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This easy strawberry banana bread recipe blends fresh strawberries and ripe bananas into a simple quick bread that is moist and delicious. Perfect for breakfast or an afternoon snack!
I’m always looking for new ways to use ripe bananas, and this easy recipe for strawberry banana bread is probably the most delicious way to use them. Don’t get me wrong. I love classic banana bread, but adding strawberries just elevates the taste even more.
Plus, it’s a delicious way to use up any strawberries that you have sitting in your fridge! The basic one bowl recipe comes from my mom’s banana bread, with a couple of tweaks to make it work with the additional moisture from the strawberries.
Why you’ll love this easy quick bread!
You only need one bowl, simple ingredients and basic kitchen utensils to make this banana strawberry bread!
It’s not too sweet and not too tart — just right!
The bread is moist, flavorful and holds its shape well without falling apart. Best of all, it’s absolutely delicious!
What You Need
Here are the basic ingredients in my strawberry banana bread. Full amounts are listed in the printable recipe card below.
- Very ripe bananas — with plenty of brown spots
- Ripe strawberries — Dice them up and slice a couple to use on the top for a pretty presentation
- Eggs
- All Purpose Flour
- Baking powder and soda — use both for a nice rise
- Butter
- Milk — I use whole or 2 percent milk
- Vanilla — for flavor
- Sea salt — or kosher salt
- Cinnamon — adds a little extra flavor
- White sugar — for a little added sweetness
How to Make Strawberry Banana Bread
First, mash the bananas with the eggs in a large bowl. Then, add the wet and dry ingredients, and mix until just combined. Fold in the strawberries, the pour into a greased loaf pan. Top with strawberry slices, and bake in a 350 degree oven for 70-80 minutes or until done.
Quick Tips
If you need to ripen bananas in a hurry, either prick the peel with a fork a few times and microwave in 30-second intervals until soft, or bake the bananas at 350 for about 10 minutes or until dark brown and soft.
Make sure to dry the berries well after rinsing to remove as much moisture as possible.
Don’t over mix the batter. This helps prevent the bread from being too dense.
Tent a piece of aluminum foil over the pan if the top of the bread is getting too brown.
The bread is done when a toothpick inserted into the middle of the loaf comes out clean. A few crumbs are normal, but you shouldn’t see raw batter. You can also test the temperature with an instant-read thermometer. It should be 200 degrees.
Storing the Bread
Store the bread in an airtight container at room temperature for 2-3 days. I like to place a paper towel under the loaf to absorb moisture. Since this is such a moist loaf, it doesn’t keep as well at room temperature. You can place it in the refrigerator for longer storage or freeze the bread for up to 3 months. We like to toast extra slices or make French toast with them!
More Easy Quick Breads
Try this cake mix bread or my pumpkin bread or this easy zucchini bread or this quick beer bread next!
Easy Strawberry Banana Bread
Ingredients
- 2 large eggs
- 3 medium ripe bananas about 1½ cups
- ⅓ cup butter melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 pint ripe strawberries, rinsed, hulled and diced Save 2 or 3 for the top
Instructions
- Preheat oven to 350℉, and grease a 10×5 loaf pan with butter or nonstick cooking spray
- In a large mixing bowl, add the eggs, and beat well
- Add the bananas, and mash just until most lumps are gone
- Add the melted butter, milk and vanilla extract, and mix until just combined
- Gently whisk in the flour, sugar, baking powder, baking soda, ground cinnamon and sea salt until just combined. Do not over mix
- Stir in the strawberries
- Pour batter into prepared loaf pan, and top with a few sliced strawberries if desired
- Bake for 70-80 minutes, or until toothpick inserted into the center comes out mostly clean ( a few crumbs are fine), and bread is deeply golden brown. Cover bread with foil halfway through baking (if needed) to prevent bread from getting too dark
- Remove from oven, allow to cool slightly, and remove from loaf pan to finish cooling on a wire rack or platter
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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