Strawberry banana bread takes a classic recipe and adds fresh berries!
This recipe makes a moist and sweet quick bread from fresh sliced strawberries, ripe bananas, flour, sugar, and baking ingredients. The bread has a moist and soft texture with a hint of sweetness from the added fruit.
Serve as a snack or for brunch to feed a crowd. A slice tastes delicious with butter.
Quick Bread with Fresh Strawberries
- Strawberry banana bread (aka quick bread) is a wonderful afternoon snack or brunch idea.
- This recipe is versatile. Strawberries can be swapped with any fresh berries including blueberries, raspberries or blackberries.
- Leftovers can be sliced and frozen for quick grab-and-go snacks.
- Take this easy recipe to a potluck in smaller pieces (cut each slice in half) and watch it disappear - the crowd will love it.
- Nothing is easier than a simple recipe with budget-friendly ingredients.
Recipe Ingredients
FRUIT: Ripe bananas are the perfect addition to this recipe. They will be soft and mushy with lots of brown spots, the browner the better. Fresh strawberries are chopped small and compliment the bananas perfectly.
BATTER: A simple combination of all-purpose flour, whole wheat flour, brown sugar, spices, butter, milk, and eggs creates the base of the recipe.
How To Make Strawberry Banana Bread
Make ahead, heat slices in the oven (or toaster) and serve!
- Mix dry ingredients in a bowl. Mash bananas and slice strawberries.
- Cream the butter and sugar with a hand mixer.
- Add in eggs and milk according to the full recipe instructions below.
- Mix wet and dry ingredients, fold in strawberries, and pour into greased loaf pan.
- Bake until the top is golden and a toothpick comes out clean from the center.
- Let cool, then slice and serve. Enjoy!
Storing Leftovers
Keep this banana bread in an airtight container in the fridge for up to 5 days. I recommend the fridge, as this bread can get quite moist when left at room temperature.
Warm it up in the microwave, or add slices to the toaster for a crispier treat. Spread on the butter - it tastes delicious!
Recipe Tips
- Don't overmix the batter. Just mix enough for it to be combined. Too much mixing will create a denser bread.
- Use really ripe bananas. They will be easier to mash and sweeter in taste. There's a noticeable difference when using really ripe bananas versus the green unripe ones.
- Slice strawberries into small pieces for inside the bread. Slice thin for the topping. You'll get a more even texture.
- Let bread cool completely before slicing. Use a bread knife with a serrated edge if possible. This will produce cleaner slices.
- Cut each slice in half if you're serving a crowd. It's the perfect size for a quick snack.
- Leftover slices taste delicious when toasted in the oven (or a toaster) with a dollop of butter on top.
More Quick Bread Recipes
- One Bowl Banana Bread makes clean-up easier with this fresh and moist recipe.
- Herbed Quick Bread is perfect to serve with dinner recipes like pasta.
- Blueberry Orange Yogurt Pound Cake is a lovely treat made in a loaf pan.
- Pumpkin Raisin Loaf smells incredible while baking, and is the perfect afternoon snack.
Did you love this strawberry loaf recipe? Be sure to leave a rating below!
Strawberry Banana Quick Bread
Ingredients
- 1 cup whole wheat flour
- ½ cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ⅔ cup brown sugar
- ½ cup unsalted butter - room temperature
- ⅓ cup milk
- 2 eggs
- 1 ⅓ cups sliced strawberries - ⅓ cup is for topping
- 3 overripe bananas - mashed
Instructions
- Preheat the oven 350°F. Spray the loaf pan with nonstick cooking spray and set aside.
- In a bowl, mix together the dry ingredients: whole wheat flour, all purpose flour, baking powder, nutmeg and cinnamon.In a separate large bowl, cream the butter and brown sugar together with a hand mixer for about 2 minutes.
- Add the milk and eggs to the butter mixture and beat again.
- In a small bowl, mash the 3 overripe bananas with a fork.
- Add in the mashed bananas to the wet ingredients.
- Add the wet ingredients to the dry ingredients bowl and mix together until just combined (don't overmix).
- Fold in 1 cup of sliced strawberries. Don't overmix.
- Pour the batter into greased loaf pan and top with extra sliced strawberries (about ⅓ cup). Bake for 50-70 minutes, or until a toothpick comes out clean when poked in the center.
- Let cool then transfer to a rack to cool completely. Cut into slices with a bread knife, serve and enjoy!
Recipe Notes:
- Keep this banana bread in an airtight container in the fridge for up to 5 days. I recommend the fridge, as this bread can get quite moist when left at room temperature.
- Don’t overmix the batter. Just mix enough for it to be combined. Too much mixing will create a denser bread.
- Use really ripe bananas. They will be easier to mash and they’re sweeter in taste. There’s a noticeable difference when using really ripe bananas versus the green unripe ones.
- Slice strawberries into small pieces for inside the bread. Slice thin for the topping. You’ll get a more even bread texture.
- Let bread cool completely before slicing. Use a bread knife with a serrated edge if possible. This will produce cleaner slices.
- Cut each slice in half if you’re serving a crowd. It’s the perfect size for a quick snack.
- Leftover slices taste delicious when toasted in the oven (or a toaster) with a dollop of butter on top.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Kate says
The recipe is good but there is a mistake. Step 2 says to include the brown sugar with the dry ingredients but then step 3 says to cream butter and sugar together. I don't think it affected it too much but I'll have to try to remember to do that next time.
Andi says
Thank you for letting me know! I've fixed the error in the recipe. 🙂