Soft, moist, and packed with ripe bananas and fresh strawberries, this Strawberry Banana Bread is one of those quick bread recipes you’ll be glad to have up your sleeve. It’s a tender loaf that’s full of fruity flavor and a great way to use up those overripe bananas.
I have always loved spreading a slice of warm banana bread with homemade strawberry jam, so I decided why not combine the two to make this yummy sweet treat! The juicy strawberries are folded into the batter, creating a yummy loaf that’s perfect for afternoon snacks, a lunchbox treat, or even a grab-and-go sweet breakfast (freezes great so we can always have it on hand)!
Quick breads are simple loaves (usually a bit sweet) made without yeast, but with baking soda or baking powder instead to help them rise. That means no kneading, no proofing, and no long wait times. Just mix, bake, and enjoy a beautiful loaf that’s ready in about an hour.
I’ve made countless versions of banana bread over the years, but strawberry banana bread always feels extra special, especially during strawberry season when the berries are at their peak.
For more fruity and refreshing quick bread recipes, be sure to check out Cranberry Orange Bread, Lemon Poppy Seed Zucchini Bread, Coconut Lime Glazed Banana Bread, and Passion Fruit Lemon Loaf Cake.
Why we love this recipe!
It’s the perfect way to use up extra ripe bananas and fresh strawberries, especially when your family suddenly decides they don’t want to eat bananas anymore.
Quick and easy, it bakes up in about an hour – ideal for last-minute treat prep when you need something homemade without the wait.
The combination of sweet bananas and juicy strawberries makes every slice moist, flavorful, and just a little bit irresistible.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Flour – Regular all-purpose flour works best here and gives the bread its structure.
- Granulated Sugar – Sweetens the loaf and also helps it bake up with a golden crust.
- Baking Powder & Baking Soda – These team up to lift the batter so the bread stays light and fluffy.
- Ground Cinnamon – A warm spice that pairs perfectly with bananas; nutmeg can be swapped in if you like.
- Salt – Just enough to balance the sweetness and highlight the fruit flavors.
- Salted Butter (melted) – Adds richness and moisture; if using unsalted, add an extra pinch of salt.
- Mashed Ripe Bananas – Overripe bananas are best since they’re sweeter and easier to mash.
- Diced Fresh Strawberries – Fresh berries give the best flavor and color, but frozen strawberries can be used if well-drained.
How to Make Strawberry Banana Bread
- Mix loaf ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, then add the melted butter and mashed ripe bananas. Stir gently until everything is just combined into a thick banana bread batter.
- Fold in strawberries. Add the diced fresh strawberries and carefully fold them through so they’re evenly distributed without overmixing.
- Pour into pan. Spread the batter evenly into a parchment-lined 9×5-inch loaf pan, smoothing the top with a spatula.
- Bake bread. Bake at 350°F (177°C) for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the strawberry banana bread cool in the pan before slicing for the best texture.
Recipe FAQ’s
Stick a toothpick into the center of the loaf – if it comes out clean or with just a few moist crumbs, it’s ready. If there’s still wet batter, bake for another 5 minutes and test again.
Yes! I wanted to develop a banana bread recipe that doesn’t need any eggs (why are they so expensive?!) and this still bakes up moist and flavorful thanks to the mashed bananas.
Let the bread cool completely, then store it in an airtight container or wrap it well in plastic wrap. It will stay fresh on the counter at room temperature for up to 4 days – don’t refrigerate it, as this can actually dry it out!
Absolutely. Wrap the cooled loaf tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. Or slice and freeze individual slices on a baking sheet lined with parchment paper for 1-2 hours until flash-frozen, then transfer to a freezer-safe bag. Either way, the bread keeps well for up to 3 months. Just thaw the loaf at room temperature and enjoy, or warm up individual slices in the microwave.
Tips for Success
- Use bananas that are very ripe with lots of brown spots on the peel – they mash more easily and add the most sweetness and moisture.
- Cut the strawberries into small, even pieces so they don’t sink to the bottom of the loaf as it bakes.
- Don’t overmix the batter once you’ve added the wet ingredients – this keeps the bread tender instead of dense.
- Line your loaf pan with parchment paper for easy removal and cleaner slices.
- Let the bread cool completely before cutting into it – this helps the crumb set and keeps the slices from falling apart.
Substitutions and Variations
- Swap the fresh strawberries for frozen ones if that’s what you have on hand, just be sure to thaw and drain them well so the bread doesn’t get soggy.
- Stir in a handful of chocolate chips or chopped nuts for extra flavor and texture in every bite.
- Replace the ground cinnamon with nutmeg or cardamom for a different warm spice profile.
- Use whole wheat flour in place of some of the all-purpose flour for a slightly heartier quick bread.
- Add a splash of vanilla extract or almond extract to the batter to enhance the fruity flavors.
- Bake the batter in mini loaf pans or a muffin tin for individual servings that are great for gifting or portion control.
More Quick Bread Recipes To Try
- Cinnamon Swirl Quick Bread
- Lemon Blueberry Bread
- Easy Strawberry Bread
- Zucchini Bread with Walnuts
- Double Chocolate Zucchini Bread
Strawberry Banana Bread
Ingredients
- 1 3/4 cup (247g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup salted butter melted
- 1 1/2 cups mashed ripe bananas (about 3-4 ripe bananas)
- 1 cup diced fresh strawberries
Instructions
- Preheat your oven to 350℉ (177°C) and line a 9×5-inch loaf pan with parchment paper or spray with baking spray.
- Stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt.1 ¾ cup (247g) all-purpose flour, ¾ cup (150g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Then make a well in the center and add in the melted butter and mashed bananas, stir well.½ cup salted butter, 1 ½ cups mashed ripe bananas
- Fold in the diced strawberries and then pour into your parchment lined loaf pan.1 cup diced fresh strawberries
- Bake for 50–55 minutes, or until a toothpick comes out clean, or with a few crumbs, when poked into the center of the loaf.
- Allow to cool before slicing and enjoying!
Notes
Storage & Make Ahead
- Store: Keep the cooled loaf wrapped tightly or in an airtight container at room temperature for up to 4 days.
- Freeze: Wrap the bread in plastic wrap, then foil, or place in a freezer bag. Freeze for up to 3 months.
- Reheat: Warm slices in the microwave for 10–15 seconds or toast lightly for a fresh-from-the-oven taste.
