Strawberry Banana Bread

With bursts of ripe strawberries and delicious banana flavor, this moist strawberry banana bread will be a welcome addition to your breakfast table.

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This delicious strawberry banana bread has summer written all over it. A slice of the moist banana bread is brimming with bursts of sweet juicy strawberries that will bring hints of sunshine, strawberry season, and fresh fruit.

Strawberry Banana Bread Ingredients

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This delightful bread blends ripe bananas, juicy strawberries, and a hint of tangy yogurt, while the strawberry glaze adds a touch of decadence.

You’ll need:

For The Bread:

• 1¾ cups of all-purpose flour, divided into 1½ cups and ¼ cup
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• ¼ teaspoon of salt
• 1 cup of mashed bananas (from 2-3 very ripe medium-sized bananas)
• ⅓ cup of full-fat Greek-style plain yogurt
• ⅓ cup of canola oil
• ¾ cup of granulated sugar
• 1 large egg, room temperature
• 1 teaspoon of vanilla extract
• 1 cup of diced fresh strawberries

PRO TIP:

For the best results, the more overripe the bananas, the better.

For The Glaze:

• 1¼ cups of powdered sugar, sifted
• 2 tablespoons of unsalted butter, melted and cooled
• 2 tablespoons of whole milk
• 1 teaspoon of strawberry extract (I used LorAnn brand)
• ⅛ teaspoon of salt
• red gel food coloring, optional (my strawberry extract is tinted red, so it gives my glaze that beautiful pink color. If your extract is clear, you can add a couple of drops of red food coloring to get the desired shade of pink for your glaze.)

PRO TIP:

This recipe is best made with fresh strawberries when they are in season between June and August.

Substitutions And Additions

CHOCOLATE CHIPS: Add even more flavor to your strawberry banana bread loaf with a handful of white or milk chocolate chips mixed into the batter.

BERRIES: In this easy bread recipe, you could substitute strawberries for other berries, such as blueberries or raspberries.

CANOLA OIL: You can substitute the canola oil for any neutral, light oil in this recipe. I have used grapeseed, vegetable, and avocado oil.

I have even used coconut oil, which has tasted good, too, if you are not sensitive to the ever-so-slight coconut flavor.

FLOUR: I have substituted ½ cup of white whole wheat flour (I prefer the King Arthur brand) for ½ cup of the all-purpose flour and added 2 tablespoons of ground golden flax to make this a little healthier.

GREEK YOGURT: If you do not have full-fat unflavored or plain Greek yogurt, you can substitute it with full-fat sour cream.

If you have traditional-style plain yogurt, you can place a large coffee filter into a fine mesh strainer, set it over top of a bowl, and put the yogurt into the filter to allow all the excess liquid to strain from the yogurt.

This will give you the consistency of thick Greek-style yogurt. 

How To Make This Strawberry Banana Bread Recipe

Let’s walk through the simple steps for making the bread batter, followed by the sweet, pink glaze.

For The Bread

STEP ONE: Preheat the oven to 350°F. Spray an 8½ x 4½ loaf pan with baking spray (Baker’s Joy or a generic version) and set it aside.

STEP TWO: In a medium bowl, combine the 1½ cups of all-purpose flour, baking powder, baking soda, and salt. Set the dry ingredients aside.

STEP THREE: In a large mixing bowl, whisk together the mashed bananas, full-fat Greek-style plain yogurt, and canola oil until thoroughly combined.

STEP FOUR: Add the granulated sugar, egg, and vanilla extract to the banana mixture and whisk again until all the ingredients are fully incorporated.

STEP FIVE: Add the flour mixture to the wet ingredients and stir together just until all the flour has been incorporated. Do not overmix.

STEP SIX: Add the remaining ¼ cup of all-purpose flour to your diced fresh strawberries and gently stir to coat all the berries in the flour. 

STEP SEVEN: Fold the flour-coated diced strawberries into the banana bread batter.

STEP EIGHT: Transfer your strawberry banana bread batter to your prepared loaf pan.

Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.

STEP NINE: Once your bread has come out of the oven, you will want to let it cool in the pan for 15 minutes.

Transfer it to a cooling rack to cool completely on the counter before adding your strawberry glaze.

For The Glaze

STEP ONE: To make the strawberry glaze, add the sifted powdered sugar, melted & cooled unsalted butter, heavy cream, strawberry extract, salt, and optional food coloring to a medium bowl.

Whisk to combine until no lumps remain.

If your glaze is too thick, you can add just a bit more milk. Start with one teaspoon.

If it is too thin, a little more powdered sugar. Start with two tablespoons and add more as needed.

STEP TWO: If desired, add a few drops of food coloring to make your glaze pink.

STEP THREE: Slowly spoon the glaze over the top of the completely cooled strawberry banana bread loaf.

Using the back of a large spoon or an offset spatula, spread the glaze over the entire top of the strawberry banana bread loaf. 

