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Strawberry banana bread with two slices cut.
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Strawberry Banana Bread

This strawberry banana bread recipe is bursting with fresh fruit flavors. It is moist, sweet, and surprisingly easy to make.
Prep Time10 minutes
Cook Time1 hour
Cooling Time15 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: strawberry banana bread
Servings: 8 servings
Calories: 298kcal
Author: Kasey Schwartz

Equipment

  • 1 (9x5 inch) Loaf Pan
  • 3 Mixing bowls

Ingredients

  • 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

Instructions

  • Preheat the oven to 350 degrees F.
  • Spray a 9x5-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!

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 49g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 333mg | Potassium: 251mg | Fiber: 2g | Sugar: 26g | Vitamin A: 320IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 2mg