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
Ingredients
- 2 1/2 cups all purpose flour (10.625 ounces or 300 grams)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 4 TBSPs butter melted and cooled
- 3/4 cup sugar
- 3/4 cup vanilla yogurt
- 2 eggs beaten
- 3 very ripe bananas mashed well
- 2 tsp vanilla extract
- 1 cup diced strawberries (4.8 ounces)
Instructions
- 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.
Jeanne says
I made your Strawberry Banana Bread this morning. Amazing! The house smell wonderful while it was in the oven. Cooked in just sixty minutes. Super easy to prepare. This will be something I make again. Didn’t change a thing. Thank you so very much!!
Lisa Longley says
I’m so glad you liked it Jeanne!! Thank you so much for taking the time to come back and leave this nice comment 🙂
Phyllis says
I have just seen this recipe, and it sounds wonderful. I have one question, Can you use a cake mix in the place of all those other ingredients??
Lisa Longley says
Hi Phyllis, I definitely wouldn’t recommend that.
Pammy says
Can a person use frozen strawberries? Looks delicious!! I’m going to make it this week
Lisa Longley says
I haven’t tried this with frozen strawberries, but I think it would incorporate too much moisture into the bread.
Gail says
What can I use instead of yogurt Please
Nan says
Sour cream
Deanne says
Can this bread be frozen after baking?
Lisa Longley says
I haven’t tried freezing its after baking, but I think if wrapped properly before freezing it would work well.
Linda says
I have made this bread twice now….definately a hit in our house…so moist!
Thanks ….
Lisa Longley says
I’m so happy you like it Linda!
Sharon says
This bread looks absolutely delicious! Could gluten-free flour or a gluten-free flour blend be substituted for the all purpose flour? If so, would other changes be needed to be made to the recipe. Thanks.
Lisa Longley says
I have so little experience cooking with gluten free flour, unfortunately. From what I have read, I would think that a one to one substitution would work. But I would definitely look into the gluten free flour brand that you are buying and see what they recommend.
Lori Doxie says
Can I use blueberry yogurt instead?
Lisa Longley says
That will work fine!
Marissa says
Your recipe is calling for 2.5 cups of flour and not 2 half cups of flour correct? My loaf came out terrible, dense, undercooked and taste like raw flour. I’m not a pro but I followed all the instructions correctly, don’t know what went wrong.
Lisa Longley says
Hi Marissa! I’m not sure what went wrong here without being in the kitchen with you, but I’m really sorry. Recipes that don’t turn out like the photos are so disappointing. The recipe does call for 2 1/2 cups of all purpose flour. I’ve made this recipe so many times and have had good luck with it.
It is possible it needed more time in the oven as oven temperatures do vary. But that wouldn’t account for the dense consistency or the flour taste. Is it possible that the flour wasn’t measured correctly? Did you spoon it into the cups and then level it off? If it was scooped right from the bag or container with the measuring cup you can end up with up to 25% more flour and that would definitely throw off the recipe.
Again, I’m really sorry.
Ruth says
Regular yogurt or Greek yogurt?
Lisa Longley says
I use regular, but I know some people have had good experience with Greek.
Nancy maglione says
Could I add walnuts
Lisa Longley says
I know others have added nuts to this recipe with good results.
Letitia Price says
Hi is the sugar caster or normal granulated please I’m in the uk.
Thanks
Lisa Longley says
Granulated, Letitia! Happy baking!
Lili Erasmus says
I really like it when recipes include the weight in ounces, or even better, in grams. It definitely helps in making sure one is adding the absolute correct amount of flour! I really prefer grams for most measurements in recipes, because as an NICU nurse, I have found that the metric system really does allow for extremely precise measurements. That said, I think there is a misprint in the recipe as of today’s date, 05/30/2020. Two and a half cups of AP flour does not weigh two thirds of an ounce, or 2/3 ounce. In the text of the post, the correct weight in ounces is given, ten and two thirds ounces, or 10 2/3 ounces. This little error in the recipe would not account for Marissa’s “terrible, dense, undercooked” loaf; oven temperature might account for it, if one wanted to hazard a guess without being in the kitchen with her. I had this issue with a brownie recipe that needed an entire additional hour of baking. When I checked the oven temperature with a thermometer, it was nearly 100 degrees F cooler than it was supposed to be! Marissa, I’d suggest using an oven thermometer to double-check that your oven is heating correctly. I had to get a new heating element, and the brownie recipe was great after that, baking properly in the time stated in the recipe.
Lisa Longley says
You are absolutely right Lili! Thank you so much for catching that. I’m not sure what was happening the day I wrote that, but I really appreciate you catching it.
Amy says
Delicious and moist I added pecans
Lisa Longley says
So glad you liked it Amy! Thank you for taking the time to come back and let me know!
Tessy says
I made this bread about 4 months ago and my family loved it! I had strawberry banana yogurt and it was delicious! This recipe is so easy to just add a like extra ingredients to make an extra loaf or so. I am making it again today! ❤️
Lisa Longley says
I’m so happy you liked it Tessy! Thank you so much for taking the tie to come back and let me know!