Strawberry Banana Bread

Strawberry Banana Bread is a soft, moist, and fruity twist on a classic favorite. I like making it when I have ripe bananas on the counter and fresh strawberries in the fridge. The natural sweetness from the bananas and the juicy bursts of strawberry make every slice comforting and flavorful—perfect for breakfast, snacking, or even dessert.

Why You’ll Love This Recipe

I love this recipe because it takes the cozy feel of banana bread and gives it a bright, fresh upgrade with strawberries. It’s easy to make in one bowl, and I don’t need any fancy tools. The combination of flavors is nostalgic and refreshing at the same time. Plus, it stays moist for days, and the leftovers (if I have any) taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed

• Fresh strawberries, chopped

• All-purpose flour

• Baking soda

• Salt

• Ground cinnamon (optional)

• Eggs

• Sugar (white or brown, or a mix)

• Vegetable oil or melted butter

• Vanilla extract

Directions

1. I preheat the oven to 350°F and grease a loaf pan or line it with parchment paper.

2. In a large bowl, I mash the ripe bananas until smooth.

3. I whisk in the eggs, sugar, oil, and vanilla until everything is well blended.

4. In a separate bowl, I combine the flour, baking soda, salt, and cinnamon (if using).

5. I gently stir the dry ingredients into the wet mixture until just combined—being careful not to overmix.

6. I fold in the chopped strawberries last, coating them in a little flour first if they’re extra juicy.

7. I pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 10 slices).
Prep time: 15 minutes
Bake time: 55 minutes
Total time: 1 hour 10 minutes

Variations

Sometimes I add chopped nuts like walnuts or pecans for a little crunch. If I want something extra sweet, I mix in white chocolate chips. When strawberries are out of season, I’ve also made this with blueberries or even a swirl of strawberry jam for a different take.

storage/reheating

I store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 1 week or freeze slices individually for up to 3 months. To reheat, I toast a slice lightly or microwave it for 10–15 seconds for a warm, soft bite.

FAQs

Can I use frozen strawberries?

Yes, but I thaw and drain them well first to avoid extra moisture making the bread soggy.

How ripe should the bananas be?

The riper, the better—brown, spotty bananas give the best flavor and natural sweetness.

Can I make this bread vegan?

Yes, I swap the eggs with flax eggs and use plant-based oil or vegan butter. It still turns out moist and delicious.

Why did my bread sink in the middle?

That can happen if it’s underbaked or if there’s too much moisture. I make sure to bake it fully and measure strawberries carefully.

Can I make muffins instead?

Definitely. I divide the batter into muffin tins and bake at 350°F for about 18–22 minutes until golden and set.

Conclusion

Strawberry Banana Bread is one of those recipes I keep coming back to. It’s easy, flexible, and always a hit—whether I’m baking it for myself, family, or friends. With its tender crumb, sweet banana flavor, and juicy strawberries, it turns ordinary ingredients into something truly comforting and delicious.

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