Strawberry Banana Bread is the easy quick bread recipe that you are looking for! It comes together fast and is the perfect combination of strawberry and banana.
Strawberry season is just around the corner, and I have been updating and resharing all of my favorite strawberry recipes in preparation. We just added a video to this delicious Strawberry Banana Bread to show you just how simple it is to make.
This Strawberry Banana Bread is an easy quick bread recipe. It is simple enough that the kids can help make it with the a delicious strawberry flavor they will love. This is the perfect spin on your classic banana bread recipe.
How to Make Strawberry Banana Bread
- Mix dry ingredients: In a large bowl whisk together flour, baking soda, and salt.
- Mix together wet ingredients: In a medium bowl, whisk together the melted butter, yogurt, eggs, bananas, and vanilla.
- Combine the wet and dry: Fold the wet ingredients into the dry ingredients, mixing until they are just combined.
- Add in the strawberries: Fold in the sliced strawberries. I like to add a few extra to the top as well.
- Bake and cool: Bake the bread and then allow it cool for an hour before slicing it.
Using Fresh Strawberries in Banana Bread
Baking with fresh strawberries can be a little tricky because they bring some added moisture to a recipe, and it’s not a controllable amount of moisture. In other words, your one cup of strawberries might bring more moisture than my one cup of strawberries.
Thankfully, this strawberry banana bread recipe is forgiving.
Tips and Tricks for Quick Bread
These tips really apply to most of my quick bread recipes, but they are good for a refresher.
- Your butter needs to be cooled. We are melting our butter (it is the fat we are using instead of oil), but we don’t want it hot when we add it to the other ingredients. If it is hot, it will start cooking the eggs. Take a few minutes and make sure it is not hot to the touch.
- Use very ripe bananas. More on this in a moment.
- Measure your flour carefully. Scoop the flour from the container it is stored in, into the measuring cup and then level it off. You will need 10 2/3 ounces or 300 grams.
- Make sure your baking soda is fresh. If you don’t have baking soda that can do it’s job your bread won’t turn out right. To test it, drop a little in a small cup of a vinegar and make sure it reacts immediately.
Overripe Bananas for Banana Bread
Have you noticed that most banana bread recipes say to use over ripe bananas? Ever wonder why?
It certainly is in part because of the consistency. They are easy to mash up and blend into the dough. It is also because the more a banana ripens, the sweeter it becomes. Most banana bread recipes account for this when they add in sugar.
Therefore, you can certainly put yellow bananas in the oven to bring them to the right consistency. You will want to do 350 degrees for 15 minutes. But you will end up with bread that isn’t as sweet as you were hoping for.
It its better to just go with naturally over ripe bananas.
FAQ
How Long Does Strawberry Banana Bread Last?
Because of the fresh strawberries, this recipe won’t last as long as a traditional banana bread.
You want to store this in an air tight clear container and eat within two to three days.
Can I use frozen strawberries?
This recipe calls for sliced strawberries and frozen strawberries are typically whole, so that is a problem. Sliced frozen strawberries would definitely work. If you are going to use frozen strawberries, add them to the recipe still frozen, as they will release quite a bit of liquid if they are thawed first.
Can I use Greek yogurt?
Yes! That will work great in this recipe!
Can I use flavored yogurt?
Yes! We have used strawberry flavored yogurt, and it is delicious in this recipe.
What can I use instead of yogurt?
Sour Cream! Sour cream will work perfect in place of the yogurt in this recipe.
More Spins on the Classic
Looking for other spins on classic banana bread? Try:
Other Great Strawberry Recipes
If you just went strawberry picking and you have a bushel to use up, you can find my full list of strawberry recipes here: 25 Summer Strawberry Recipes
Some of my favorites from that list (besides this bread of course) are:
If you try this recipe or any of my other recipes, please leave me a comment and let me know! I always love hearing from you.
Strawberry Banana Bread
Ingredients
- 2 1/2 cups all purpose flour (10.625 ounces or 300 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter melted and cooled
- 3/4 cup sugar
- 3/4 cup vanilla yogurt
- 2 eggs beaten
- 3 very ripe bananas mashed well
- 2 teaspoon vanilla extract
- 1 cup diced strawberries (4.8 ounces)
Instructions
- Preheat your oven to 350 degrees and spray a 9 by 5 inch bread pan with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl whisk together the butter and sugar. Then whisk in the yogurt, eggs, bananas, and vanilla.
- Gently add the flour mixture to the liquid ingredients, folding them together until just combined. Be careful not to over mix.
- Gently stir in the strawberries. The batter will be very thick.
- Pour the batter into the bread pan and bake for 60 to 65 minutes (mine took 63 minutes) or until a toothpick inserted in the middle of the bread comes out clean or with a few crumbs.
- Let the bread cool for 10 minutes in the pan. Remove and transfer to a cooling rack for an hour before slicing.
- Because of the fresh strawberries, this recipe won't last as long as a traditional banana bread. You want to store this in an air tight clear container and eat within two to three days.
did you make this
Strawberry Banana Bread
Marisa Jimenez says
This was such a fast and easy recipe! It came out wonderfully delicious! I ate half the bread!!!
I’m so glad to hear that!
vilante says
I just love to read your recipes!! I am getting tons of information from it!
today I learned that I can make buttermilk in a second if I do not have one in the refrigerator! that I should use cooled melted butter! that I can put the egg in warm water to make it room temperature, that using frozen sliced strawberries better then whole frozen strawberries and …Very interesting! thank you!!
Gah! This makes me so happy! I spend so much time writing posts, it means a lot to me to have someone find them so useful.
Heather says
What would the bake time be of I wanted to make this in a muffin pan instead of a loaf?
We haven’t tested these as muffins, I would suggest following these instructions: https://www.simplejoy.com/banana-chocolate-chip-muffins/
Alma says
I’d love to get recipes sent to my face book for me. I’m going to try this strawberry banana bread right away. Thanks!!
I’m not sure how to send recipes to you via FB, but you can follow my page here: https://www.facebook.com/simplejoyblog
Cindy says
Love bananas and strawberries.
I hoe you enjoy this recipe!
Debbie says
Can I freeze this bread?
Yes! I actually like to freeze it in slices because then my kids can grab one in the morning before school and by snack time it is thawed.
Missy says
Strawberry loaf says sugar not a very good recipe does not say when sugar goes in and also what’s the oven temp half done instructions
I’m really sorry – this sounds frustrating. You did scroll by the instructions in order to leave this comment. Step 3 lists when you add the sugar. Step 1 lists the oven temperature.
Deb Easterbrook says
I like your website. Good recipes.
Thank you! I’m glad to hear you are enjoying them!
Aggie jackson says
So gonna try this recipe I luv strawberry’s ❤️❤️❤️
I hope you enjoy it, Aggie!
Cristina says
Thank you for this delicious recipe! I had some overripe bananas and strawberries that were getting a little soft, so I searched for a good recipe. We made it using King Arthur Measure for Measure Gluten Free Flour(celiac) , kept everything else the same, and added 1/2 cup semi sweet chocolate chips. The loaf pan was a little too small for the amount of batter I had, which I didn’t realize until it rose, so after the 60 minutes were up, it needed a little more time to cook. I covered it with foil, did another 10 minutes, checked it again, did another 10 minutes, and it was perfect. I didn’t take a picture because it was all gone as soon as it cooled! Definitely making this again.
Cristina, thank you so much for coming back to let me know this works with gluten free flour! I’m so happy that you and your family enjoyed it.