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strawberry banana bread is my go to fix for those weeks when I have a couple of spotty bananas, a box of strawberries that is getting a little too soft, and zero patience for a complicated dessert. I started making it on a lazy Sunday, and now it is the thing my family asks for when they want something sweet but still breakfast friendly. If you like cozy baking ideas, I also browse this site when I want new flavors without a bunch of fuss. This loaf comes out **deliciously moist**, smells like a smoothie turned into cake, and it is easy enough to pull off even when your kitchen is a mess. Also, it makes your house smell so good that people suddenly “remember” to stop by.
What do I need to make Strawberry Banana Bread?
I keep this recipe simple on purpose. No fancy mixers required, and you can do most of it with one bowl and a spoon. The biggest thing is using ripe bananas and strawberries that taste like something. If your strawberries are pale and watery, the loaf will still bake, but the flavor will not pop the same way.
Here is what I use most of the time:
- Ripe bananas, mashed, the spottier the better
- Fresh strawberries, chopped small and patted dry
- All purpose flour
- Brown sugar or regular sugar (I like brown sugar for extra cozy flavor)
- Baking soda and a pinch of salt
- Eggs
- Neutral oil or melted butter (oil keeps it extra moist)
- Vanilla extract
- Optional: cinnamon, chopped nuts, or mini chocolate chips
Quick note about strawberries: I always chop them small, like blueberry size. Big strawberry chunks look cute, but they can sink and leave wet pockets. If you love banana bread in general, I have leaned on tips from this moist banana bread guide before, and a lot of the same ideas help here too.
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“I made this last weekend and it disappeared in one day. It stayed soft even the next morning, and the strawberry bits tasted like jam.”
How to Make Baked Bread
This is the part where people think they need to be careful and exact, but honestly, the main goal is not overmixing. Stir until the flour is just gone, then stop. That is how you avoid a tough loaf.
Step by step (my no stress method)
I do it like this:
1) Heat the oven and prep the pan. Set your oven to 350 F. Grease a loaf pan and line it with a strip of parchment if you want easy removal.
2) Mash bananas first. In a big bowl, mash the bananas until mostly smooth. A few little lumps are fine.
3) Add the wet stuff. Stir in sugar, eggs, oil or butter, and vanilla. Mix until it looks combined and glossy.
4) Add dry ingredients. Sprinkle in flour, baking soda, and salt. Stir gently. The batter should look thick, not pourable like pancake batter.
5) Fold in strawberries. Pat chopped strawberries dry with paper towels, then fold them in. If they look super juicy, toss them with a spoonful of flour first to help keep them from sinking.
6) Bake. Pour into the pan, smooth the top, and bake about 50 to 65 minutes. It is done when a toothpick comes out with a few moist crumbs, not wet batter.
7) Cool before slicing. I know, this is the hard part. Let it cool at least 20 to 30 minutes so it sets. If you cut too soon, the center can look gummy.
If you want a slightly “bakery” look, sprinkle a little sugar on top before it goes in the oven. It makes a thin crackly crust that is so nice with coffee.
Variations and Substitutions
Once you make strawberry banana bread the first time, you will probably start playing with it. I do. Some weeks I want it a little healthier, other times I want it more like dessert. Here are swaps that actually work without ruining the loaf.
Easy swaps that keep it tasty
Flour: You can swap up to half the flour for whole wheat flour. The loaf will taste a bit heartier, but still good. I would not go fully whole wheat unless you like a denser bite.
Sugar: You can reduce the sugar a little if your bananas are very ripe. Just know the loaf will be less sweet and also slightly less tender.
Oil vs butter: Oil gives that **moist** texture that stays for days. Butter adds flavor. Sometimes I do half and half.
Dairy free: This recipe is naturally easy to keep dairy free if you use oil instead of butter.
Add ins: Mini chocolate chips taste amazing with strawberries. Chopped walnuts add crunch. A little lemon zest makes the strawberry flavor brighter.
If you are in a super busy mood and want a shortcut style loaf, you might like this idea for banana bread with cake mix. It is not the same vibe as this from scratch version, but it is handy to know.
One more thing: strawberry banana bread can get overly wet if you add too many strawberries. I keep it balanced. You want fruit in every slice, not a soggy middle.
