Strawberry Banana Bread Recipe

I turned overripe bananas and fresh strawberries into a Strawberry Banana Loaf with a surprising secret ingredient that makes this version unlike any you’ve tried.

I never thought a simple slice of Strawberry Banana Bread would make me pause, but this one did. With chopped fresh strawberries tugging bright and sweet against mashed ripe bananas it landed somewhere between familiar and a little rebellious.

It’s not just another entry in Banana And Strawberry Recipes or your usual Strawberry Banana Loaf, it surprises you with tiny sweet pockets and a texture that makes you wonder how something so ordinary can taste so different. I kept finding myself sneaking another piece, and honestly I dont even feel bad about it.

Ingredients

• Ripe bananas add natural sweetness, moisture and fiber helping tender crumb and flavor
• Fresh strawberries give brightness and a fruity tang plus vitamin C and antioxidants
• All purpose flour provides structure and carbs, so bread holds together and rises
• Granulated sugar sweetens and helps crust brown, adds quick energy and tenderness
• Melted butter brings richness, flavor and softer texture, also helps keep it moist
• Yogurt or sour cream adds tang, moisture and a bit of protein
• Eggs bind ingredients, add protein and lift, keeping crumb light but rich
• Chopped walnuts give crunch, healthy fats and earthy flavor, optional but nice

Ingredient Quantities

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 to 3 bananas)
• 1/2 cup plain yogurt or sour cream
• 1 cup chopped fresh strawberries, try to use ripe ones
• 1/2 cup chopped walnuts or pecans (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment, or lightly butter and flour it, that makes it way easier to get out later.

2. In a medium bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon if you want cinnamon flavor.

3. In a large bowl mix 1/2 cup melted unsalted butter with 3/4 cup granulated sugar until combined, then beat in 2 large eggs one at a time, and stir in 1 teaspoon vanilla extract.

4. Stir 1 cup mashed ripe bananas and 1/2 cup plain yogurt or sour cream into the butter mixture until blended. Room temp eggs and yogurt help everything combine smoother.

5. Add the dry ingredients to the wet and fold with a spatula until just combined, don’t overmix, it’s okay if the batter is a little lumpy.

6. Toss 1 cup chopped fresh strawberries and 1/2 cup chopped walnuts or pecans (if using) with a tablespoon of the reserved flour from the dry mix so they don’t all sink to the bottom.

7. Gently fold the strawberry and nut mixture into the batter until evenly distributed, being careful not to crush the berries.

8. Spoon batter into the prepared loaf pan, smooth the top and optionally scatter a few extra strawberry pieces or a light sprinkle of sugar on top for a pretty crust.

9. Bake 50 to 65 minutes, start checking at 50 minutes; it’s done when a toothpick in the center comes out with a few moist crumbs but not wet batter. If the top browns too fast, tent loosely with foil.

10. Let the loaf cool in the pan 10 to 15 minutes, then lift out with the parchment and cool on a wire rack before slicing. Leftovers keep well wrapped at room temp for 2 days or in the fridge up to 4 days.

Equipment Needed

1. 9×5 inch loaf pan, plus parchment paper or butter and flour for the pan
2. Medium mixing bowl (for dry ingredients)
3. Large mixing bowl (for wet ingredients)
4. Measuring cups and spoons
5. Whisk (for dry mix and sugar/butter)
6. Rubber spatula for folding and scraping the bowl
7. Fork or potato masher for mashing bananas
8. Knife and cutting board for strawberries and nuts
9. Wire cooling rack and a toothpick to test doneness

FAQ

Strawberry Banana Bread Recipe Substitutions and Variations

• All-purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier loaf, or use a 1:1 gluten-free flour blend (add about 1/4 tsp xanthan gum if the blend doesn’t include it).
• Unsalted butter, melted: replace with an equal amount neutral oil (canola or vegetable) or melted coconut oil for a mild coconut note, you’ll keep the same volume.
• Granulated sugar: use light or dark brown sugar 1:1 for extra moisture and caramel flavor, or use about 2/3 cup honey or maple syrup but cut other liquid by ~3 tbsp and bake 25°F lower.
• Plain yogurt or sour cream: swap with equal Greek yogurt or 1/2 cup buttermilk for tang, or use 1/2 cup unsweetened applesauce to cut fat (it’ll be a bit denser and slightly sweeter).

Pro Tips

Pro tips:
1) Let the eggs, yogurt and bananas warm up to room temp first, it makes the batter blend way smoother. Cold stuff can make the melted butter firm back up and you end up with lumps or uneven texture, so wait the 20 to 30 minutes.

2) Toss the strawberries and nuts in a little flour, like a tablespoon, before folding them in. That helps stop the berries from sinking and also keeps them from bleeding all through the loaf. Don’t press or mash them when you fold, be gentle.

3) Fold until just combined, stop as soon as the dry streaks are gone. Overmixing wakes up the gluten and makes the loaf dense and chewy instead of soft. It’s fine if the batter looks a bit lumpy.

4) Check for doneness the smart way: start peeking at 50 minutes, use a toothpick but also feel the top it should spring back a little. If you have an instant read thermometer aim for about 200 to 205°F in the center. If the top is getting too brown, loosely tent with foil.