Strawberry Banana Bread – Easy Dessert Recipe

Strawberry Banana Bread

This strawberry banana bread recipe is very easy to make and your family will love the flavor combination of sweet strawberries & ripe bananas. It creates a unique & tasty banana bread that is a perfect as a snack or homemade dessert.

Our recipe should take you only 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. For more delicious banana bread ideas, please visit Bread Dad’s main section on Banana Bread Variations. You will also find a printable and “pin-able” recipe at the bottom of this page. If you liked this recipe, please leave a comment below and give us a 5 star rating. Thanks!

Key Ingredient – Fresh Strawberries

Strawberry Banana Bread

Ingredients – Easy Strawberry Banana Bread Recipe

  • 8 Tablespoons – Unsalted Butter (softened)
  • 2 – Large Eggs
  • 2 – Bananas (ripe & large sized)
  • 2 Cups – Flour (all purpose flour)
  • 1 Cup – White Granulated Sugar
  • 1 Cup – Strawberries (fresh & diced)
  • 1 Teaspoon – Vanilla Extract
  • 1 Teaspoon – Baking Soda
  • 1 Teaspoon – Baking Powder (aluminum free)
  • 1/2 Teaspoon – Salt

Servings – Roughly 12 slices

  • Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Strawberry Banana Bread – Straight from the Oven

Strawberry Banana Bread

Instructions – Easy Strawberry Banana Bread Recipe

  • Preheat oven to 325 degrees F.
  • Grease bread pan, line the bread pan with baking parchment paper or use a nonstick bread pan in order to prevent the cranberries from sticking to the bread pan during the baking process.
  • Mash bananas with a fork.
  • Wash strawberries & remove any leaves. Cut the strawberries into small chunks.
  • Soften butter in a microwave.
  • Stir eggs, bananas and butter together.
  • Mix in remaining ingredients (except the strawberries). Stir until the batter is fully mixed.
  • Add the strawberries to the batter. Stir in strawberries & make sure the strawberries are evenly spread throughout the batter. Don’t over mix as the strawberries will be easy to break.
  • Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Optional (for decorative purposes) – Place some thin strawberry slices on top of the batter before placing into the oven.
  • Bake in the oven for 65-70 minutes. Use a toothpick or wooden skewer to check the center of the bread in order to see if the banana bread has been fully cooked after the 65-70 minutes. For more information, please see the “toothpick test” section in the tips below.
  • Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

You Can Turn This Recipe into Delicious Strawberry Banana Bread Muffins

Strawberry Banana Muffins

If you liked this recipe, we hope you will leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is always great to hear from someone who has enjoyed our recipes!

Reference Sources

Tips – Easy Strawberry Banana Bread Recipe

  • While strawberry banana bread is definitely a sugary snack/dessert, it also provides a number of different vitamins and minerals. Bananas are a good source of potassium and, according to Wikipedia, strawberries are “an excellent source of vitamin C”, “a good source of manganese” and supply a number of other nutrients. Maybe this knowledge will make you feel a little less guilty… as you sneak a second slice of this wonderful banana bread variation!
  • Try to use fresh & organic strawberries when making this strawberry banana bread recipe. Organic fruit & vegetables are usually much less exposed to potentially harmful pesticides.
  • If you add strawberry slices to the top of the batter, you should try to place them in the center of the batter. Otherwise, if they are placed closer to the edges of the bread pan, they may “slide” to the sides as the banana bread rises. Or you can use a few toothpicks to “fence” in each slice while the banana bread is baking and then remove the toothpicks when the banana bread is finished.
  • If you do not have any fresh strawberries, you can also use frozen strawberries. I always keep a couple of bags of frozen strawberries in the freezer so I can quickly make strawberry desserts (versus having to make a special trip to the supermarket late at night). Frozen strawberries are best for the “interior” strawberries and should not be used for the decorative slices on top of the strawberry banana bread.
  • Use RIPE bananas for improved taste. Ripe bananas are soft and usually yellow with small black spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor.
  • Be careful when removing this banana bread from the pan. The baking process can cause the natural sugars & juices of the strawberries to stick to the pan walls. Gently slide a silicon spatula between the banana bread and the bread pan walls to make sure the strawberry banana bread slides out smoothly.
  • Make sure to use 2 large bananas for this recipe (unlike our classic banana bread recipe which uses 3 large bananas). The strawberries add extra moisture to this banana bread and thus you do not need 3 large bananas. In addition, the strawberry chunks add more moisture “variability” to this banana bread (versus blueberry or cranberry banana bread) because the strawberry juice is not trapped in a nice round berry “shell”. Therefore, you may have to use the toothpick test below more often.
  • In case, you like to use cups versus banana “sizes”… 2 large-sized bananas equal roughly 3/4 to 1 cup of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of large-sized may differ from yours!

