Why You’ll Love This Recipe

Strawberry Banana Bread is a fruity twist on the classic banana bread, offering a moist, tender crumb packed with the natural sweetness of ripe bananas and bursts of fresh strawberries. Perfect for breakfast, snacks, or dessert, this quick bread is easy to make and always a crowd-pleaser. It’s a delicious way to use up overripe bananas and enjoy seasonal strawberries in a cozy, baked treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe bananasfresh strawberriesall-purpose floursugarunsalted buttereggsbaking sodavanilla extractsaltoptional: cinnamon or chopped nuts

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, mash the bananas until smooth.

Stir in the melted butter, sugar, eggs, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using.

Gently fold the dry ingredients into the banana mixture until just combined.

Carefully fold in the chopped strawberries and optional nuts.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 55–65 minutes
Cooling time: 30 minutes
Total time: 1 hour 40 minutes

Variations

Add mini chocolate chips for a sweeter version.
Use Greek yogurt or sour cream for extra moisture.
Try using whole wheat flour for a heartier texture.
Sprinkle turbinado sugar on top before baking for a crunchy crust.

storage/reheating

Store Strawberry Banana Bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days for longer shelf life.
To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months.
Reheat in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid extra moisture in the batter.

Can I make muffins with this recipe?

Absolutely! Just adjust the baking time to 18–22 minutes.

Why is my banana bread too moist?

Too many bananas or underbaking can lead to extra moisture. Be sure to measure and check for doneness.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking.

What type of bananas should I use?

Overripe bananas with brown spots are best for maximum sweetness and moisture.

Conclusion

Strawberry Banana Bread is a comforting, fruity bake that blends the classic taste of banana bread with the juicy brightness of strawberries. Whether enjoyed warm with a pat of butter or on its own, it’s a flavorful and satisfying treat that’s sure to become a household favorite.