Strawberry Banana Bread is the easy quick bread recipe that you are looking for! It comes together fast and is the perfect combination of strawberry and banana.
This is a great spin on the classic banana bread recipe!
We are just at the tail end of strawberry season and I thought it was the perfect time to update this old recipe for Strawberry Banana Bread! I love quick bread recipes. They come together without having to figure out anything related to yeast (though if you want help with that, make sure to check out my Pizza Dough recipe). And there are so many different things you can do with them.
Fresh Strawberry Banana Bread
In this recipe we grab some fresh strawberries to make a great spin on your classic banana bread recipe.
Baking with fresh strawberries can be a little tricky because they bring some added moisture to a recipe, and it’s not a controllable amount of moisture. In other words, your one cup of strawberries might bring more moisture than my one cup of strawberries.
Thankfully, this strawberry banana bread recipe is forgiving.
Tips and Tricks for Quick Bread
These tips really apply to most of my quick bread recipes, but they are good for a refresher.
- Your butter needs to be cooled. We are melting our butter (it is the fat we are using instead of oil), but we don’t want it hot when we add it to the other ingredients. If it is hot, it will start cooking the eggs. Take a few minutes and make sure it is not hot to the touch.
- Use very ripe bananas. More on this in a moment.
- Measure your flour carefully. Scoop the flour from the container it is stored in, into the measuring cup and then level it off. You will need 10 2/3 ounces or 300 grams.
- Make sure your baking soda is fresh. If you don’t have baking soda that can do it’s job your bread won’t turn out right. To test it, drop a little in a small cup of a vinegar and make sure it reacts immediately.
How Ripe do my Bananas Have to Be?
Have you noticed that most banana bread recipes say to use over ripe bananas? Ever wonder why?
It certainly is in part because of the consistency. They are easy to mash up and blend into the dough. It is also because the more a banana ripens, the sweeter it becomes. Most banana bread recipes account for this when they add in sugar.
Therefore, you can certainly put yellow bananas in the oven to bring them to the right consistency. You will want to do 350 degrees for 15 minutes. But you will end up with bread that isn’t as sweet as you were hoping for.
It its better to just go with naturally over ripe bananas.
How Long Does Strawberry Banana Bread Last?
Because of the fresh strawberries, this recipe won’t last as long as a traditional banana bread.
You want to store this in an air tight clear container and eat within two to three days.
More Spins on the Classic
Looking for other spins on classic banana bread? Try:
Other Great Strawberry Recipes
If you just went strawberry picking and you have a bushel to use up, you can find my full list of strawberry recipes here: 25 Summer Strawberry Recipes
Some of my favorites from that list (besides this bread of course) are:
If you try this recipe or any of my other recipes, please leave me a comment and let me know! I always love hearing from you.
Strawberry Banana Bread
- 2 1/2 cups all purpose flour (10.625 ounces or 300 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter melted and cooled
- 3/4 cup sugar
- 3/4 cup vanilla yogurt
- 2 eggs beaten
- 3 very ripe bananas mashed well
- 2 teaspoon vanilla extract
- 1 cup diced strawberries (4.8 ounces)
- Preheat your oven to 350 degrees and spray a 9 by 5 inch bread pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl whisk together the butter and sugar. Then whisk in the yogurt, eggs, bananas, and vanilla.
- Gently add the flour mixture to the liquid ingredients, folding them together until just combined. Be careful not to over mix.
- Gently stir in the strawberries. The batter will be very thick.
- Pour the batter into the bread pan and bake for 60 to 65 minutes (mine took 63 minutes) or until a toothpick inserted in the middle of the bread comes out clean or with a few crumbs.
- Because of the fresh strawberries, this recipe won't last as long as a traditional banana bread. You want to store this in an air tight clear container and eat within two to three days.