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 Strawberry Banana Bread is an easy quick bread recipe. It is simple enough that the kids can help make it with the a delicious strawberry flavor they will love. This is the perfect spin on your classic banana bread recipe.
I have made this bread several times, my family devours it and begs for more! Love your recipes!! Thank you
How to Make Strawberry Banana Bread
This is a brief overview of how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Mix dry ingredients. In a large bowl whisk together flour, baking soda, and salt.
- Mix together wet ingredients. In a medium bowl, whisk together the melted butter, yogurt, eggs, bananas, and vanilla.
- Combine the wet and dry. Fold the wet ingredients into the dry ingredients, mixing until they are just combined.
- Fold in the sliced strawberries. I like to add a few extra to the top as well.
- Bake and cool. Bake the bread and then allow it cool for an hour before slicing it.
Using Fresh Strawberries in Banana Bread
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.
Frozen Strawberries
This recipe calls for sliced strawberries and frozen strawberries are typically whole, so that is a problem. Sliced frozen strawberries would definitely work. If you are going to use frozen strawberries, add them to the recipe still frozen, as they will release quite a bit of liquid if they are thawed first.
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.Take a few minutes and make sure it is not hot to the touch.
- Use very ripe brown bananas. This is both for consistency and because ripe bananas are sweeter. You want bananas that are at least well speckled with brown spots to bring the right amount of sweetness to your recipe. Mash the bananas well before adding them to the batter.
- Measure your flour carefully. Scoop the flour from the container it is stored in, into a dry measuring cup and then level it off. See a photo tutorial of that here: How to Measure Flour.
- Make sure your baking soda is fresh. If it isn’t fresh, the bread won’t rise. To test it, drop a little in a small cup of a vinegar and make sure it reacts immediately.
Storing
Because of the fresh strawberries, this recipe won’t last as long as a traditional banana bread. Store this in an air tight clear container and eat within two to three days.
Freezing
This is a great bread to freeze. It can be frozen as a full loaf by wrapping it multiple times in plastic wrap and then placed in a freezer bag, storing for up to three months. You can also freeze it as individual slices. Freeze in a single layer for a few hours before transferring to a freezer safe container. Allow any frozen bread to thaw at room temperature before enjoying.
More Banana Bread Recipes
- Classic Banana Bread
- Zucchini Banana Bread
- Chocolate Chip Banana Bread
- Blueberry Banana Bread
- Nutella Banana Bread
- Chocolate Banana Bread
If you try this banana strawberry bread 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 see note 1 (300 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter melted and cooled (56.5 grams)
- 3/4 cup sugar (148.5 grams)
- 3/4 cup yogurt see note 1 (170.25 grams)
- 2 eggs beaten
- 3 very ripe bananas mashed well, see note 3
- 2 teaspoon vanilla extract
- 1 cup fresh diced strawberries (136.1. grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a 9 by 5 inch bread pan (see note 4) with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.2 1/2 cups all purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl whisk together the butter and sugar. Then whisk in the yogurt, eggs, bananas, and vanilla.4 tablespoons unsalted butter, 3/4 cup sugar, 3/4 cup yogurt, 2 eggs, 3 very ripe bananas, 2 teaspoon vanilla extract
- 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.1 cup fresh diced strawberries
- 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.
- Let the bread cool for 10 minutes in the pan. Remove and transfer to a wire rack to cool for an hour before slicing.
- 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.
Recipe Video
Notes
- One thing that ensures perfection in baking recipes is properly measuring flour. See how to do this in my post How to Measure Flour.
- I typically use vanilla yogurt in this recipe, though strawberry yogurt works well also. Greek yogurt will also work. If your family doesn’t like yogurt, you can use sour cream.
- I’ve had readers ask for a more detailed measurement with bananas. But if you just use medium sized bananas, you don’t need to worry about an exact weight measurement.
- A good bread pan can make or break a bread recipe. I highly recommend this bread pan.
did you make this
Strawberry Banana Bread
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!!
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??
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
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?
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 ….
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.
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?
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.
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?
I use regular, but I know some people have had good experience with Greek.