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
Patty says
I made this and it was delicious but my husband and I could only eat a few pieces so I froze the rest of the loaf. Do you have any suggestions for thawing this bread? Thank you.
It can be thawed overnight on the counter top. That being said, I would suggest in the future that you slice it, freeze it as single layers, and then transfer it to an air tight container after a few hours. That way you can just take out what you want to thaw. I’m glad you enjoyed it!
FrancisR says
I tried your strawberry bread so far it looks good 👍
I hope you enjoy it!
Mel says
Have you ever tried this as muffins instead of bread?
I haven’t, but I can’t think of a reason it wouldn’t work.
A says
A cup of strawberries was far too much, they released a lot of moisture and affected the structure of the bread. This batter would make a great pancake recipe, but for bread or muffins not really. Make sure you use really sweet berries or add extra sugar, or else you’ll have a very plain tasting bread.
I’m going to have to agree to disagree with you on this. I’ve made this bread many times and I’ve never had a problem with the strawberries releasing too much mixture or not being sweet enough. I wouldn’t choose to use this for pancake batter but have a great Strawberry Pancake recipe you can try.
Shelley says
Fabulous! Very happy I followed weight measurement for flour..it seemed to be significantly less than 2 1/2 cups!
Family devoured it in one day..no worries about keeping it fresh🤣
I’m so glad it was a hit!
Sandra Press says
I was so excited to try this recipe. Strawberry and Banana are my favorite. When I made it the texture was kind of mushy. I bake it for over 80 minutes and it still never got the right texture. I did everything just like the recipe called for. I don’t know why it was like that.
I’m sorry to hear that this didn’t work out for you. Without me being in your kitchen, it’s hard for me to know what went wrong, but mine has never needed 80 minutes to cook.
Becca says
This turned out pretty good–really lovely flavor! I was worried about the bread baking all the way through–this has been an issue for me with other banana breads. In total I baked it for about 1.5 hours. Just before the hour mark I tented the top with foil to keep it from burning badly. In the end, the middle never did fully bake, but it’s not preventing us from enjoying it! Also, I had too much batter for the loaf pan so put the excess into silicone muffin forms. I baked these for 30 min and they turned out perfect.
Lindsey M. says
Ihace to say it turned out great, though I used a glass dish and it took about 75 minutes. I covered the top with foil for the last 5 mins to prevent over-browning.
Rachelle Coleman says
The best banana bread recipe out there. I used blueberries instead of strawberries. It baked up beautifully and tastes so good I want to eat the whole thing. This will now be my go to recipe!
I’m so glad that you liked it!
Julie says
It turned out great! In addition to strawberries I added some blueberries as well. So delicious!
Thank you for sharing!
I’m so glad you liked it, Julie!