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
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.
- 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.
- Mash the banana and lightly beat the eggs.
- Stir together all of the ingredients except the strawberries. Then, gently stir in the strawberries.
- Add to the prepared loaf pan and spread gently with a spatula to even the top.
- Bake!
TIP: Very ripe bananas will work best in this recipe since they will have the best flavor and natural sweetness.
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.
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.
Related Recipes
I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share.
Easy Strawberry Banana Bread
Ingredients
- 1½ 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)
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
This post was first published June 2020.
I just made this today and it’s, unsurprisingly, delicious! JUST sweet enough without being cloyingly sweet and the perfect breakfast or snack. Both myself and my toddler LOVED it.
(Pro tip: The suggestion of spreading peanut butter on top of a slice is the best)
I’m so glad to hear that!
I don’t know why I’ve never thought of putting strawberries in banana bread before. Thank you for such a great variation. I made it as muffins and it made 15 muffins, baked for 21 minutes.
Perfect and tasty. Thank you ☺️
Made this for my 10 month old and also for us to snack on! I used a 1/8 cup of maple syrup and 3 TBSP of sugar to sweeten. Love that the recipe is easy to put together and moist!
Another great recipe and a favorite in our home!
Hi Amy, can this be made with oat flour? And if so- would I need to change baking time or liquid? Thx!
Thanks Amy for this delicious recipe. I made it with my 2-year-old daughter yesterday and it was just a hit! We loved it! It felt very soft, airy and moist, despite the fact it was made of wholegrain flour. I used frozen strawberries and a maple syrup (less than half a cup) instead of sugar, however, next time I will omit it all together, as it is a bit too sweet for our liking.
I was wondering, whether I can make it with almond flour instead of white flour? Thanks again! 🍓
I’m so glad!
Love this one!!!! We got extra strawberries in our grocery order this week and so it worked out perfect to try this! And it will be a staple for us I just know! Thanks!!
Hi! Would this work as muffins?
Hi- yes, I’d do 375 degrees for 16-18 minutes. Should work well!
Great recipe! I omitted sugar and added 1/4 cup of syrup. Also topped with raspberries. Kids loved it!
Hi,
Is it possible to replace sugar with honey? If so,how much plz? Thanx
Yes, you can use the same amount
Loved this recipe and so many others of yours! Just curious, but do you have an idea why some of the baked goods i make of yours might “sink” or deflate in the middle once it cools?. I make the cakes/muffins/breads egg-free (like this strawberry banana bread loaf using milk and baking soda to replace the egg), baked it for 65minutes, and let it cool to “set.” Is it just the fact that it has no eggs in it? Little guy has an egg allergy, so perhaps this is just how it’s going to be?
Hmmm, it may be from the additional baking soda with the egg replacement. You could lower the amount a smidge next time? I haven’t had that happen when using baking soda as an egg replacer, but that is sometimes the cause of a baked good sinking. I’m glad that you enjoyed the recipe though!
My son also has egg allergy, so I substituted the 2 eggs with 1/2 cup unsweetened apple sauce.
It turned out soooo good and moist! My toddler and infant love it!