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.
Strawberry season is just around the corner, and I have been updating and resharing all of my favorite strawberry recipes in preparation. We just added a video to this delicious Strawberry Banana Bread to show you just how simple it is to make.
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.
How to Make Strawberry Banana Bread
- 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.
- Add in the strawberries: 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.
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.
Overripe Bananas for Banana Bread
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.
FAQ
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.
Can I use 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.
Can I use Greek yogurt?
Yes! That will work great in this recipe!
Can I use flavored yogurt?
Yes! We have used strawberry flavored yogurt, and it is delicious in this recipe.
What can I use instead of yogurt?
Sour Cream! Sour cream will work perfect in place of the yogurt in this recipe.
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 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)
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.
- Let the bread cool for 10 minutes in the pan. Remove and transfer to a cooling rack 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.
did you make this
Strawberry Banana Bread
Nancy maglione says
Could I add walnuts
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
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.
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
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! ❤️
I’m so happy you liked it Tessy! Thank you so much for taking the tie to come back and let me know!
Karla says
Can I cut down the sugar without it affecting other measurements? I I’m trying to reduce sugar intake.
You could try this recipe with 2/3 cup of honey instead of the sugar. I haven’t tested the recipe that way, but that is the methodology used in these Healthy Blueberry Muffins.
Deb says
Do you use salted or unsalted butter?
Thank you.
Unsalted :)
Jeanne says
Can I use frozen strawberries? Not the kind in syrup, just whole frozen berries.
I haven’t tried this particular recipe with frozen strawberries, but I should work. You may just need to bake it for a little longer.
Kelli Kane says
This bread sounds so delicious but I’m allergic to bananas. Is there anything I could use in place of it? Thanks 😊
I’m sorry, Kelli! I’ve only tested this with bananas.
Hilda White says
I love this reciepe !!! I didnt have vanilla yougurt so I used Cherry… was most delicous !!!
I’m so happy you liked it, Hilda!