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.
Super way to use my old bananas during quarantine!! Thank you for sharing! Doubled the recipe and used frozen strawberries. They were half thawed but worked wonderfully! I cut down the white sugar by 1/8 cup and added 1/2 cup more strawberries and two bananas instead of three as I had only four bananas… My husband said if the bread was in a bakery it would sell out. It rose beautifully too, but I did have to bake it 15 to 20 minutes longer before it was done. One was made with greek yogurt, the other with sour cream. Both are delicious! I LOVE the tang of the strawberry in each bite!
Super way to use my old bananas during quarantine!! Thank you for sharing! Doubled the recipe and used frozen strawberries. They were half thawed but worked wonderfully! I cut down the white sugar by 1/8 cup and added 1/2 cup more strawberries and two bananas instead of three as I had only four bananas… My husband said if the bread was in a bakery it would sell out. It rose beautifully too, but I did have to bake it 15 to 20 minutes longer before it was done. One was made with greek yogurt, the other with sour cream. Both are delicious! I LOVE the tang of the strawberry in each bite!
Thanks for the 5 star review and glad this recipe came in handy in tough times! Glad your husband thinks it would sell out in a bakery too :)
Just made this right now.very quick and easy to make. But the strawberries are still wet and squishy. Are they supposed to be like this?
They do stay moist. There’s a difference between the bread being raw and that’s why the strawberries are moist or just their natural juices. Just make sure the bread is cooked through.
Tried this recipe, awesome..easy to make.
It’s in the oven right now!!
Bringing it on my trip with a few friends 😊.
Thank you for the recipe!
Have fun and enjoy!
DELICIOUS! I added extra strawberries, cooked 5 extra minutes and it was perfect.
DELICIOUS! I added extra strawberries, cooked 5 extra minutes and it was perfect.
Thanks for the 5 star review and glad it was delicious!
Tried this recipe, awesome..easy to make.
Thanks for the 5 star review and I’m glad it was awesome and easy to make!
This was AMAZING!! I omitted the white sugar and it was sweet enough for us! Thank you :-)
This was AMAZING!! I omitted the white sugar and it was sweet enough for us! Thank you :-)
Thanks for the 5 star review and glad you were able omit the white sugar and that they still turned out amazing!
Do you think applesauce could be substituted for the oil?
Not sure because I haven’t tried it. I think it could be too wet but you could always try it and see what happens.
Hi. Will this come out dry if I skip the bananas and only add strawberries?
Yes definitely. As written, without making many other changes, you cannot just omit the bananas.
I have made this twice so far and it will be a staple recipe every Summer!!
Thanks for the 5 star review and glad it’s a staple for you every summer!
I had two leftover overripe bananas and some strawberries…. googled recipes, this came up…. made my night!!!! Absolutely delicious!!
Thanks for the 5 star review and glad this made your night and was delicious!
Have a question. Can I use non dairy coconut yogurt in place of the sour cream?
Probably will be fine as long as it’s a yogurt with the same consistency as sour cream; but I haven’t personally tried this.
Delicious & moist! I added a cup of chopped pecans & made 4 foil mini loaf pans. 1 hour bake time. Perfect holiday gifts!
Thanks for the five star review and I’m glad this will make great holiday gifts!
It came out great. However, twice now the center has fallen during the 15 cool down in the pan. Toothpick comes out clean but the nice dome doesn’t hold. What am I doing wrong? Using the 8×4 pan and seems just right. Thanks for your help?
Sometimes what can happen when a lot of falls like that is that even though it seems done, if you bake it for another five minutes or so and just let the internal temperature gets slightly hotter it sets the loaf so to speak, there’s all kinds of baking chemistry involved, but that can prevent falling. It’s not foolproof but sometimes when the internal temperature is not quite hot enough that’s when a loaf falls. That’s my only off-the-cuff suggestion. I’m glad you like the bread and that you keep trying it!