This Strawberry Banana Bread has the perfect combination of strawberries and bananas to create one delicious snack, breakfast, or even dessert! With just 10 minutes of prep time, this recipe couldn't be any easier and will become one of your favorite quick breads.
This recipe was originally published in May of 2020, but was updated on July 19, 2021 with newer content and fresh pictures.
It's no secret that I absolutely love to bake with bananas, and even more so, I love to come up with new recipes to utilize all of those overripe bananas that are no doubt sitting on both of our counters right now.
Bananas, especially when they're overripe, provide such a strong banana flavor when baked and automatically adds a lot of moisture to that baked item too. Just like with my One Banana Banana Bread, Banana Oatmeal Bars, or even these Banana Split Cupcakes, they all include a delicious overripe banana.
Now, in comes this new banana bread featuring fresh and juicy strawberries! Strawberry banana bread will easily become your new favorite quick bread recipe, especially during the Summer when you can get those bright red strawberries in season.
Why You'll Love This Strawberry Banana Bread:
- It's made in just one bowl, requiring no mixer.
- The combination of strawberries and bananas make the flavors irrisistable.
- It takes less than an hour to bake.
- Makes for the most 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. I will say though, you will need to mash the banana with a fork and chop up the strawberries, but that's it!
This bread recipe also includes pantry staple 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.
Baking Tips Before Starting:
- Bananas: The riper your bananas, the more flavor they will extract when baking. Brown and wrinkly is great!
- 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 in foil, and bake for an additional 15-20 minutes. This helps the bread from becoming too dark on the outside.
Remember, the more ripe your fruit is, the more flavor it will extract, especially with baking. When it comes to bananas, the darker the better! And with strawberries, we're looking for the reddest and brightest ones in the bunch.
- Bananas: 2 medium-sized overripe bananas are what we need for this recipe.
- Egg: Provides structure and binds all of the ingredients together.
- Milk: Adds moisture and tenderness.
- Unsalted Butter: Adds that delicious buttery flavor.
- Oil: Where butter adds a great flavor, the oil helps with the overall moisture in the bread.
- Vanilla Extract: Used for extra flavor.
- All-Purpose Flour: Provides body and structure for the bread.
- Sugar: Adds sweetness.
- Baking Soda: The leavening agent that helps the bread to rise when baking.
- Salt: Enhances all of the other flavors.
- Strawberries: Look for the bright red berries. These will give you the best flavor.
How To Make Strawberry Banana Bread:
- Wet Ingredients: Mash the bananas with a fork in a large mixing bowl then mix in the egg, milk, butter, oil, and vanilla extract with a wooden spoon.
- Dry Ingredients: Add the flour, sugar, baking soda, and salt and gently fold into the wet ingredients.
- Strawberries: In a small bowl, mixed the diced strawberries with flour and then fold into the batter.
- Bake: Scrape the batter into the prepared pan and top with additional diced strawberries if desired. Bake for 35 minutes, remove it from the oven, cover the pan in foil, and bake for an additional 15-20 minutes. Allow the bread to cool for 10 minutes in the pan before transferring it over to a wire rack to finish cooling completely.
Frequently Asked Questions:
This bread needs to be stored in an airtight container in the refrigerator because of the strawberries. It will last in the refrigerator for up to 5 days.
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 center of the bread 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.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Enjoy your new banana bread with strawberries. Happy baking, home bakers!
More Strawberry Recipes You'll Love:
- Mini Strawberry Swirl Cheesecakes
- Strawberry Oatmeal Bars
- Strawberry Cupcakes
- Dark Chocolate Covered Strawberry Cupcakes
Strawberry Banana Bread
- Bread Pan
- Large Mixing Bowl
- 2 overripe bananas
- 1 large egg
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup strawberries, plus 2 tbsp of all-purpose flour
- 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.
- Add the flour, sugar, baking soda, and salt and fold into the wet ingredients with your wooden spoon. Do not overmix (once you see no more white flour, stop).
- In a small bowl, add the 3/4 cup chopped strawberries (I cut the strawberries in half, then half again, then into bite-size pieces) with 2 tbsp of flour. Mix together, then fold into the batter.
- Scrape the batter into the prepared pan and smooth out with a wooden spoon. 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.