The Best Strawberry Banana Bread

Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love! 

I love banana bread. It’s my thing. I’ll take banana bread over a fancy dessert anytime. I couldn’t get enough of this super soft, moist banana bread that’s bursting with juicy strawberries in every bite.

I have over 40 different recipes for banana bread and dozens more for banana muffins and banana cakes. I have an older recipe for a Soft and Fluffy Strawberry Banana Cake, and this strawberry bread is and new and improved rendition of that recipe.

This strawberry banana bread is a fast, easy, no mixer recipe, and because I used oil there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it.

Wow! I made this last night for a neighbor that is unwell. This is so great and one of the easiest quick breads I have made. The banana flavor is subtle, and the brightness of the strawberries makes it a special spring treat! Thank you and I will be making all of your other banana bread recipe variations now :)

Lisa

Ingredients Needed

Desserts with strawberries and bananas are rare and so underrated! For this delicious banana bread recipe with strawberries, you’ll need: 

• Egg
• Brown sugar
• Canola oil
• Granulated sugar
• Sour cream
• Vanilla extract
• All-purpose flour
• Baking powder and baking soda
• Salt 
• Mashed bananas
• Fresh strawberries

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Strawberry Banana Bread

Making a homemade banana and strawberry loaf is as easy as classic banana bread. Here are the basic recipe steps:

1. Mix together the dry ingredients before adding in the wet.
2. Stir in the mashed bananas and the diced strawberries before turning the batter into a greased and floured loaf pan. 
3. Bake for around an hour, or until the top is golden and set and a toothpick inserted in the middle comes out clean.
4. Once the bread has cooled completely, you can slice and serve it.

Recipe Tips and Tricks

To prevent the strawberries from sinking: For this recipe, it’s important that you toss the berries in a little flour before folding them into the batter. If you skip this step, the berries may sink to the bottom of the loaf while it bakes. 

If the top is browning too quickly: You may also need to tent the pan with a sheet of foil draped loosely over it in the last 10 minutes or so of baking to prevent top and sides of the banana bread from becoming overly browned before center cooks through.

Freezing: You can easily freeze this bread if desired. Once it cools to room temperature, seal it in a freezer bag. Set it out on your counter to thaw overnight when you’re ready to dig in. 

Save Saved Review Print

4.44 from 324 votes

Strawberry Banana Bread

By Averie Sunshine

This strawberry banana bread is packed with fresh strawberries! This is an easy, no-mixer quick bread recipe you're going to love!

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 9

Save this recipe to your email

Enter your email and we’ll send it to you!

Please enable JavaScript in your browser to complete this form.

Email *

Send It!

Ingredients  

0.5x2x

• ▢ 1 large egg
• ▢ ½ cup light brown sugar, packed
• ▢ ⅓ cup canola or vegetable oil, liquid-state coconut oil may be substituted
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup sour cream, lite is okay; or Greek yogurt may be substituted
• ▢ 2 teaspoons vanilla extract
• ▢ 1 ¼ cups all-purpose flour, plus additional if necessary (see step 4 in directions)
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt, or to taste
• ▢ 1 cup mashed ripe bananas, about 2 large or 3 small bananas
• ▢ 1 ½ cups fresh strawberries, quartered and tossed in 3 tablespoons all-purpose flour

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
• To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
• Add 1 1/4 cups flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
• Add the bananas and fold gently to combine.
• Add the strawberries tossed in 3 tablespoons flour and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to 1/4 cup additional flour. All bananas and strawberries vary in their moisture content and the consistency of batters will vary. The berries will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
• Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
• Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.*
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Notes

*Tip: Tent the pan with a sheet of foil draped loosely over it in the last 10 minutes or so of baking to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, strawberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.

Storage: Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe adapted from my Cream Cheese-Filled Banana Bread and Carrot Zucchini Bread.

Nutrition

Serving: 1, Calories: 255kcal, Carbohydrates: 38g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Cholesterol: 24mg, Sodium: 228mg, Fiber: 2g, Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you've made and loved one of my recipes!

More Banana Bread Recipes: 

All of my BANANA BREAD RECIPES and STRAWBERRY RECIPES. 

Peanut Butter Apple Banana Bread — Jazz up regular banana bread with peanut butter and apples! A perfect combo that tastes amazing together!! Fast, easy, no mixer required, and a hit with everyone!

Peach Mango Coconut Oil Banana Bread – The coconut oil pairs so perfectly with the peaches and mangoes!

Brown Sugar Blueberry Banana Bread with Blueberry Butter – Blueberry coffee cake meets super soft banana bread!

Flour’s Famous Banana Bread — Made with Flour Bakery’s famous recipe to see if it lives up to the hype. Verdict? Make it!

Six-Banana Banana Bread – Six bananas in one loaf of bread means an extremely soft, moist, and richly flavored bread!

Zucchini Banana Bread — Soft, super moist, easy, no mixer needed! Jazz up regular banana bread by adding zucchini and it’s healthier, too!

Cream Cheese-Filled Banana Bread — This is the BEST homemade banana bread recipe! This banana bread tastes like it has cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!!

Originally posted August 14, 2015 and reposted May 7, 2021 with updated text.