 

  • This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick or wooden skewer into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and retest the banana bread again with a tooth pick.
  • Make sure to grease the bread pan, line the bread pan with baking parchment paper or use a good nonstick bread pan. The strawberries can become very sticky after the baking process (especially on the bottom of the bread pan) and make it difficult to remove the banana bread from the bread pan. Baking parchment paper might be the safest way to manage a potential sticky “bottom”.
  • If you liked this banana bread recipe & have kids, you might also like to make our Strawberry Banana Bread Muffins. It is very similar to this strawberry banana bread recipe.
  • Or if you would like to explore other fruit-filled quick breads, you should look at our recipes for Blueberry Banana Bread, Cranberry Bread (with fresh cranberries) or Strawberry Bread (with homemade whipped cream).
  • If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
  • In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread.
  • For more easy banana bread recipes (i.e. blueberry, cranberry, chocolate chip, vegan, oatmeal, etc.), please visit Bread Dad’s main Banana Bread Recipes section.

Related Recipes

Strawberry Banana Bread
Print Recipe Pin Recipe
5 from 8 votes

Strawberry Banana Bread - Easy Dessert Recipe

This strawberry banana bread recipe is very easy to make and your family will love the flavor combination of sweet strawberries & ripe bananas. Your family will love this sweet & tasty banana bread. It makes for a fantastic dessert or breakfast snack. For more great banana bread recipes, please visit Bread Dad (BreadDad.com).
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Appetizer, Breakfast, Dessert, Dinner, Lunch, Snack
Cuisine: American
Keyword: banana bread, banana bread recipe, banana strawberry bread, strawberry banana bread, strawberry banana bread recipe
Servings: 12 Slices
Calories: 242kcal
Author: Bread Dad

Ingredients

  • 8 Tablespoons Unsalted Butter (softened)
  • 2 Eggs (large)
  • 2 Bananas (ripe & large sized)
  • 2 Cups Flour (all purpose flour)
  • 1 Cup White Granulated Sugar
  • 1 Cup Strawberries (fresh & diced)
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder (aluminum free)
  • 1/2 Teaspoon Salt

Instructions

  • Preheat oven to 325 degrees F.
  • Grease bread pan, line the bread pan with baking parchment paper or use a nonstick bread pan in order to prevent the cranberries from sticking to the bread pan during the baking process.
  • Mash bananas with a fork.
  • Wash strawberries & remove any leaves. Cut the strawberries into small chunks.
  • Soften butter in a microwave.
  • Stir eggs, bananas and butter together.
  • Mix in remaining ingredients (except the strawberries). Stir until the batter is fully mixed.
  • Add the strawberries to the batter. Stir in strawberries & make sure the strawberries are evenly spread throughout the batter. Don't over mix as the strawberries will be easy to break.
  • Pour finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
  • Optional (for decorative purposes) - Place some thin strawberry slices on top of the batter before placing into the oven.
  • Bake in the oven for 65-70 minutes. Use a toothpick or wooden skewer to check the center of the bread in order to see if the banana bread has been fully cooked after the 65-70 minutes. For more information, please see the "toothpick test" section in the tips below.
  • Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
  • After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
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The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Slice | Calories: 242kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 236mg | Potassium: 134mg | Fiber: 1g | Sugar: 20g | Vitamin A: 288IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg

 

If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!

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