Strawberry banana bread is a great way to use up both strawberries and bananas! Strawberries and bananas have always gone together, so why not try them baked together into bread? This recipe makes simple, tasty banana bread that is loaded with fresh strawberries.
For more delicious strawberry baking recipes, you can also make my Strawberry Muffins recipe or my simple Strawberry Bread (that one is great for when you don’t have bananas).
Strawberry Banana Bread
Banana bread is an amazing treat all on its own, but by adding in some fresh strawberries as well, you end up with something pretty awesome.
The key with this recipe is to use both very ripe bananas and very fresh strawberries. The riper the bananas, the sweeter and easier they will be to work with, while the strawberries should be as sweet as possible.
Along with the reliable bakers trick of coating the strawberries in flour to absorb a little of the juice, this recipe is easy to make reliable and delicious strawberry banana bread every single time.
Strawberry Banana Bread Ingredients
Make sure you look carefully at the recipe card at the bottom so you can get the exact ingredients needed down below. And yes, I forgot the vanilla in the photo.
- Butter
- White sugar
- Eggs
- Ripe bananas
- Vanilla
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Fresh strawberries
How To Make Strawberry Banana Bread
- Grease a standard loaf pan
- Cream together the butter and sugar until completely smooth
- One at a time, add in the eggs, beating until smooth and scraping down the sides as necessary
- Mix in the mashed bananas and vanilla
- Whisk together all of the dry ingredients
- Stir the dry ingredients into the wet carefully, adding in the strawberries after coating them in a small amount of flour
- Fold in the strawberries, being careful not to over mix the batter
- Spoon or pour the batter into the loaf pan
- Bake for 60 minutes at 350 Fahrenheit, or until a cake tester or toothpick inserted into the center comes out clean
- Cool for 10 minutes in the pan, then completely cool on a wire rack, then serve
Use Very Ripe Bananas For This Recipe
Banana bread is one of those recipes that whenever you want it, you never seem to have bananas, and whenever you have too many bananas at the same time, you don’t feel like banana bread. Unless you are me and….
…. always buy just a little bit more bananas than you need to and chuck them in the freezer once they start getting too ripe. Thanks to their skins, you can actually just store them in the freezer uncovered the moment they start turning brown.
That way, you can have banana bread whenever you get the desire for it – you just need to go and defrost some bananas. I have at least 12 bananas ready to go in my freezer at any given time!
How to Ripen Bananas Faster
To make banana bread when you’ve only got fresh bananas to hand, store your bananas in a paper bag on the windowsill. The paper bag will help keep the ethylene produced by the banana within the bag, which will encourage it to ripen faster, meaning you only have to wait a day or two rather than a full week for your bananas to start to get overripe.
You can also roast them on a baking sheet at 300 °F for 30 minutes, then use the cooled bananas in a recipe.
Why Do You Toss The Strawberries In Flour?
One secret trick in this recipe that bakers know about is to coat the strawberry pieces with a little bit of flour before mixing them into the rest of the batter.
This makes it so much easier to mix the strawberries throughout the bread by making sure that the strawberry juices don’t mix in with all of the bread dough.
If you didn’t coat the berry pieces with flour first, the juices would stain the rest of the dough, and you would be left with a weirdly pinkish-purple bread in places. It also helps prevent too much moisture in that one pocket where the strawberry piece is baking.
Looking for more delicious Bread recipes? Try these out:
Mom’s Best Banana Bread Recipe
Happy baking! Let me know if you try it!
Love,
Karlynn
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Strawberry Banana Bread
Ingredients
- 1/2 cup butter
- 1 cup white sugar
- 2 large eggs
- 1 cup very ripe mashed banana
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries washed, hulled and sliced small
- 1 tablespoon flour for tossing strawberries
Optional Add- Ins
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 350 °F. Grease and flour a standard loaf pan and set aside.
- Cream the butter and sugar together until smooth and combined.
- Add in the eggs, one at a time, beating until smooth.
- Mix in the mashed bananas and vanilla.
- Whisk together the dry ingredients.
- Stir the dry ingredients into the wet until just combined. Toss the strawberries in the tablespoon of flour.
- Add in the strawberries and gently fold in until they are evenly dispersed throughout the batter.
- Spoon the batter into the prepared loaf pan.
- Bake in the oven for 50-60 minutes, until a cake tester or toothpick inserted comes out clean.
- Remove and cool in the pan for 10 minutes, then release from the pan and cool on a baking rack.
- Keep wrapped or in a container at room temperature for 3-4 days, or wrap up and freeze for later.
Notes
- The add ins are delicious if you like a cinnamon flavored banana bread!
Mary says
My loaf pan is regular size, but for some reason the strawberry Banana Bread cake kept sticking to the toothpick. It took an extra 20 minutes to bake. Then it was quite dry. After putting it in a sealed plastic
Bag for 2 days it was perfectly moist and wonderful. I could not stop eating it. Six stars.
Anne says
On the strawberries, the instructions say “sliced small”. Do you use entire slices of strawberries, or do you cut the slices into smaller pieces, thin slices…?