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. This great tasting banana bread will not last long in your kitchen… before it is devoured!
Key Ingredient – Fresh Strawberries
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!
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
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
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Reference Sources
- Wikipedia, Banana, https://en.wikipedia.org/wiki/Banana
- Wikipedia, Banana Bread, https://en.wikipedia.org/wiki/Banana_bread
- Wikipedia, Strawberry, https://en.wikipedia.org/wiki/Strawberry
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.
- Another method to prevent the strawberry slices from sliding is to sprinkle some white granulated sugar (or Turbinado sugar which has larger sugar crystals & this can be more effective) on the top of the batter before you place the slices. This also adds a nice sugary top to your banana bread. Win, win!
- Another easy way to add strawberries to the top of your strawberry banana bread is to add some homemade whipped cream on top of the banana bread (after it has cooled down) and then place strawberry slices on top of the cream. For a picture of this type of topping, you should visit our page on Strawberry Bread. You will also find a recipe for homemade whipped cream on that page.
- 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 most banana bread recipes which use 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 visit our Quick Bread Recipes section for quick breads such as Blueberry Bread (with homemade whipped cream), Cranberry Bread (with fresh cranberries), etc.
- 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
- Blueberry Banana Bread
- Brown Sugar Banana Bread
- Cranberry Banana Bread
- Strawberry Banana Muffins
- Strawberry Bread (with Homemade Whipped Cream)
- Vegan Banana Bread
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).
Servings: 12 Slices
Calories: 242kcal
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.
Legal Disclaimer
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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!!!