Bursting with fresh berries, this Strawberry Banana Bread is so easy to make for breakfasts and snacks. It stores well in the fridge for days, has a simple ingredient list, and is super moist. So good!

strawberry-banana-bread-in-loaf-pan

Strawberry Banana Bread

I love to have a homemade baked good on hand most weeks for easy breakfast, snacks, and picnics and this Strawberry Banana Bread has been a recent favorite. My one year old loves it! It’s easy to stir together, has so much fresh fruit flavor, and is super moist.

Because when you combine a base of classic banana bread with the freshness and flavor of strawberries, it’s truly a wonderful thing. Plus, this bread is easy to stir together, bake, and then serve throughout the week.

We love this sliced as part of breakfast or snack, and we sometimes even pack it in lunch boxes. It’s one of our all-time favorite Banana Bread recipes.

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Ingredients You Need

To make this recipe, you’ll need to have the following ingredients on hand.

ingredients-in-strawberry-banana-bread
  • Unsalted butter: I like to use unsalted butter in my baking so that I can control the salt.
  • All-purpose flour: Using this classic flour in combination with the whole-wheat flour below lends a light, tender texture to the bread, while also incorporating some whole grains.
  • Whole wheat flour: The combo of the flours helps the bread have more fiber and nutrients, but still be very moist and fluffy.
  • Baking soda: Be sure this is active as it’s key to the bread baking through properly.
  • Sugar: I use regular sugar here because I like the texture it helps to create in the final bread. You can use honey or maple syrup here if you prefer.
  • Eggs: Large eggs help bind the batter together and help create a final texture that’s tender and moist.
  • Bananas: Use very ripe with brown spots bananas for the best flavor in the finished banana bread.
  • Vanilla extract: Any vanilla extract works here to enhance the flavor of the bananas.
  • Strawberries: Use fresh strawberries or frozen ones diced up with kitchen scissors.

TIP: If desired, you can lower the amount of butter to ¼ cup (or 4 tablespoons) and ¼ cup whole milk yogurt.

Step-by-Step Instructions

Here’s a look at the easy process involved in making this recipe. For the full recipe, scroll down to the bottom of this post.

  1. Mash the banana and lightly beat the eggs.
  2. Stir together all of the ingredients except the strawberries. Then, gently stir in the strawberries.
  3. Add to the prepared loaf pan and spread gently with a spatula to even the top.
  4. Bake!

TIP: Very ripe bananas will work best in this recipe since they will have the best flavor and natural sweetness.

sliced-strawberry-banana-bread

Serving Suggestions

We love having slices with a side of fruit and milk (or coffee for me!) for breakfast. I also sometimes serve slices with cheese, fruit, and sliced cucumbers for picnic lunches outside in our yard when I need a quick and easy option.

You can top slices with butter, cream cheese, peanut butter, or any other favorite spread–or enjoy it plain. I like to slice it into sticks or cubes for younger toddlers it’s easy for him to pick up and eat.

How to Store

Let it cool completely, then freeze slices in a single layer—use parchment between additional layers as needed so they don’t freeze together—in a zip top freezer bag. Remove as much air as possible.

Or, simply store slices in an airtight container in the fridge for 3-5 days and warm briefly or toast to serve.

diced-strawberry-banana-bread

Best Tips for Success

  • Use very ripe bananas for the best flavor and natural sweetness.
  • Dice the berries into small pieces so the bread is easy to slice after it’s baked.
  • Let cool fully on a wire rack (or as fully as you can stand to wait!) before slicing to ensure it holds together well.
  • Serve leftover slices from the fridge slightly warmed or toasted for the best texture.
  • Top with butter, cream cheese, peanut butter, or any other favorite spread–or enjoy plain.
  • Gluten-free: Use cup-for-cup (or 1:1) style gluten-free flour blend in place of the flours.
  • Dairy-free: Use melted and slightly cooled coconut oil in place of the butter.
  • Added-sugar-free: Omit the sugar and be sure to use very, very ripe bananas. Or use maple syrup, honey, or coconut sugar in place of the granulated sugar.

