This is the best strawberry banana bread because it has the perfect combination of fresh strawberries and bananas. All you need is 10 minutes of prep time and this will easily become one of your new favorite quick bread recipes!
This strawberry bread takes the classic banana bread flavors and adds juicy strawberries! Each bite is bursting with fresh fruit flavor and moist crumbs.
As soon as strawberry season hits peak season, you have got to make this bread recipe! I also recommend these strawberry crumble oatmeal bars as a sweet breakfast treat.
Looking for more strawberry desserts? Then check out these: strawberry cake, strawberry apple crisp, and strawberry glazed pie.
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Why You'll Love This Easy Quick Bread Recipe
- It's made in just one bowl; you don't even need a mixer.
- The strawberry flavor is prominent and combines nicely with the sweet bananas.
- All you need are two mashed bananas.
- It makes for a perfect breakfast, snack, or even dessert!
One bowl recipes are the best because the clean up is easy and all you have to do is just toss the ingredients into the bowl, mix, and you're ready to bake.
This moist banana bread also includes simple ingredients, so no need to go searching high and low for some crazy baking products. You'll see below just how simple these ingredients really are.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Bananas: You need 2 overripe bananas. The more overripe they are, the better!
- Milk: I used 2%, but feel free to use your milk of choice like almond milk or even whole milk.
- Unsalted Butter: Melted butter adds a pop of flavor to the bread batter.
- Oil: Use either vegetable or canola oil.
- Flour: I used all purpose flour.
- Strawberries: Look for bright red ripe strawberries. These will give you the best flavor.
Instructions
Here are the step by step instructions on how to make this delicious strawberry banana bread.
Step 1: Prep the banana. In a large bowl, mash the bananas using a fork.
Step 2: Wet ingredients. Add the egg, milk, butter, oil, and vanilla extract and mix together until combined.
Step 3: Dry ingredients. Then gently mix in the flour, white sugar, baking soda, and salt just until combined.
Step 4: Add the strawberries. In a small bowl, toss the chopped strawberries with 2 tablespoons of flour until fully coated. Then gently fold into the mixture using a rubber spatula.
Step 5: Bake. Scrape the batter into the prepared loaf pan and bake for 35 minutes. Remove the pan from the oven, cover with aluminum foil, and bake for an additional 15-20 minutes.
Cool in the pan for 30 minutes before transferring the bread over to a wire rack.
Storage Tips
Keep any leftover bread in an airtight container in the refrigerator for up to 5 days.
Do not leave out at room temperature for more than a day because of the fresh fruit.
Expert Baking Tips
- Strawberries: In order to help the berries not sink into the bread when baking, we need to coat them in flour first before folding them into the batter.
- Bread Pan: Line your 9×5-inch bread pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Bake Time: This bread will bake for 35 minutes before you'll have to remove it from the oven, cover the pan with a sheet of foil, and bake for an additional 15-20 minutes. This helps the bread from becoming too dark on the outside.
Recipe FAQs
I have not tried this recipe with frozen strawberries, but I don't see why you can't! Just make sure to coat the berries in flour just like you would if they were fresh.
Use a toothpick to check the middle of the loaf for doneness. If it comes out wet, then the bread is not done baking. If a few crumbs come out, then it's done.
Did you coat your strawberries in flour before folding them into the batter? It's very important for the overall texture of the bread for the strawberries to be tossed in flour first, then added to the batter. The flour dries out the berries, essentially "mopping up" the excess water content within them while baking.
I don't have any experience baking with whole wheat flour, so I am not sure!
You could mix in a ½ cup of chocolate chips. You could also top the bread with cream cheese frosting once completely cooled.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Strawberry Recipes
📖 Recipe
Strawberry Banana Bread
Equipment
- Bread Pan
- Large Mixing Bowl
Ingredients:
- 2 overripe bananas
- 1 large egg
- ¼ cup milk
- ¼ cup unsalted butter, melted
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup strawberries, plus 2 tablespoons of all-purpose flour
Instructions:
- Preheat the oven to 350 degrees and line your loaf pan with parchment paper and non-stick spray (see note below).
- Mash the bananas with a fork in a large mixing bowl. Then mix in the egg, milk, melted butter, vegetable oil, and vanilla extract with a wooden spoon or rubber spatula.
- Add the flour, sugar, baking soda, and salt and fold into the wet ingredients. Do not overmix (once you see no more white flour, stop).
- In a small bowl, add the ¾ cup chopped strawberries (I cut the strawberries in half, then half again, then into bite-size pieces) with 2 tablespoons of flour. Mix together, then fold into the batter.
- Scrape the batter into the prepared pan and smooth out. Top with extra diced strawberries if desired. Bake for 35 minutes and then remove from the oven, cover the pan with foil, and bake for an additional 15-20 minutes (use a toothpick to check for doneness).
- Cool in the pan for 10 minutes, then remove the bread and finish cooling on a wire rack completely before serving.
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes:
- Strawberries: In order to help the berries not sink into the bread when baking, we need to coat them in flour first before folding them into the batter.
- Bread Pan: Line your 9×5-inch bread pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Bake Time: This bread will bake for 35 minutes before you'll have to remove it from the oven, cover the pan with a sheet of foil, and bake for an additional 15-20 minutes. This helps the bread from becoming too dark on the outside.
Nutrition
Recipe originally published in May of 2020.
Can you make muffins instead of cake form??
Hi Carol! I have not tried that with this recipe. My guess is they would turn out more like cupcakes just because there's only 1 teaspoon of baking soda. You could certainly try it though! They might puff up into muffin tops since you'd fill the muffin cups all the way to the top.
I followed the directions but forgot to coat the strawberries, which I diced. After 55 minutes it was done but the top was sunken in.
Ideas 💡?
Hi Ronnie! When baked goods sink in on top, it can be because of 2 reasons. 1) Your baking powder or baking soda is expired, causing the baked good not to rise. 2) There isn't enough flour. It could be #2 because you didn't coat the strawberries in flour, making the bread too wet. I hope that helps for next time!
I haven't thought to add strawberries to my banana bread, but it makes so much sense!
Strawberries and bananas go so well together, so I thought, why not in bread form too!
Sounds yummy and easy. I have all of the ingredients on hand.
Awesome! I hope you enjoy it as much as I do! 🙂
Ooh, I haven't made a cake with Strawberry IN it. I must give it a try!
Ya! Hope you enjoy it! 🙂