This strawberry banana bread is incredibly moist and tender. Strawberry pieces throughout add sweetness and complement the banana flavor perfectly. It’s easy, quick to make the batter, and has the best banana bread texture.
The addition of sweet strawberries makes this banana bread perfect for breakfast, a midmorning snack or an afternoon pick me up. It’s delicious with a cup of coffee, and like any banana bread, it freezes beautifully. It has a delicious banana bread flavor and the texture is moist and deliciously dense. It can easily be made with fresh or frozen berries, although the bake time will be slightly longer with frozen berries.
Making Strawberry Banana Bread
This recipe uses melted butter, so there’s no need to get out your electric mixer. Everything can be mixed by hand. Here’s the rundown, along with photos (or feel free to scroll down to get the exact recipe, without tips and photos if you feel you’re an expert banana bread baker)
- First, you’ll line the bottom of the pan with baking paper or parchment paper, then grease and flour the sides. I find this method works the best for getting the banana bread out of the pan afterwards, but you can simply grease and flour if you prefer. Preheat the oven to 350 (or 180C).
- Then whisk together your dry ingredients: flour, baking soda, cinnamon and salt. This step has a few purposes. First, it helps to get any lumps out of the flour. It also helps to avoid overmixing the batter after the dry ingredients are mixed into the wet ingredients because the baking soda, cinnamon and salt are already distributed evenly throughout the batter.
- Then in a large bowl you’ll whisk together the melted butter, brown sugar, granulated sugar, eggs and vanilla extract. When you’re done, you want to ensure that there are no longer lumps of brown sugar and that the butter doesn’t look separate from the other ingredients.
- Whisk the mashed banana into the wet ingredients. You may have lumps of banana, and that’s totally OK and expected.
- Very gently, add the dry ingredients into your wet ingredients. I typically do a few stirs with a rubber spatula, and then a few whisks with a wire whisk to ensure that there aren’t too many lumps of flour. Lumps from banana are totally fine.
- In a small bowl, toss the chopped berries with a little extra flour. This helps the berries “stick” to the batter to minimize them sinking to the bottom of your bread. As well, if you’re using frozen berries, it minimizes the risk of them bleeding color.
- Then gently fold the berries into the batter. I typically reserve a few for pressing into the top of the bread before baking.
- Spoon the batter into the prepared pan. Then pop it in the oven to bake.
- Always use brown bananas in banana bread. They’re sweeter, softer and provide way more flavor. Make sure to cut out any bruises.
- Be careful not to overmix the batter, otherwise, banana bread can get tough. Having a few lumps in the batter is totally OK.
- Fresh or frozen berries work well. If using frozen, just make sure that they’re already sliced or chopped. Full strawberries will sink to the bottom because they’re too large and heavy. Do not thaw the berries before using.
- Banana bread freezes well. Let it cool fully, then wrap tightly in plastic at least twice. Place banana bread in a freezer bag and freeze for up to 2 months. Always thaw in the fridge. You can either freeze the entire loaf, or slices this way.
If you love this strawberry banana bread, then also be sure to try:
Strawberry Banana Bread
- 9x5 inch (23x13 cm) loaf plan an 8x4 inch loaf pan is too small for this recipe
- 2 cups all-purpose flour (250 grams)
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams) melted
- ½ cup brown sugar (100 grams) packed
- ¼ cup granulated sugar (50 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups mashed banana about 3 bananas
- 1 ¼ cup chopped strawberries
- 2 teaspoons all-purpose flour
- Preheat the oven to 350F (180C). Line the bottom of a 9x5 inch (23x13 cm) loaf pan with parchment paper. Grease and flour the sides.
- In a medium bowl, whisk together the 2 cups flour, cinnamon, baking soda and salt. Set aside.
- In a large bowl, whisk together the melted butter, sugars, eggs and vanilla extract.
- Whisk the mashed banana into the butter mixture.
- Add the dry ingredients into the liquid ingredients. Gently mix them together. I typically do a few stirs by had with a rubber spatula, and then whisk the mixture a few times to remove any big lumps of flour. Having some lumps is OK.
- In a separate small bowl, toss the chopped berries with the 2 teaspoons of flour.
- Gently fold the chopped berries into the batter.
- Spoon the batter into the prepared pan.
- Place in the oven to bake for about 50-60 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs. If you notice the top is starting to brown too much, tent a piece of aluminum foil and place over the top of the pan.
- Pan Size: This recipe has too much batter to fit into an 8x4 inch loaf pan.
- Bananas: Use brown bananas in baking. Cut out any bruises. You'll need about 3 bananas for this recipe, or 4 small bananas.
- Strawberries: Fresh or frozen berries work in this recipe. However, if using frozen ensure that they're chopped or sliced. Large strawberries are too heavy and will sink to the bottom of the loaf.
- Storage: Store banana bread covered in plastic or in an airtight container at room temperature for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 slice, assuming the loaf is sliced into 12 equal-sized pieces.