STEP FOUR: Once your glaze has firmed up, you can slice and serve your strawberry banana bread. 

How To Serve This Strawberry Banana Loaf

This sweet bread is incredibly tasty on its own or warmed with a little bit of butter on top.

A hot cup of tea, coffee, or homemade pumpkin spice latte will complete your meal or snack in just the right way.

The scrumptious bread is also a great option to give as a homemade gift to friends or neighbors.

Don’t forget to add our sweet strawberry bread recipe and our favorite banana bread recipe to your repertoire for more easy quick breads.

MORE BREAD RECIPES

Quick Breads

Gorilla Bread

Breakfast Breads

No Knead Dutch Oven Bread Recipe

Storing Banana Strawberry Bread

We’ve got a couple of handy tips for storing this tasty bread to enjoy later.

IN THE FRIDGE: Store any leftovers of your banana strawberry bread in an airtight container in the refrigerator for up to five days. 

IN THE FREEZER: This is a great quick bread to make ahead as it keeps wonderfully in the freezer.

You can freeze the unglazed banana and strawberry bread for up to one month. Wrap tightly in plastic wrap, then wrap in aluminum foil.

Allow the loaf to completely thaw in the refrigerator overnight before glazing.

This tasty bread is a yummy variation of classic banana bread. The delicious pops of red scattered throughout the bread lead to bites of sweet strawberries. This divine strawberry banana bread will be a perfect addition to your breakfast or afternoon snack.

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Strawberry Banana Bread

5 from 1 vote

With bursts of ripe strawberries and delicious banana flavor, this moist strawberry banana bread will be a welcome addition to your breakfast table.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

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Ingredients

  

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Bread

• 1¾ cups all-purpose flour, divided into 1½ cups and ¼ cup
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed bananas, from 2 to 3 very ripe medium-sized banana
• ⅓ cup full-fat Greek-style plain yogurt
• ⅓ cup canola oil
• ¾ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup diced fresh strawberries

Glaze

• 1¼ cups powdered sugar, sifted
• 2 tablespoons unsalted butter, melted and cooled
• 2 tablespoons whole milk
• 1 teaspoon strawberry extract, I used LorAnn brand
• ⅛ teaspoon salt
• red gel food coloring, optional

Instructions

 

• Preheat the oven to 350°F. Spray an 8.5 x 4.5 loaf pan with baker’s spray. Set aside.
• In a medium bowl, combine the 1½ cups of all-purpose flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, whisk together the mashed bananas, full-fat Greek-style plain yogurt, and canola oil until thoroughly combined.
• Add the granulated sugar, egg, and vanilla extract to the banana mixture and whisk again until all the ingredients are fully incorporated.
• To the wet ingredients, add the flour mixture and stir together just until all the flour has been incorporated. Do not overmix.
• Add the remaining ¼ cup of all-purpose flour to your diced fresh strawberries and gently stir to coat all the berries in the flour. This helps keep the pieces of strawberries from settling to the bottom of the bread when baked.
• Fold the flour-coated diced strawberries into the banana bread batter.
• Transfer your strawberry banana bread batter to your prepared loaf pan and bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. You may want to tent your bread with aluminum foil at the 45-minute mark to prevent over-browning.
• Once your bread has come out of the oven, you will want to let it cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely on the counter before adding your strawberry glaze.
• To make the strawberry glaze, you will add the sifted powdered sugar, melted & cooled unsalted butter, heavy cream, strawberry extract, and salt to a medium bowl. Whisk to combine until no lumps remain. If your glaze is too thick, you can add just a bit more milk (start with 1 teaspoon), or if it is too thin, a little more powdered sugar (start with 2 tablespoons and add more as needed).
• Slowly spoon the glaze over the top of the completely cooled strawberry banana bread loaf, and using the back of a large spoon or an offset spatula, spread the glaze over the entire top of the strawberry banana bread loaf. You may want to place a piece of wax or parchment paper underneath the cooling rack before you spoon on the glaze in case any of the glaze drips off the sides of the bread to make clean-up easier.
• Once your glaze has firmed up, you can slice and serve your strawberry banana bread.

Notes

• You can use a 9 x 5-inch loaf pan instead of the 8½ x 4½-inch pan. Shorten the bake time to 45 minutes. You can also bake this in 3 mini loaf pans, and they will take about 30-35 minutes to bake.
• Tossing the strawberries in flour will help keep them from sinking in the batter.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bars as the suggested baking time approaches.
• After baking for 45 minutes, if the bread top begins to brown too quickly, tent the bread with aluminum foil for the remaining time to prevent over-browning.
• Leave the bread on the wire rack and place a piece of wax or parchment paper underneath before you spoon the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

Nutrition

Calories: 402kcal | Carbohydrates: 67g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 195mg | Potassium: 240mg | Fiber: 2g | Sugar: 42g | Vitamin A: 158IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg

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