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
Patty says
I made this and it was delicious but my husband and I could only eat a few pieces so I froze the rest of the loaf. Do you have any suggestions for thawing this bread? Thank you.
It can be thawed overnight on the counter top. That being said, I would suggest in the future that you slice it, freeze it as single layers, and then transfer it to an air tight container after a few hours. That way you can just take out what you want to thaw. I’m glad you enjoyed it!
FrancisR says
I tried your strawberry bread so far it looks good 👍
I hope you enjoy it!
Mel says
Have you ever tried this as muffins instead of bread?
I haven’t, but I can’t think of a reason it wouldn’t work.
A says
A cup of strawberries was far too much, they released a lot of moisture and affected the structure of the bread. This batter would make a great pancake recipe, but for bread or muffins not really. Make sure you use really sweet berries or add extra sugar, or else you’ll have a very plain tasting bread.
I’m going to have to agree to disagree with you on this. I’ve made this bread many times and I’ve never had a problem with the strawberries releasing too much mixture or not being sweet enough. I wouldn’t choose to use this for pancake batter but have a great Strawberry Pancake recipe you can try.
Shelley says
Fabulous! Very happy I followed weight measurement for flour..it seemed to be significantly less than 2 1/2 cups!
Family devoured it in one day..no worries about keeping it fresh🤣
I’m so glad it was a hit!
Sandra Press says
I was so excited to try this recipe. Strawberry and Banana are my favorite. When I made it the texture was kind of mushy. I bake it for over 80 minutes and it still never got the right texture. I did everything just like the recipe called for. I don’t know why it was like that.
I’m sorry to hear that this didn’t work out for you. Without me being in your kitchen, it’s hard for me to know what went wrong, but mine has never needed 80 minutes to cook.
Becca says
This turned out pretty good–really lovely flavor! I was worried about the bread baking all the way through–this has been an issue for me with other banana breads. In total I baked it for about 1.5 hours. Just before the hour mark I tented the top with foil to keep it from burning badly. In the end, the middle never did fully bake, but it’s not preventing us from enjoying it! Also, I had too much batter for the loaf pan so put the excess into silicone muffin forms. I baked these for 30 min and they turned out perfect.
Lindsey M. says
Ihace to say it turned out great, though I used a glass dish and it took about 75 minutes. I covered the top with foil for the last 5 mins to prevent over-browning.
Rachelle Coleman says
The best banana bread recipe out there. I used blueberries instead of strawberries. It baked up beautifully and tastes so good I want to eat the whole thing. This will now be my go to recipe!
I’m so glad that you liked it!
Julie says
It turned out great! In addition to strawberries I added some blueberries as well. So delicious!
Thank you for sharing!
I’m so glad you liked it, Julie!