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.
I made the recipe exactly as instructed. I did use coconut oil, in place of regular oil. This turned out so moist and delicious! I did bake for 55 min and ended up baking an additional 30 until the center cooked through. No complaints though, having a bread so moist from the fruits. Definitely a 5 star!!! Thank you for the recipe
Thanks for the five star review and I’m glad it was worth the wait!
Loved it, worked out perfect first time and its sooooooo tasty!
Thanks for the five star review and I’m glad it worked perfectly the first time!
I just made this. It was a very easy Recipe. I baked it for 65 minutes. However, when I stuck a knife in it to see if it was done it did not come out clean. So, I let it go for a few more minutes & then a few more until it was finally a bit over baked & still the knife did not come out clean, I don’t understand why??
Advice??
Your bananas or your berries are possibly just extra moist and juicy, your oven is not running as hot as your think it is, you may have undermeasured the flour by a bit or measured correctly but needed a bit more.
When baking with fruit, although I wish I could say that recipes are an exact science, but they aren’t. All fruit, ovens, climates, brands of ingredients, etc. vary and so it’s impossible to say what it exactly was that was the culprit here when reading this from afar. Thanks for trying the recipe.
This was great! An easy and delicious way to use up extra bananas and strawberries.
Thanks for the five star review and glad this was great for you!
What an amazing recipe! I just made it following your instructions to the T and it turned out DELICIOUS. The goal was to have it for breakfast for the rest of the week, but SO loved it so much he ate the entire loaf, except for a small slice I had to try it. Needless to say, I’ll be making these again and again. Thank you so much!
I’m glad you loved it and will definitely make it again and again!
Hi Avery, I have made your carrot zucchini bread at lot of times . I omitted the sour cream and it works great.
Thanks for the great recipes !
Thanks for trying my recipes and glad they’ve been working out great for you!
What a great recipe! I doubled the recipe and made two loaves as I needed to use up some bananas and glad I did! I followed the recipe exactly as you presented it and the bread came out perfectly moist and flavorful and I will be using it for my banana bread french toast breakfast drizzled with agave syrup too! This is without a doubt one of the best banana bread recipes I’ve ever tried!
Thanks for the 5 star review and glad you loved this and think it’s one of the best banana bread recipes you’ve ever tried! I am sure it will be wonderful as french toast with syrup! Yum!
Hello,
I made your strawberry banana bread today. I used coconut oil, in liquid form as you suggested. I cooked, for the full amount of time, as to your instructions including tenting the pans with aluminum foil. My toothpick did not come out clean. I must have baking the bread for another 15-20 mins then finally took it out of the oven with an unease feeling. When it cooled I sliced it and indeed the center was all mushy! I put it back into the oven for another half hour out of the pan on a rack. The inside is still soft and almost gooey.
I am an experienced bake and have not run into this before. Can you make a suggestion what might have gone wrong.
Thank you,
Phyllis
Banana bread is one of those things that can take a very long time to bake, much longer sometimes than youd think. I wouldn’t worry what the clock says and just bake it until you know it’s done. Some bananas/berries just have more moisture content than others.
These were family approved! I did the batch as a dozen muffins, worked perfectly and baked for 23 minutes at 350. They didn’t brown like I would have like but cooked perfectly throughout; I just like a little top crust on my muffin
Thanks for the 5 star review and glad they were family approved! If you like a crustiness on a muffin, increase the heat to 375 maybe even 400, and bake slightly less time, but that will brown the outside more so than a 350F oven will.
This was the best bread ever yummy soft and melt in your mouth goodness
Thanks for the 5 star review and glad you love this recipe!
I made the Best Strawberry Banana Bread last week and I’m making in again today. I love it.
Thanks for the 5 star review and glad you love this and are making it again!
Wondered why you use brown sugar instead of white sugar. I’ve always made banana bread with white sugar. Thanks!
Just one of those things I did. I have probably 35-40 recipes for banana bread on my site and just mixed it up with this one for variety. Also brown sugar tends to keep baked goods moister.
Is the sour cream crucial / yogurt crucial? Is substitution necessary or could I just leave it out?
I have never tried this without either but just based on baking chemistry, I would say yes it is important for proper results but I haven’t tested it without.
Can you make in a bundt pan if you don’t have a loaf pan on hand…. and forgot to get one when you went shopping 💁♀️🤣
Yes although the baking time may differ a bit.
This bread was absolutely wonderful. It was so good that I had to make it again! We treated it as a dessert bread and had it with vanilla ice cream.
Thanks for the 5 star review and glad you love this bread!
Averie, this is very good. I forgot the flour for the strawberries so they all sank and a bit too moist and sweet but still very tasty. I used coconut oil on hand and it has a very nice tropical flavor to it.
Thank you for the recipe.
Glad that you enjoyed the nice tropical flavor.