Unbelievably moist and perfectly sweet, my Strawberry Banana Bread is a delicious spin on your favorite classic banana bread. It’s so berry tasty!

Strawberry Banana Bread by The BakerMama

The Berry Best Banana Bread

Oh, y’all. Prepare yourselves. I have been wanting to make a Strawberry Banana Bread recipe for the longest time. And friends, I don’t think it gets any better than this! Can’t you tell from the picture just how moist it is? It’s amazing. Sweet, but not too sweet, with a crackly crust and spongey inside. It’s such a delicious, sweet and easy banana bread recipe that you’ll love adding to your spring and summer baking rotation! I can’t wait to make this for Easter. Though, I should probably make two loaves. It goes quick!

Strawberry Banana Bread by The BakerMama

This strawberry banana bread recipe has all the things I love about classic banana bread. Sweet, ripened bananas, creamy butter, a little vanilla extract and just the right amount of sugar. And then you add the strawberries! They bring so much natural sweetness and a hint of pink to make your banana bread ready for spring! A sprinkle of sugar on top finishes things off sweetly and adds to the wonderful texture!

Strawberry Banana Bread by The BakerMama

How to Make Strawberry Banana Bread

First, preheat oven to 350°F. Lightly grease an 8-inch x 4-inch loaf pan with non-stick cooking spray. Set aside.

Place the butter in a large microwave-safe mixing bowl and melt in the microwave until just melted. Whisk in the sugar until smooth. Whisk in the beaten eggs until well incorporated. Add the vanilla and mashed banana and whisk until just combined.

Gently stir in the flour and baking soda. Fold in the chopped fresh strawberries.

Pour the batter evenly into the prepared loaf pan. Sprinkle the top evenly with about 1 tablespoon sugar.

Strawberry Banana Bread by The BakerMama

Bake for 45-50 minutes or until a cake tester inserted in the center comes out clean. If the top of the bread is golden brown before the middle is completely baked through, tent the loaf pan with foil and continue to bake until the bread is cooked all the way through.

Let the bread cool in the pan completely. Store the strawberry bread at room temperature wrapped in foil. It should last on the counter for three days. But I bet it gets eaten long before then! To freeze, first let it cool completely. Then wrap it tightly in plastic wrap, and put it into a freezer-safe baggie before storing in the freezer. Wrap the bread as airtight as possible. When stored properly in the freezer, bread will maintain great quality for 2-3 months. To thaw, let it sit, loosely covered, on the counter for several hours.

Strawberry Banana Bread by The BakerMama

More Banana Bread Recipes You’ll Love

From classic to flourless to chocolate and everything in-between, you won’t want to miss any of  The Best Banana Bread Recipes!

The Best Banana Bread Recipes by The BakerMama

More Strawberry Recipes

Sweet, juicy strawberries make My Berry Best Strawberry Recipes instant family favorites! From simple treats to downright decadent desserts, they’re perfectly irresistible.

My Berry Best Strawberry Recipes by The BakerMama

If you make this Strawberry Banana Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Strawberry Banana Bread by The BakerMama

Strawberry Banana Bread

  • Author: The BakerMama

Description

Unbelievably moist and perfectly sweet, my Strawberry Banana Bread is a delicious spin on your favorite classic banana bread. It’s so berry tasty!


Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • ½ cup granulated sugar, plus more for sprinkling on top
  • 1 large egg, lightly beaten
  • ½ teaspoon vanilla
  • 1 cup mashed banana (about 3 medium bananas)
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup chopped fresh strawberries

Instructions

  1. Preheat oven to 350°F. Lightly grease an 8-inch x 4-inch loaf pan with non-stick cooking spray. Set aside.
  2. Place the butter in a large microwave-safe mixing bowl and melt in the microwave until just melted. Whisk in the sugar until smooth. Whisk in the beaten eggs until well incorporated. Add the vanilla and mashed banana and whisk until just combined.
  3. Gently stir in the flour and baking soda. Fold in the chopped fresh strawberries.
  4. Pour the batter evenly into the prepared loaf pan. Sprinkle the top evenly with about 1 tablespoon sugar.
  5. Bake for 45-50 minutes or until a cake tester inserted in the center comes out clean. If the top of the bread is golden brown before the middle is completely baked through, tent the loaf pan with foil and continue to bake until the bread is cooked all the way through.
  6. Let the bread cool in the pan completely.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. Hi Mary! I haven’t tested the recipe with a sugar alternative, but you could certainly try adding an extra 1/4 cup mashed ripe banana for the 1/2 cup sugar called for in the recipe. You could also try replacing the sugar with coconut sugar, maple syrup, honey, etc. Hope this helps. Enjoy!

  1. I made this yesterday and it is SO good, as are all of your recipes! I was wondering if 1 cup of flour is correct though? Mine seemed flatter than other breads, and I noticed most of your quick breads have 2 cups of flour. Thanks for all of your recipes!

    1. Hi Cheryl! I’m so happy to hear you’ve baked and enjoyed this bread. What size pan did you use? I’m wondering if you used a larger loaf pan than I do? Also, did you measure your mashed banana? Sometimes more banana than the recipe calls for can weigh down the batter preventing it from rising as well. Was the loaf baked all the way through? If you notice the top is browning before the center is baked all the way through, I recommend tenting the pan with foil so the bread continues to bake and rise without the top of the loaf burning. The recipe is written correctly. We bake it frequently and it rises beautifully each time. I hope this helps and that you continue to enjoy!

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