This strawberry banana bread is incredibly moist and tender. Chopped strawberries throughout add sweetness and pair beautifully with banana. The batter is quick and easy to prepare, and the result has the ideal banana bread texture. 
The addition of strawberries makes this banana bread perfect for breakfast, a midmorning snack, or an afternoon treat. It pairs well with coffee and freezes nicely for future use. The crumb is moist and pleasantly dense. You can use fresh or frozen berries; if using frozen, expect a slightly longer bake time.
Making Strawberry Banana Bread
This version uses melted butter, so you won’t need an electric mixer—everything can be mixed by hand. Below is a clear overview of the steps; the full recipe with measurements follows further down.
- Preheat the oven to 350°F (180°C). Line the bottom of a 9×5-inch (23×13 cm) loaf pan with parchment paper, then grease and flour the sides. Lining the bottom helps remove the loaf easily after baking, though greasing and flouring alone also works.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, cinnamon, and salt. This removes lumps and ensures the leavening and seasonings are evenly distributed so you avoid overmixing later.
- In a large bowl, whisk the melted butter with brown sugar, granulated sugar, eggs, and vanilla until the sugars are dissolved and the mixture looks uniform.
- Stir the mashed bananas into the wet ingredients. Small lumps of banana are fine and add texture.
- Gently fold the dry ingredients into the wet mixture. Use a rubber spatula to do a few stirs, then finish with a couple of light whisks to remove large pockets of flour—some lumps are okay.
- In a small bowl, toss the chopped strawberries with a little flour. This helps the berries stay suspended in the batter and reduces color bleeding if they are frozen.
- Fold the strawberries into the batter gently, keeping a few to press onto the top before baking if desired.
- Spoon the batter into the prepared pan and bake.
Baking Tips
- Use ripe brown bananas. They are sweeter and softer, giving more banana flavor. Trim any bruises before mashing.
- Do not overmix. Overmixing develops gluten and can make the loaf tough—minor lumps are fine.
- Fresh or frozen strawberries work. If using frozen, make sure they’re pre-chopped or sliced so pieces don’t weigh down and sink to the bottom. Do not thaw frozen berries before folding them into the batter.
- Freezing: Let the loaf cool completely, wrap it tightly in plastic twice or place slices in freezer bags. Freeze up to 2 months and thaw in the refrigerator.
Ingredients
- 2 cups all-purpose flour (250 g)
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (112 g) unsalted butter, melted
- 1/2 cup (100 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups mashed banana (about 3 bananas)
- 1 1/4 cups chopped strawberries
- 2 teaspoons all-purpose flour (for tossing with berries)
Equipment
- 9×5 inch (23×13 cm) loaf pan — an 8×4 inch pan is too small for this batter
Instructions
- Preheat oven to 350°F (180°C). Line the bottom of a 9×5-inch loaf pan with parchment paper, then grease and flour the sides.
- Whisk together 2 cups flour, 1/2 teaspoon cinnamon, 1 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl; set aside.
- In a large bowl, whisk the melted butter with both sugars, the eggs, and vanilla until smooth.
- Stir the mashed bananas into the butter-sugar mixture.
- Add the dry ingredients to the wet ingredients and gently mix until combined—avoid overmixing. A few lumps are fine.
- Toss the chopped strawberries with 2 teaspoons of flour in a small bowl to help them stay suspended in the batter, then fold them in gently.
- Transfer the batter to the prepared pan and smooth the top. Optionally reserve some berries to press on top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil.
- Cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.
Notes
- Pan size: This recipe fits a 9×5-inch loaf pan; an 8×4-inch pan is too small.
- Bananas: Use ripe brown bananas for best flavor. You’ll need about 3 medium bananas (or 4 small).
- Strawberries: Fresh or frozen berries are fine; ensure frozen berries are chopped. Large whole strawberries are likely to sink.
- Storage: Store at room temperature, covered, for up to 4 days. For longer storage, freeze fully cooled slices or the whole loaf.
- Nutrition: Provided nutritional values are estimates per slice if the loaf is cut into 12 pieces.
Nutrition (per slice, estimate)
Calories: 239 kcal; Carbohydrates: 37 g; Protein: 4 g; Fat: 9 g; Saturated Fat: 5 g; Sugar: 17 g; Fiber: 2 g.