The Ripe Stuff
Let us talk about the fruit, because it makes or breaks this recipe. For bananas, you want them ugly. Lots of brown spots, strong banana smell, soft enough that peeling feels almost annoying. Those bananas bring sweetness and moisture, and they mash easily so the batter mixes evenly.
For strawberries, I like them ripe but not collapsing. If they are super juicy, they will leak into the batter and can make the loaf heavy. When my strawberries are a little too soft, I chop them, lay them on paper towels, and let them sit for 10 minutes while I mix everything else. That quick dry off helps a ton.
If you only have frozen strawberries, you can still make strawberry banana bread, but thaw them first, drain well, and pat dry. Expect the crumb to be slightly more pink, and the strawberry pieces will be softer. Still delicious, just a different texture.
Also, if your bananas are not ripe yet and you need this bread today, you can bake the bananas on a sheet pan at 300 F for about 15 to 25 minutes until the skins darken. Let them cool, then scoop out the insides. It is not exactly the same as naturally ripe, but it works in a pinch.
Loaf Pan Sizing
This seems like a small detail, but it matters. The same batter bakes differently depending on the pan, and that can make you think you messed up when you did not.
Most of the time, I use a standard 9 by 5 inch loaf pan. It gives you a nice tall loaf that bakes evenly. An 8 and a half by 4 and a half inch pan also works, but it will be taller and may need more time in the oven.
Here are my simple pan tips:
If your pan is smaller: Fill it about two thirds full and bake the extra batter as muffins.
If your pan is larger: The loaf may bake faster and come out a bit shorter, so start checking early.
Glass vs metal: Glass pans can bake a little slower. Metal pans usually give a more even bake.
When in doubt, check the center with a toothpick and look for a golden top with a crack down the middle. That is usually the sweet spot.
Common Questions
Can I make strawberry banana bread ahead of time?
Yes. In fact, it often tastes even better the next day. Wrap it tightly and leave it on the counter for up to 2 days.
How do I store it so it stays moist?
Let it cool completely, then wrap in plastic wrap or keep in an airtight container. If your kitchen is warm, store it in the fridge after day two.
Why did my loaf sink in the middle?
Usually it is underbaked or the batter was overmixed. Also, super juicy strawberries can weigh the center down, so pat them dry and do not add extra fruit.
Can I freeze it?
Absolutely. Slice it first, wrap slices individually, and freeze. Then you can grab one piece at a time and thaw on the counter.
What can I serve with it?
I like it plain, or with a little butter. If you want dessert vibes, a thin smear of cream cheese is amazing.
Go bake this loaf with me
If you have ripe bananas and strawberries hanging around, strawberry banana bread is the kind of easy win that makes you feel like you have your life together for a minute. Keep the mixing gentle, dry your strawberries, and do not rush the cooling, and you will get that soft slice that holds together but still feels tender. I love that it works as breakfast, snack, or a late night treat. Try it once, tweak it to your taste, and tell me if you team chocolate chips or team nuts. Either way, you are about to make your kitchen smell incredible.
Strawberry Banana Bread
Ingredients
Fruits
- 3 medium ripe bananas, mashed The spottier the better for sweetness.
- 1 cup fresh strawberries, chopped small Patted dry to avoid excess moisture.
Dry Ingredients
- 2 cups all purpose flour Can swap half for whole wheat flour.
- 1 cup brown sugar Regular sugar can be substituted.
- 1 teaspoon baking soda
- 1 teaspoon salt A pinch adds flavor.
Wet Ingredients
- 2 large eggs
- 1/2 cup neutral oil or melted butter Oil keeps it extra moist.
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup mini chocolate chips or chopped nuts For added texture and flavor.
- 1 teaspoon cinnamon Optional for extra warmth.
Instructions
Preparation
- Preheat your oven to 350°F and grease a loaf pan, lining it with parchment if desired.
- In a large bowl, mash the bananas until mostly smooth.
- Stir in sugar, eggs, oil or butter, and vanilla until combined and glossy.
- Gently sprinkle in the flour, baking soda, and salt, stirring until just mixed.
- Fold in the chopped strawberries, ensuring they are patted dry.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 65 minutes or until a toothpick comes out with a few moist crumbs.
- Allow to cool for 20 to 30 minutes before slicing.
