Strawberry Banana Bread

This Strawberry Banana Bread is soft, moist, and bursting with sweet bananas and juicy fresh strawberries. It’s an easy quick bread recipe that comes together in minutes and makes the perfect breakfast, snack, or afternoon treat.

Can’t get enough banana bread? I’ve got you covered! Try my 4-Ingredient Banana Bread, Banana Zucchini Bread Recipe and Double Chocolate Banana Bread next.

See recipe card below this post for ingredient quantities and full instructions.

• Overripe bananas – The riper the bananas, the sweeter and more flavorful your bread will be.
• Plain Greek yogurt – Adds moisture and a slight tang while keeping the bread tender. Sour cream also works well.
• Brown sugar – Dark brown sugar gives the bread a deeper caramel flavor, but light brown sugar works too.
• Unsalted butter – Melted butter adds richness and keeps the loaf moist.
• Egg – Helps bind the batter together.
• Vanilla extract – Enhances the banana and strawberry flavors.
• All-purpose flour – Regular all-purpose flour works perfectly.
• Baking soda – Helps the bread rise and creates a light texture.
• Salt – Balances the sweetness.
• Ground cinnamon – Adds warm flavor that pairs beautifully with the fruit.
• Fresh strawberries – Fresh berries work best because frozen strawberries release too much moisture.

Variations

• Replace the all-purpose flour with gluten-free baking flour. This will make delicious gluten-free strawberry banana bread. 
• Use sour cream in place of Greek yogurt for a stronger, tangy flavor.
• Sprinkle about 2 tablespoons of granulated sugar over the top of the bread before putting it in the oven. This will make a sweet, slightly crunchy top crust 

How to Make Strawberry Banana Bread With Fresh Strawberries

1. Make the batter: Whisk the yogurt, brown sugar, melted butter, egg, and vanilla together. Then, stir in the dry ingredients (1 ¼ cups of flour, baking soda, salt, and cinnamon) into the wet ingredients. The batter will be smooth and thick.

2. Stir in the mashed bananas: Fold them in until they’re evenly incorporated in the batter.

3. Add the strawberries: In a small bowl, toss the chopped strawberries in the remaining ¼ cup of flour. Fold the floured strawberries into the banana bread batter. Then, pour the batter into the prepared loaf pan. 

4. Bake the bread: Bake the strawberry banana bread for about 60 minutes. Stick a toothpick in the center of the bread to see if it is done. When fully baked, the toothpick will come out clean. 

Storage + Freezing

To Store: Wrap the loaf tightly and store at room temperature for up to 4 days or refrigerate for up to 1 week.

To Freeze: Wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions