- Cool the bread: Let the banana bread cool in the pan before flipping it out and slicing it!
If you only have frozen strawberries, you can definitely make it work! Make sure the strawberries are frozen solid as this will prevent them from turning the batter a greyish pink color. Toss the ice cold, hard berries in the flour and fold them into the batter before they have a chance to thaw.
How to Store Strawberry Banana Bread
If you have extra strawberry banana bread, wrap it tightly in plastic wrap and store it at room temperature for 3-4 days. You can also keep it in the fridge for up to a week. Try freezing a loaf of strawberry banana bread to save for later.
Wrap the loaf in plastic wrap then place it in a gallon-sized zippered freezer bag. Freeze the strawberry banana bread for up to 3 months. Anytime you would like to enjoy it, take it out of the freezer and let it thaw for about 2 hours at room temperature. The bread will be ready to slice and serve. It is especially good if you pop it into the toaster oven for a few seconds to make it nice and warm.
Banana bread will be fluffy when you use the correct amount of flour and baking soda. Baking soda helps leaven the bread, creating a chemical reaction as it bakes which makes air pockets in the bread. The flour helps keep the bread fluffy and soft despite the heavy, moist bananas in the bread.
Too much banana will make the banana bread dense and sticky. It will make the banana bread look undercooked and have an unappealing texture.
Mixing the strawberries in flour before adding them to the banana bread batter prevents them from sinking to the bottom as the bread bakes. The flour helps keep the berries in the center of the bread. It is an easy way to make perfect strawberry bread.
More Delicious Bread Recipes
Air Fryer Crescent Rolls
Classic Buttermilk Biscuits
Pumpkin Cinnamon Rolls
Strawberry Banana Bread
- 3 small overripe bananas
- ¼ cup plain Greek yogurt
- ¾ cup brown sugar
- 6 tablespoon melted butter, cooled
- 1 egg
- 1 tablespoon vanilla extract
- 1 ½ cups flour, divided
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups chopped strawberries
- Preheat the oven to 350 degrees F.
- Spray a 9×5-inch loaf pan with baking spray. Add a spoonful of flour to the pan and shake the flour around, coating the bottom and sides of the pan in flour. Tap any excess flour out of the pan and discard the extra flour. Set the pan aside.
- In a small bowl, use a fork or potato masher to smash the bananas. Set the banana mash aside.
- Add the yogurt, brown sugar, melted butter, egg, and vanilla to a large bowl and whisk everything together well.
- Add 1 ¼ cups of the flour, baking soda, salt, and cinnamon to the bowl and stir into a smooth batter.
- Add the bananas to the batter and stir well.
- In a separate small bowl, toss the chopped strawberries with the remaining ¼ cup of flour. This will prevent the strawberries from sinking in the loaf as it bakes.
- Gently fold the floured strawberries into the banana batter then scoop the batter into the prepared loaf pan.
- Bake the bread for 60 minutes. The top of the bread will be a deep brown. Stick a toothpick in the center of the bread to test for doneness. It will come out cleanly, with no sticky batter, when the bread is baked.
- Let the bread cool in the pan for at least 15 minutes before flipping it out onto a cooling rack. Then, slice and enjoy!