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strawberry-banana-bread-in-loaf-pan

Easy Strawberry Banana Bread

Bursting with fruit and the moistness you expect from a classic loaf, this lower-sugar Strawberry Banana Bread is a seriously delicious breakfast or snack to share with the kids.
5 from 40 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Cuisine American
Course Breakfast
Calories 325kcal
Servings 8

Ingredients

  • cups mashed very ripe bananas (from about 3 medium)
  • ½ cup unsalted butter (melted and slightly cooled)
  • 2 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • ½ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups finely diced strawberries (stems discarded)
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Instructions

  • Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)
  • Add the bananas, butter, eggs, and vanilla to a large bowl. Stir to combine.
  • Stir in the flours, sugar, baking soda, cinnamon and salt.
  • Gently fold in the strawberries.
  • Pour batter into the prepared pan and smooth the top with a spatula so it's even. Bake for 55-60 minutes or until golden brown and a cake tester inserted into the center comes out cleanly.
  • Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.
  • Slice and serve.

Video

Notes

  • Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
  • Serve chilled or slightly warmed or toasted.
  • Use all all-purpose or whole-wheat flour if desired.
  • Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
  • Spread on a thin smear of nut butter or cream cheese if desired.
  • Gluten-free: Use cup-for-cup (or 1:1) style gluten-free flour blend in place of the flours.
  • Dairy-free: Use melted and slightly cooled coconut oil in place of the butter.
  • I use regular sugar here because I like the texture. You can use honey or maple syrup here if you prefer.
  • Added-sugar-free: Omit the sugar and be sure to use very, very ripe bananas.

Nutrition

Serving: 1slice, Calories: 325kcal, Carbohydrates: 48g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 301mg, Potassium: 298mg, Fiber: 4g, Sugar: 20g, Vitamin A: 447IU, Vitamin C: 25mg, Calcium: 28mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published June 2020.

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Comments

    1. Hi- You could likely substitute 1/2 cup of the flour with oatmeal, but if you did all of the flour, it likely wouldn’t cook through the same.

    1. I haven’t tried it any other way. I think honey or maple syrup would work more similarly than a fruit puree though. You can also try reducing the amount.

    1. I haven’t tested this one without eggs but I recommend either a store bought egg replacer or 1/4 cup milk and 1/4 teaspoon baking soda per egg (that usually works really well in baked goods!)

    1. I haven’t tested this one without eggs but I recommend either a store bought egg replacer or 1/4 cup milk and 1/4 teaspoon baking soda per egg (that usually works really well in baked goods!)

  1. Your recipes are wonderful! Just made your blueberry oat bars and cant wait to try this one. Thank you for making such recipes!!

  2. OMG!! A slice (or two) of this bread with coffee is my favorite thing!!! Love making this during summer time since I feel like is very fresh. We even forgot that this was for our little one (14 months). He also loved having this for snack with a bit of cream cheese on top.

  3. The link for the recipe isn’t working. I would love to try this. Anyway you can share the recipe itself?

    1. Yes, though I haven’t tested it so I’ll have to guess on the timing. I think around 20 minutes for full size muffins and 16 for minis. Use a cake tester inserted into the centers—you want it to come out cleanly when they are done.It could be 2 minutes more or less.

    1. You could use frozen, but you’d want to dice them up to the same size you see here with the fresh ones (use kitchen scissors to make it easy) so the bread is still easy to slice.

      1. Thank you! I made it today with my almost 2 year old (she loves “helping” me bake) and it was delicious!! I did use frozen strawberries and added 1/3 c chocolate chips. I baked on the convection setting for 50 mins and it was perfect. My husband said it’s one of the best breads he’s ever had! My daughter and I agree! Your recipes are the best!

  4. Hi , can we use whole wheat flour instead of all purpose flour for this recipe..thanks for the wonderful recipes ❤️

  5. Can you use 2 cups all-purpose flour if you don’t have whole wheat flour? Could you substitute maple syrup instead of sugar?

    1. Yes, the flour should be fine. I haven’t made it with maple syrup so I can’t say for sure—it might take a little longer to bake since that would be more moisture, but let me know if you try it!