Strawberry Banana Bread Recipe

ByMelissa Riker Updated
28 Comments

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Jump to Recipe· 4.7 from 6 reviews

Combine your favorite fruits with this easy Strawberry Banana Bread recipe the entire family will love. This is an easy quickbread recipe ready in just one hour! Great for breakfast or dessert!

strawberry banana bread sliced on a cutting board

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I first posted this recipe for Strawberry Banana Bread in 2013 based off of my very favorite banana bread recipe and it has been a family favorite ever since. Our family always has both strawberries and bananas in the house so it’s in pretty regular rotation. I try to keep some sort of homemade bread or muffins in addition to fruit in the house all the time to help feed our three boys who have some pretty impressive appetites.

\loaf of strawberry banana bread in a baking pan

This Strawberry Banana Bread is very easy to make. It stirs up easily by hand, no mixer required. It tastes wonderful warm out of the oven and keeps for three days in an airtight container (although it rarely lasts that long at our house!) My husband likes to eat it warm with a little butter on it and I even let the kids have it for breakfast too!

Ingredients

  • ripe bananas
  • melted butter
  • sugar
  • egg
  • vanilla extract
  • baking soda
  • salt
  • all-purpose flour
  • fresh strawberries

Step by step

This recipe couldn’t be easier to make!

  1. Mash the bananas and add the wet ingredients to mix.
  2. Separately mix the dry ingredients then stir them all together.
  3. Gently fold in the chopped fresh strawberries.
  4. Bake in a buttered pan and fifty minutes later you have this amazing strawberry banana bread ready to eat!

FAQs

Can this bread be frozen?

Yes! After baking and cooling, store in an airtight container up to three months in the freezer. Thaw in the refrigerator overnight before eating.

Does it need to be refrigerated?

If wrapped tightly you can keep this bread at room temperature 4-5 days. Refrigerated bread will last up to 7 days.

Can I use frozen strawberried?

I do not recommend frozen berries for this bread, the berries seep liquid as they cook and distort the texture and appearance of the bread.

Here are some other banana and strawberry recipes you might enjoy:

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A loaf of banana bread sliced on a cutting board

Strawberry Banana Bread

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4.7 from 6 reviews

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Description

This Strawberry Banana Bread recipe is very easy to make, ready in just one hour, and bakes up perfectly every time! A true family favorite recipe!

Ingredients

Units Scale
  • 2 ripe bananas, smashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 1/2 cups of all-purpose flour
  • 1 cup diced fresh strawberries

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mash ripe bananas with a potato masher or fork.
  3. Mix butter into the mashed bananas in a large mixing bowl.
  4. Add in the sugar, egg, and vanilla and mix.
  5. Add the flour, baking soda, salt, and mix well.
  6. Gently fold in strawberries.
  7. Pour mixture into a buttered 4×8 inch loaf pan.
  8. Bake for 50 minutes or until toothpick inserted in the center comes out clean.
  9. Cool on a rack. Keep in an airtight container up to three days.

Notes

For a pretty presentation, reserve some chopped strawberries and add on top of the bread after pouring batter in the pan. Tap strawberries gently into the batter before baking.

  • Prep Time: 15 mins
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 inch slice
  • Calories: 418
  • Sugar: 48 g
  • Sodium: 171.3 mg
  • Fat: 14.4 g
  • Carbohydrates: 70 g
  • Protein: 3.9 g
  • Cholesterol: 58.9 mg

Did you make this recipe?

Share a photo and tag @thehappierhomemaker — we can’t wait to see what you’ve made!

A loaf of strawberry banana bread sliced on a cutting board with strawberries next to it

You might also enjoy these Chocolate Chip Banana Bars:

First published May 2013, updated July 2019

Melissa Riker is a recipe developer and online content creator who has been sharing kitchen-tested recipes since 2011. Her passion (other than wine and cheese!) is creating reliable, no-fail recipes for home cooks.

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28 Comments

  3. I used an egg replacer and a gluten free flour mix (oat flour, tapioca starch and Xanthan gum). Made into mini loafs and cooked for about 25 mins. Delicious!!



    Reply

  5. I made this last night. It was very easy
    to follow. Smelled delicious while baking. The one problem I had was after letting it cool completely, when I went to slice it, it was wet around the strawberries. The rest was baked fine but the strawberries were still wet. Is this something I should be concerned with?



    Reply

      1. Thank you for replying. No they were WET! The strawberries weren’t overly ripe. I’ve had a few slices and I’m still here. Very delicious. It just made it difficult to slice because it wouldn’t stay together where it was wet.



        Reply

        1. Hmm, I was going to make banana bread this week, barring interference from this hurricane I will put it on my list to grab some strawberries and retest the recipe to see if I can figure out why that happened.

          Reply

  8. Ohmygoodness … that looks delicious! My son would hide all of it so that he could enjoy all by himself! Thanks for sharing the recipe, too! Happy day.

    Reply

  12. I need to get my hands on some strawberries and then this bread is all mine! Unless my kids get a hold of it first…:^/

    Reply