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
Chuchee says
Hi! I will be baking the recipe now but i wondered what shall I do coz I will be using frozen strawberries. Should I mixed the strawberries frozen?
Thanks a jag lot,.
Chuchee
If you are using frozen strawberries, mix them in frozen. I hope you enjoy it!
Kathleen says
I don’t have anymore bananas, can I make the strawberry bread without them?
I’m so sorry, Kathleen, the bananas are a pretty key ingredient here.
Nora says
Can I use a Bundt pan rather than a loaf? If so, would there be a change in the baking time?
Bundt pans are tricky. They really need a recipe that has been developed specifically for them. I wouldn’t recommend making this in a bundt pan, I would need to do several rounds of testing to adjust the recipe for it.
Don Holmes says
This turned out to be one of the Best banana breads we have eaten. Followed your recipe 99.7%. Only difference’s is that we used Greek Honey Vanilla Yogurt, used 1 tsp Strawberry Extract in place of one of the tsp of vanilla and just about doubled the amount of strawberries mixing a few pinches of the flour into the berries before folding them into the batter. Also, this recipe easily made two loaves whereas yours says only one. Time was only 55 minutes at 350*.
Absolutely Delicious !
I’m glad you enjoyed it!
Tamarah Tenpas says
This was amazing!! I coated my berries in flower first.
I’m so glad you liked it!
Giovanna Moeller says
Had all the ingredients on hand and needed to use up the fruit. I am no where near a baker but this was super easy and it tasted good too. I cooked it for 63 minutes. The top was getting really dark but the inside was still a little wet. I dont know if i should of done something different but once my husband popped a slice in the toaster it was perfect!
I’m so glad you were still able to enjoy it! So, I will say that the number one thing I think makes the difference in easy bread recipes like this is the pan it is baked in. This is the one I recommend: https://amzn.to/3No7skY. Otherwise, a great option is to cover the bread loosely with foil if it starts to brown too much.
Sandy says
Can I use gluten free flour?
Yes, as long as you use a flour that is meant to substitute all purpose flour one for one.
Tori says
Can you freeze this bread after baking for later
You sure can! You can freeze the whole loaf by wrapping it several times in plastic wrap and then sealing it in a plastic bag. Or you can slice it, freeze it for a few hours on a baking tray and then transfer it to an airtight container for long term freezing (I recommend 3 months or less). This way you can eat it one slice at a time out of the freezer.
Gayle says
Can I bake it in a muffin pan?
I haven’t tested this in as a muffin, so I can’t tell you how well they rise in a muffin tin. It will absolutely work, but they might be a little flat.
Elizabeth says
I don’t have any yogurt can I make it with out it
You can use sour cream instead.