This strawberry banana bread recipe is bursting with fresh fruit flavors. It is moist, sweet, and surprisingly easy to make!
Pin this recipe now to save it for laterPin Recipe
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 quick bread recipes. 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, one of my new favorite strawberry recipes, 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 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!
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.
- 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 350 degrees Fahrenheit. 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 the dry ingredients (1 ¼ cups of flour, baking soda, salt, and cinnamon) into the wet ingredients. The batter will be smooth and thick. Then, 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.
- Cool the bread: Let the banana bread cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
If you are using frozen strawberries, coat the frozen strawberries in the flour, and make sure to add them to the batter before they have a chance to thaw. Thawed frozen berries will turn the batter a greyish color!
How to Store Strawberry Banana Bread
Wrap leftover strawberry banana bread tightly in plastic wrap, and store it at room temperature for three to four days. You can also keep it in the fridge for up to a week.
For a longer-lasting option, freeze your strawberry banana bread for up to three months. To do so, wrap the loaf with plastic wrap, and place it in a large sealable bag.
Thaw the loaf in the fridge overnight or at room temperature for about two hours. Then, slice, and serve it cold. Or, warm your strawberry banana bread in the toaster oven to heat it back up.
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.
Strawberry Banana Bread
- 1 (9×5 inch) Loaf Pan
- 3 Mixing bowls
- 3 small overripe bananas
- ¼ cup plain Greek yogurt
- ¾ cup brown sugar
- 6 Tablespoons 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.3 small overripe bananas
- Add the yogurt, brown sugar, melted butter, egg, and vanilla to a large bowl and whisk everything together well.¼ cup plain Greek yogurt, ¾ cup brown sugar, 6 Tablespoons melted butter, cooled, 1 egg, 1 Tablespoon vanilla extract
- Add 1 ¼ cups of the flour, baking soda, salt, and cinnamon to the bowl and stir into a smooth batter.1 ½ cups flour, divided, ¾ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- 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.1 ½ cups chopped strawberries
- 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!