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 this today strawberry banana bread followed the recipe it was wonderful thank you very much
Thanks for the 5 star review and glad this was wonderful!
Do you have a baking time for mini loaves?
It really depends on how mini or small your pans are. Mini pans vary quite a bit. I would say start with 20 minutes and work up from there. They are done when a toothpick comes out pretty well clean.
I made the batter into muffins and they were baked at 25 mins.
Great to hear!
Sooo good. I made my first loaf last month and although it was way too wet and deflated a bit lol it was delicious toasted. I obviously didn’t cook it long enough and that is on me. Im giving it another go today cuz the taste just can’t b beat and I’m gonna bake it longer this time. Keeping my fingers crossed but know I’ll eat it regardless! Thank u so much for the recipe!
I love this recipe! Used strawberries from my garden and the acidic sweet strawberry coupled with the mellow banana… very yummy. Used organic 100% whole wheat flour and it was very moist. Also used greek yogurt and olive oil. This is my new go to summer bread. Thank you.
I love this recipe! Used strawberries from my garden and the acidic sweet strawberry coupled with the mellow banana… very yummy. Used organic 100% whole wheat flour and it was very moist. Also used greek yogurt and olive oil. This is my new go to summer bread. Thank you.
Glad to hear whole wheat flour and olive oil work well for you in this bread and that it’s your go to!
great
I put these in a muffin tin and baked for about 25 minutes. So good! I used 3/4 c APF and 1/2 c WWF. Still came out moist and delicious. Also, I only had dark brown sugar, and it came out great anyway.
I put these in a muffin tin and baked for about 25 minutes. So good! I used 3/4 c APF and 1/2 c WWF. Still came out moist and delicious. Also, I only had dark brown sugar, and it came out great anyway.
Thanks for the 5 star review and glad the mixture of AP and WW flours worked well for you, as well as only dark brown sugar!
Followed this to a T and it did not come out, even after baking extra extra extra extra time. I am an experienced baker. Plenty of people got good results but I see some did not as well. Unfortunately, it’s going in the bin
Followed this to a T and it did not come out, even after baking extra extra extra extra time. I am an experienced baker. Plenty of people got good results but I see some did not as well. Unfortunately, it’s going in the bin
I didn’t have enough strawberries, but I wanted to try this bread anyway. I usually overbake my banana bread and I was determined not to do that this time. So, my bread was actually a bit too moist – but that’s on me. I sprinkled some turbinado sugar on top as I do with all my quick breads. It was a good bread with a very nice flavor. I’d make this again.
I didn’t have enough strawberries, but I wanted to try this bread anyway. I usually overbake my banana bread and I was determined not to do that this time. So, my bread was actually a bit too moist – but that’s on me. I sprinkled some turbinado sugar on top as I do with all my quick breads. It was a good bread with a very nice flavor. I’d make this again.
All berries/bananas bake differently due to their varying moisture contents so you just have to keep an eye on things when baking. Glad it had a good flavor and you’ll bake it again.
I’ve never made banana bread before. But I don’t think it came out completely right. Part of it may be my oven. My oven doesn’t have a heating element on the bottom. There’s only one on the top.
So about the bread. I baked it for around 65 minutes. It passed the toothpick test. The top also felt very springy to the touch. But I’m not sure it’s fully cooked through and through. The top of the bread is definitely done. The inside of the upper part of the bread has the “holey” crumb-y look of bread/cake. Parts of the bottom of the bread however, while not being totally raw, look very moist without being pure liquid-this is esp true if there are pieces of strawberry near the area.
As for taste-it definitely doesn’t taste bad. But it seems a bit on the bland side. Maybe the strawberries mellowed it out. But I’m used to a stronger banana taste. And as for texture-maybe we are used to different types of banana bread. Most banana bread that I have had been on the dense side. This isn’t as dense. I’m wondering if maybe using whole wheat flour might make the density more similar to what I’m used to.
I’d like to make it again. But I’m not sure what I can do to ensure the bottom is cooked more next time.. Do you have any suggestions?
I made two loaves of this bread–one for us, and one for my pregnant daughter. It was delicious! I am NOT a baker, but I love that the whole recipe is mixed in a single bowl–no pulling out the mixer! I shared mine with a friend, and she had two pieces on her way home and the rest for breakfast. She didn’t share it with her husband or children! Will definitely make this again! Thanks, Averie!
I made two loaves of this bread–one for us, and one for my pregnant daughter. It was delicious! I am NOT a baker, but I love that the whole recipe is mixed in a single bowl–no pulling out the mixer! I shared mine with a friend, and she had two pieces on her way home and the rest for breakfast. She didn’t share it with her husband or children! Will definitely make this again! Thanks, Averie!
Thanks for the 5 star review and glad this was delicious and so nice of you to bake for your daughter! Glad this was a hit and that you’re going to make it again!
And yes, one bowl, no mixer, ALWAYS the way to go for me!
This was my first successful attempt at making banana bread, and it’s inspired me to write my first recipe review ever. I can’t recommend this recipe enough. It’s the perfect balance — not too sweet, not too dense, etc. etc.
Lastly, as someone living in Germany, I also want to say THANK YOU for including a metric converter on your website! It makes prepping so much easier.