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
Deanna says
I made this recipe because I had all the ingredients on hand I doubled the recipe because of the amount of fruit I had to use up before it went bad. I baked it for an hour and a half and it was wet in the middle and collapsed also. I did the tooth pick trick to check done ness and it came out clean I don’t know what went wrong with it. It was dense and wet but still tasted ok.
I’m so sorry, Deanna. Without being there it is hard to know what went wrong. I’m especially confused that the toothpick came out clean but the middle was still wet.
Marie says
Sounds delicious. My family can’t eat strawberries. Can frozen peaches be substituted?
I haven’t tried this with frozen peaches so I can’t say for sure. I can’t think of a reason why it wouldn’t work. Though I would suggest not thawing them because it will create too much liquid and cooking the bread a little longer.
Bernie says
It’s the beginning of fall. My favorite time of year, Bring on all comfort foods. Like this amazing looking strawberry banana bead. Love your recipes!! I wonder if by addling cranberries instead of strawberries will it come out the same?
Thank you
It would be delicious with cranberries!
Kristen says
Can this be made as muffins?
I haven’t made this into muffins, but it should work. I would just consider following the baking instructions for these Healthy Blueberry Muffins to get that high muffin top.
Steve says
Here’s a trick I learned from Alton Brown’s Good Eats:
Buy one more banana than you think you’ll need when you buy that next bunch. When you’ve used all the other bananas and that last one is super ripe, put it in the freezer, skin and all. When you’ve got three frozen bananas, and are ready to make a banana bread, take them out of the freezer and put them in the refrigerator to thaw. When they are thawed, cut the stem off and squeeze the thawed bananas out of the skin like a tube of toothpaste and use them with the other ingredients, as you normally would.
The point of this is that you no longer have to plan 4 days in advance to make a banana bread. You have the bananas that you need in the freezer and can bake that banana bread on just a few hours notice, the amount of time it takes for the bananas to thaw.
I have done this for years and it has never failed me.
Marie says
I have made this bread several times, my family devours it and begs for more! Love your recipes!! Thank you
I’m so happy to hear that, Marie!
Teena says
What substitute can I use instead of yogurt?
Sour cream works great as a substitute in this!
Maria says
Can you substitute regular flour to almond flour or gluten free?
I haven’t tested this with gluten free flour, but I know some of my readers have with good results. I would recommend using a one for one replacement, such as Bob’s Red Mill.
Joyce says
Hi Lisa – I can’t wait to try this soon. I have been making banana bread since the ‘60’s. This looks great, Thank you!
I hope you love it!
Jennifer says
Have you tried making this in a mini loaf? I’m wondering what you would recommend for a cooking time.
I haven’t. But I would guess cook time will be between 30 and 40 minutes.