I make this strawberry banana bread when I want something soft, fruity, and comforting. The sweetness of ripe bananas blends perfectly with juicy strawberries, creating a moist loaf that works for breakfast, snacks, or even dessert.
Why You’ll Love This Recipe
I love how simple this recipe is to put together with basic ingredients I usually already have at home. The bananas add natural sweetness and moisture, while the strawberries bring a fresh, slightly tangy flavor. I also enjoy how the bread stays soft for days and fills my kitchen with a warm, inviting aroma while baking.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup fresh strawberries, chopped
1/4 cup milk
directions
I start by preheating my oven to 180°C (350°F) and greasing a loaf pan. In a bowl, I mix the flour, baking soda, salt, and cinnamon. In another bowl, I whisk together the melted butter and sugar until smooth, then I add the eggs and vanilla extract.
Next, I stir in the mashed bananas and milk, mixing until everything is well combined. I gradually fold the dry ingredients into the wet mixture, being careful not to overmix. I gently fold in the chopped strawberries at the end.
I pour the batter into the prepared loaf pan and smooth the top. I bake it for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. I let the bread cool in the pan for a bit before transferring it to a rack to cool completely.
Servings and timing
I usually get about 8 to 10 slices from one loaf. The preparation takes around 15 minutes, and the baking time is about 50 to 60 minutes, so the total time is roughly 1 hour and 10 minutes.
Variations
I sometimes add a handful of chopped nuts like walnuts or pecans for extra crunch. When I want a sweeter touch, I mix in a few chocolate chips. If I feel like experimenting, I swap half of the strawberries with blueberries for a mixed berry version.
storage/reheating
I store the bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. When I want to reheat a slice, I warm it in the microwave for about 10 to 15 seconds, which brings back its softness.
FAQs
Can I use frozen strawberries?
I can use frozen strawberries, but I make sure to thaw and drain them well to avoid excess moisture in the batter.
How ripe should the bananas be?
I prefer very ripe bananas with brown spots because they are sweeter and mash more easily.
Can I make this recipe gluten-free?
I can substitute the all-purpose flour with a gluten-free flour blend, making sure it is suitable for baking.
Why is my bread too dense?
I notice this happens when I overmix the batter, so I try to mix just until combined.
Can I reduce the sugar?
I sometimes reduce the sugar slightly since the bananas already add natural sweetness, and the bread still turns out great.
Conclusion
I find this strawberry banana bread to be a reliable and delicious recipe that always turns out moist and flavorful. It’s easy to customize and perfect for using up ripe bananas and fresh strawberries, making it a go-to bake in my kitchen.
A soft, moist, and fruity strawberry banana bread that combines the natural sweetness of ripe bananas with the fresh, slightly tangy flavor of strawberries, perfect for breakfast, snacks, or dessert.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup fresh strawberries, chopped
1/4 cup milk
Instructions
Preheat oven to 180°C (350°F) and grease a loaf pan.
In a bowl, mix flour, baking soda, salt, and cinnamon.
In another bowl, whisk melted butter and sugar until smooth.
Add eggs and vanilla extract, mixing well.
Stir in mashed bananas and milk until combined.
Gradually fold dry ingredients into wet mixture without overmixing.
Gently fold in chopped strawberries.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan briefly, then transfer to a rack to cool completely.
Notes
Use very ripe bananas for better sweetness and texture.
Do not overmix the batter to avoid dense bread.
Frozen strawberries can be used if thawed and drained well.
Add nuts or chocolate chips for variation.
Store in an airtight container to maintain freshness.
