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Strawberry Banana Bread

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close up shot of Strawberry Banana Bread on a cutting board
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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Table of Contents
  1. Strawberry Banana Bread Ingredients
  2. How to Make This Strawberry Banana Bread Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

close up shot of Strawberry Banana Bread on a cutting board

Strawberry Banana Bread Ingredients

Strawberry Banana Bread raw ingredients that are labeled

You’ll need:

For the Bread

  • 1¾ cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed bananas (from 2-3 very ripe medium-sized bananas)
  • 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

PRO TIP:

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

For the 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
  • Optional – red gel food coloring (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 the thick Greek-style yogurt. 

How to Make This Strawberry Banana Bread Recipe

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.

OUR RECIPE DEVELOPER SAYS

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.

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.

flour, baking powder, baking soda, and salt whisked in a bowl

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.

sugar, egg, and vanilla added to the banana mixture and whisked together in a bowl

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

flour mixture added to the sugar mixture in a bowl and folded together

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. 

PRO TIP:

Tossing the strawberries in flour will help keep them from sinking in the batter.

flour added to the strawberries in a bowl and stirred

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

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread as the suggested baking time approaches.

strawberries added to the batter in a bowl

STEP EIGHT: 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.

PRO TIP:

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.

Strawberry Banana Bread batter baked in a baking dish

STEP NINE: 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.

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 1 teaspoon), or if it is too thin, a little more powdered sugar (start with 2 tablespoons and add more as needed).

powdered sugar, butter, heavy cream, strawberry extract and salt whisked together in a bowl

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

pink food coloring added to the glaze in a bowl

STEP THREE: 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. 

PRO TIP:

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.

glaze spread over the bread in a cooling rack

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

How To Serve

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.

Storage

IN THE FRIDGE: Store any leftovers of your banana strawberry bread in an airtight container in the refrigerator for up to 5 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 1 month. Wrap tightly in plastic wrap, then wrap in aluminum foil. Allow the loaf to completely thaw in the refrigerator overnight before glazing.

a close up shot of a slice of Strawberry Banana Bread on a plate

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 bread will be a perfect addition to your breakfast or afternoon snack.

FREQUENTLY ASKED QUESTIONS

How do you keep the strawberries from sinking?

Coating the strawberries in flour will help keep them suspended in your batter, so they don’t sink during baking.

Can I use frozen strawberries? 

It is best to use fresh strawberries, as frozen ones may add too much extra moisture to your bread.

How do you store this strawberry quick bread recipe?

You can store strawberry banana bread in plastic wrap or an airtight container at room temperature for several days.

Can strawberry banana bread be frozen?

You can freeze this easy quick bread recipe by wrapping it in plastic wrap and then aluminum foil before putting it in the freezer.

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close up shot of Strawberry Banana Bread on a cutting board

Strawberry Banana Bread

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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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients
  

Bread

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

Glaze

  • cups powdered sugar, sifted
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons whole milk
  • 1 teaspoon strawberry extract, I used LorAnn brand
  • 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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