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!
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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.
Sour Cream Swap
Note that you can substitute plain Greek yogurt in place of the sour cream, if desired. Just make sure to use whole fat or low-fat Greek yogurt and not fat-free for the best flavor.
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:
- Mix together the dry ingredients before adding in the wet.
- Stir in the mashed bananas and the diced strawberries before turning the batter into a greased and floured loaf pan.
- Bake for around an hour, or until the top is golden and set and a toothpick inserted in the middle comes out clean.
- Once the bread has cooled completely, you can slice and serve it.
Optional Toppings
If desired, slather your strawberry bread with homemade Strawberry Butter or Honey Butter, or drizzle Vanilla Browned Butter Glaze or Cream Cheese Glaze over the entire loaf if you’re feeling fancy.
Recipe FAQs
Of course! The bread stays moist for a couple of days, so you should be fine to make it up to two days before you plan on serving it.
I haven’t tried it myself, but my gut says using whole wheat flour would mess up the texture of this banana bread.
You can use plain Greek yogurt in place of the sour cream if needed. I’ve had a few readers ask if they can omit the yogurt / sour cream altogether, and the answer is no. The yogurt is needed for the proper chemical reactions to occur in the batter so the bread can rise. You might be able to sub in buttermilk, but then you’d have to play around with the amount of dry ingredients.
Baking with bananas and strawberries adds so much moisture that it’s impossible to make a dry loaf. I used fresh strawberries and although the recipe would probably work with frozen, they’ll release more juice and you’ll likely need to compensate by adding more flour.
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.
Storage Instructions
Room temp: Bread will keep airtight at room temperature for up to 1 week.
Freezer: Wrap the entire loaf OR individual slices in plastic wrap and then seal in a freezer bag. Bread will last up to 3 months. When ready to eat, thaw on your counter for 90 minutes to 2 hours.
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Strawberry Banana Bread
Ingredients
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Made it this morning in my bundt pan since I don’t have a loaf pan and it was fantastic!! Will definitely make again, thanks for the recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it worked in your Bundt pan!
This recipe is incredible! I made it into cupcakes and added vanilla frosting and oh my.
Thanks and glad it came out great as cupcakes! Sounds delish with the frosting!
I have made this bread twice and my friends and family love it. I did one in the loaf pan and the other in a bunt pan and the tenting was a get tip for me because my oven temp is off so the outside cooks faster. I’m going to make this again today. Again thank you for this recipe because it was awesome ???
Glad the tenting tip worked for you and that you did one loaf and one bundt! Glad the recipe is a keeper for you!
I love this recipe, and make it all the time in mini-muffin pans, to pack for my 3-year old’s preschool lunch! I add a shredded zucchini and sub white whole wheat flour for the white flour. I use thawed frozen strawberries when I can’t find good fresh ones. Turns out great! I keep the mini muffins in the freezer, pop them in his bag in the morning, and they are thawed by lunchtime! Next I’m going to play with cutting down on the sugars and/or substituting maple syrup. My son loves these! Thanks!
Awesome variations and adaptations you’ve been doing with this recipe! Glad it’s working out so well for you in all the various ways you’ve tried it!
I just baked and served The Best Strawberry Banana Bread !! It is undoubtedly one of the best bread I have ever eaten ! My guests loved it, too. I want more !!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you agree it’s one of the best breads!
Hi. Need to ask a question. Is it possible to use whole wheat flour instead of plain flour??
I haven’t tested it so cannot say for sure but my guess is no, I wouldn’t.
Oct 17/16
I made the banana strawberry bread this evening. I used a long metal loaf pan. I cooked at 350 for 40 mins
Very nice, loved it but could have maybe cooked it a little less. Portion size perfect. Thanks so much!
Thanks for trying the recipe and I’m glad it came out great for you overall! Baking times, with banana bread especially, can be a little bit of a crap shoot given different pan sizes, ovens, etc but sounds like it was just fine.
made this bread recently and it tasted great!!! i slightly over baked it on accident, but it was still perfect in the middle. always a winning flavor combination!
Thanks for trying the recipe and I’m glad it came out great for you! (even if you slightly overbaked it…life happens!)
Ok. This is so mouthwatering!! I have 3 ripe bananas now and I wanna make this. Can we sub the Greek yoghurt or sour cream with something?? Thanks in advance!! Will link to your site once I blog it ?
There really aren’t any subs for the Greek yogurt or sour cream. It’s necessary for texture and to create the chemical reactions for the bread to rise. Possibly buttermilk but then you’d have to play with the dry ingredients because it will water down the batter more. Make as written and enjoy!
This was so delicious! More like a large, soft, VERY moist muffin than regular banana bread. The strawberry flavour was very pronounced. Subbed Greek yoghurt, and yes it was fine :)
Thanks for trying the recipe and I’m glad it came out great for you! Glad Greek yogurt worked and yes it’s very moist and almost muffin-ey!
I simply cherish all the banana formulas you share here! We generally have bananas to go through, and I adore heating with them so much as well! The pops of strawberries in this bread look great!
Averie this truly is the BEST Banana Bread EVER, Strawberries included! It is a diabetic’s delight also with the way you have adjusted it to almost no sugar (I used Splenda), yogurt if you like! I had an abundance of extremely ripe bananas so I made a double recipe at once in one bowl, which yielded me a pan of 8 mini loafs and 2 minis 5″ x 3″. I love your site and look forward to trying ever so many more recipes! Thank you for all the testing and sharing you do!
Glenda
Edmonton, Alberta
Thanks for trying the recipe and I’m glad it came out great for you! And that it’s a diabetic’s dream. I never thought of that but you’re right and glad the Splenda worked great!
I bet all those mini loaves are adorable :) And I have a TON of banana bread recipes if you’re ever in need of others. Let me know if you try any other recipes!
I made this last night and it is amazing! I added some chocolate chips for some extra yum.
Thanks for trying the recipe and I’m glad it came out great for you! Choc chips make everything better :)
What a beautiful combination the banana and strawberry bread I make a few different cakes and slices but this one has to be one of the best I have made even my husband loved it I will be making this again thank you for sharing your recipe and all your other banana cake or bread recipes I will certainly be making some of the others as well from jenny brooks Australia
All I can say about his recipe is Yum!
Banana? BANANA!! I love bananas :) Have to try this recipe! Thank you :)