This strawberry banana bread is a moist quick bread recipe made with fresh strawberries, bananas, Greek yogurt, and loads of flavor! It’s a one-bowl recipe that requires no mixer and a great way to use up overripe bananas.
Love strawberry recipes as much as I do? Be sure to try this beautiful and easy strawberry pie or this wonderful strawberry poke cake too
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Delicious Strawberry Banana Bread
I like to whip up this bread when I’ve got overripe bananas sitting on the counter and fresh strawberries to use up during fresh strawberry season! It’s an easy recipe that doesn’t require an electric hand mixer and can be enjoyed with or without a glaze for breakfast, snack, or dessert.
So, is it banana bread with strawberries or strawberry bread with bananas? I’m going to say it’s a classic banana bread with a strawberry twist. And it’s delicious!
Ingredients/shopping list
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card with amounts.
- Strawberries: Washed, hulled, and chopped. Look for ripe strawberries that smell sweet, are bright red, and have a smooth surface.
- Flour: All-purpose flour, measured correctly. Use the spoon and level method to prevent adding too much flour. It’s so important to measure it accurately.
- Egg: A large egg will help to bind the ingredients.
- Vanilla Greek yogurt: I use vanilla-flavored yogurt for the taste, but you can certainly use plain Greek yogurt if you prefer. We’re adding vanilla extract either way!
- Sugars: Granulated sugar and packed brown sugar for sweetness.
- Vegetable oil: The fat in the oil is needed to keep the bread nice and moist.
- Vanilla extract: Enhances the flavor.
- Leavening agents: Baking soda and baking powder helps to keep the bread fluffy and give it a rise.
- Salt: Another flavor enhancer.
- Mashed Bananas: 2 large bananas or 3 medium bananas. The riper they are, the sweeter the bread will be. The peels can be completely brown!
Variations/ Substitutions
1. Swap the Greek yogurt for sour cream and add ½ teaspoon more vanilla extract.
2. Add some nuts for crunch. 1 cup of chopped walnuts, pecans, or slivered almonds would be great.
3. You could add 1 cup of semi-sweet chocolate chips. If you want it a bit sweeter, milk chocolate or white chocolate chips would be better.
4. Almond extract Instead of vanilla extract, would be a nice alternative.
5. If you prefer to use all white sugar, have at it. The loaf will appear lighter in color and have a slightly different flavor but that’s ok!
6. Add in other sweet berries. Raspberries or blueberries can be used. Only, it wouldn’t be made with strawberries anymore 🙂
7. Make it a gluten free bread by using a gluten free flour like Bob’s Red Mill One-to-One gluten free flour.
8. Make a quick glaze with one cup of powdered sugar mixed with 2 tablespoons of milk of choice. If you’d like it thinner add a teaspoon more milk at a time. Then drizzle the glaze over the entire cake after it has cooled.
9. Make them into muffins or smaller loaves if you’d like. Grease a muffin tin or line with paper liners (or mini loaf pan) and bake for 15-17 minutes.
Can I use frozen strawberries in this bread?
I would not recommend using frozen strawberries in this banana bread. The texture of them come out so much soggier than fresh strawberries.
How to Make this Strawberry Banana Bread Recipe
Step 1 – Preheat the oven and and grease a 9×5-inch loaf pan. You can also line it with parchment paper if you’d like.
Step 2 – In a small bowl, toss the strawberry chunks in 3 tablespoons of flour until evenly coated. This will help prevent the strawberries from sinking to the bottom of the loaf.
Step 3 – In a large bowl, mix the wet ingredients. Combine the egg, yogurt, sugars, and vanilla. Mix well.
Step 4 – To the same bowl, add the dry ingredients. This includes the flour, baking soda, baking powder, and salt. Gently stir with a spatula or wooden spoon until the flour is barely combined. Do not overmix.
Step 5 – Now, add the mashed bananas and gently stir to combine. Then, fold in the strawberries. Again, be careful not to over mix.
Step 6 – Pour batter into prepared loaf pan. Bake in a preheated 350° F for 55-65 minutes until the top of the loaf is golden brown. The bread is ready when a toothpick inserted into the center comes out clean.
Step 6 – Allow it to cool in the pan for 15 minutes before carefully removing it to a wire cooling rack. Once cooled completely, slice it up and enjoy!
Tips
- Use a fork or a pastry cutter to get mashed bananas quickly and easily.
- The consistency of the batter should be thick enough to be spread with a spatula. If the batter is too runny after adding the bananas add a tablespoon of flour.
- If the top starts to brown too quickly, cover the top of the bread loosely with a piece of aluminum foil for about 30 minutes into the baking time.
Storing Leftovers
Store leftover bread in an airtight container at room temperature for 2-4 days or in the refrigerator for up to 5-6 days.
Freeze: Wrap the cooled loaf in a layer of plastic wrap and then a layer of aluminum foil and place it in a freezer bag or airtight container for up to 2-3 months. Thaw at room temperature or in the refrigerator overnight.
FAQs
I have tried this bread regular all-purpose flour and Bob’s Red Mill gluten-free 1:1 flour.
You can also replace ½ cup of the all purpose flour with whole wheat flour or almond flour. The flavor and texture may be slightly different, but I’m sure it will be great. If you try it, let me know!
To get the best banana flavor and natural sweetness, use ripe bananas. If your yellow bananas aren’t quite there yet, place the whole bananas with the peel on onto a baking sheet. Bake at 350 degrees for up to 30 minutes until the skin is completely black.
Once cool to the touch, you can slice open the peel and use the soft mushy insides as you like!
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Strawberry Banana Bread
Ingredients
- 1 ½ cups fresh strawberries chopped
- 1 ½ cups all-purpose flour plus a separate 3 tablespoons to toss strawberries in
- 1 large egg beaten
- ½ cup vanilla greek yogurt
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ¼ cup brown sugar packed
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large bananas very ripe and mashed
Instructions
- Preheat the oven to 350° F and grease a 9×5” loaf pan.
- In a small bowl, add the chopped strawberries and 3 tablespoons of flour and stir to coat.1 ½ cups fresh strawberries
- In a large mixing bowl, add the egg, vanilla greek yogurt, granulated sugar, oil, brown sugar and vanilla extract. Mix to combine well.1 large egg, ½ cup vanilla greek yogurt, ½ cup granulated sugar, ⅓ cup vegetable oil, ¼ cup brown sugar, 1 ½ teaspoons vanilla extract
- Add in 1 ½ cups flour, baking soda, baking powder and salt to the egg mixture and gently stir together with a spatula until the flour is just barely combined. Be very careful not to over-mix. There can be some flour still not coated.1 ½ cups all-purpose flour plus a separate 3 tablespoons, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Add in the mashed bananas to the bowl and stir gently to combine.2 large bananas
- Add in the flour coated strawberries and fold in gently.
- Bake for about 55-65 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes. Then carefully remove it from the pan and place it on a wire rack to cool completely before slicing.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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