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
Marisa Jimenez says
This was such a fast and easy recipe! It came out wonderfully delicious! I ate half the bread!!!
I’m so glad to hear that!
vilante says
I just love to read your recipes!! I am getting tons of information from it!
today I learned that I can make buttermilk in a second if I do not have one in the refrigerator! that I should use cooled melted butter! that I can put the egg in warm water to make it room temperature, that using frozen sliced strawberries better then whole frozen strawberries and …Very interesting! thank you!!
Gah! This makes me so happy! I spend so much time writing posts, it means a lot to me to have someone find them so useful.
Heather says
What would the bake time be of I wanted to make this in a muffin pan instead of a loaf?
We haven’t tested these as muffins, I would suggest following these instructions: https://www.simplejoy.com/banana-chocolate-chip-muffins/
Alma says
I’d love to get recipes sent to my face book for me. I’m going to try this strawberry banana bread right away. Thanks!!
I’m not sure how to send recipes to you via FB, but you can follow my page here: https://www.facebook.com/simplejoyblog
Cindy says
Love bananas and strawberries.
I hoe you enjoy this recipe!
Debbie says
Can I freeze this bread?
Yes! I actually like to freeze it in slices because then my kids can grab one in the morning before school and by snack time it is thawed.
Missy says
Strawberry loaf says sugar not a very good recipe does not say when sugar goes in and also what’s the oven temp half done instructions
I’m really sorry – this sounds frustrating. You did scroll by the instructions in order to leave this comment. Step 3 lists when you add the sugar. Step 1 lists the oven temperature.
Deb Easterbrook says
I like your website. Good recipes.
Thank you! I’m glad to hear you are enjoying them!
Aggie jackson says
So gonna try this recipe I luv strawberry’s ❤️❤️❤️
I hope you enjoy it, Aggie!
Cristina says
Thank you for this delicious recipe! I had some overripe bananas and strawberries that were getting a little soft, so I searched for a good recipe. We made it using King Arthur Measure for Measure Gluten Free Flour(celiac) , kept everything else the same, and added 1/2 cup semi sweet chocolate chips. The loaf pan was a little too small for the amount of batter I had, which I didn’t realize until it rose, so after the 60 minutes were up, it needed a little more time to cook. I covered it with foil, did another 10 minutes, checked it again, did another 10 minutes, and it was perfect. I didn’t take a picture because it was all gone as soon as it cooled! Definitely making this again.
Cristina, thank you so much for coming back to let me know this works with gluten free flour! I’m so happy that you and your family enjoyed it.