Strawberry Banana Bread: A Fruity Twist on a Classic Favorite

Banana bread is a beloved classic, but when you add sweet, juicy strawberries into the mix, something truly special happens. Strawberry Banana Bread is soft, moist, and bursting with fresh fruit flavor. It keeps everything you love about traditional banana bread—tender crumb, comforting aroma, and rich sweetness—while adding bright strawberry notes that make each slice feel lighter and more vibrant.

This bread is perfect for breakfast, dessert, or afternoon snacking. It’s easy to make, visually beautiful, and a wonderful way to use ripe bananas and fresh strawberries in one irresistible loaf.

Why Strawberries and Bananas Work Together

Bananas bring natural sweetness and moisture to baked goods, while strawberries add freshness, color, and a subtle tang. Together, they create balance. The banana forms the soft, rich base, while the strawberries cut through with bursts of fruity brightness.

When baked properly, strawberries soften without disappearing, creating juicy pockets throughout the loaf that contrast beautifully with the banana-scented crumb.

What Makes This Strawberry Banana Bread Special

• Extremely moist without being dense
• Balanced sweetness from fruit, not excess sugar
• Tender crumb with visible fruit pieces
• Easy, no-fuss quick bread method
• Freezer-friendly and make-ahead friendly

This recipe is designed to be reliable, approachable, and bakery-quality every time.

Ingredients

• 2 ripe bananas, mashed
• 1 cup fresh strawberries, diced
• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• ¼ cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon lemon juice (to brighten strawberry flavor)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a bowl, toss diced strawberries with 1 tablespoon of flour to prevent sinking. Set aside.
3. In a large bowl, whisk mashed bananas, melted butter, and sugar until smooth.
4. Add eggs, yogurt, vanilla extract, and lemon juice. Whisk until fully combined.
5. In another bowl, whisk flour, baking soda, and salt.
6. Gently fold dry ingredients into wet ingredients just until combined.
7. Fold in strawberries carefully to avoid crushing them.
8. Pour batter into prepared loaf pan and smooth the top.
9. Bake for 55–65 minutes, until a toothpick inserted in the center comes out mostly clean.
10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Strawberry Banana Bread

A moist quick bread made with ripe bananas and fresh strawberries for a fruity, tender loaf.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Dessert, Quick Bread

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 2 bananas ripe, mashed
• 1 cup strawberries fresh, diced
• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 0.5 cup unsalted butter melted
• 2 eggs large
• 0.25 cup yogurt or sour cream
• 1 tsp vanilla extract
• 1 tsp baking soda
• 0.5 tsp salt
• 1 tsp lemon juice

Equipment

• Loaf pan
• Mixing bowls
• Whisk
• Wire rack

Method

 

1. Preheat oven to 350°F (175°C) and prepare loaf pan.
2. Toss strawberries with flour and set aside.
3. Mix bananas, butter, and sugar until smooth.
4. Add eggs, yogurt, vanilla, and lemon juice.
5. Fold in dry ingredients gently.
6. Fold in strawberries and bake until set.

Notes

Cool completely before slicing for best texture.

Choosing the Best Bananas

The best bananas for banana bread are deeply ripe—yellow with brown spots or fully speckled. Overripe bananas are sweeter, softer, and more aromatic, creating better texture and flavor.

Avoid underripe bananas; they lack sweetness and won’t mash smoothly.

Fresh vs Frozen Strawberries

Fresh strawberries

• Best texture and color
• Less moisture release
• Cleaner fruit flavor

Frozen strawberries

• Can be used if thawed and drained well
• Chop while still slightly frozen
• Expect more moisture and color streaks

Fresh strawberries are recommended for best results.

Preventing Soggy Bread

Strawberries contain a lot of moisture. This recipe uses several techniques to keep the loaf tender but not wet:

• Tossing strawberries in flour
• Using yogurt for structure
• Avoiding overmixing

These steps help the bread bake evenly and slice cleanly.

Flavor Variations

Strawberry Banana Nut Bread
Add ½ cup chopped walnuts or pecans.

Strawberry Banana Chocolate Chip Bread
Fold in ½ cup white or dark chocolate chips.

Strawberry Banana Muffins
Divide batter into muffin tins and bake 18–22 minutes.

Lemon Strawberry Banana Bread
Add lemon zest for extra brightness.

Storage & Make-Ahead Tips

• Store at room temperature, wrapped tightly, for up to 3 days
• Refrigerate for up to 5 days for longer freshness
• Freeze slices individually for up to 2 months

Thaw at room temperature or warm gently before serving.

Serving Suggestions

• Warm with butter
• Lightly toasted with cream cheese
• Served with coffee or tea
• Drizzled with strawberry glaze for dessert

This bread is versatile enough for any time of day.

Why This Recipe Works

This recipe balances moisture and structure carefully. The bananas provide softness, the strawberries add freshness, and the yogurt gives stability without heaviness. The result is a loaf that’s tender, flavorful, and dependable.

It’s a simple recipe with thoughtful technique—exactly what great quick bread should be.

Final Thoughts

Strawberry Banana Bread is a beautiful twist on a classic that feels both comforting and refreshing. It’s fruity without being overwhelming, sweet without being heavy, and easy enough to make anytime you have ripe bananas on hand.

Once you bake it, it’s guaranteed to become a repeat favorite.