Strawberry Banana Bread – Moist Fruit-Filled Banana Bread Recipe
This Strawberry Banana Bread is a fruity twist on a classic favorite! Made with ripe bananas and juicy strawberries, it’s moist, tender, and bursting with flavor. Perfect for breakfast, brunch, or a sweet afternoon snack—this easy loaf is a crowd-pleaser every time.
Equipment
- 9x5 loaf pan
- Mixing bowl
- Whisk
- Rubber spatula
- Cooling rack
- Optional: parchment paper
Ingredients
- 3 overripe bananas, mashed
- 2 large eggs
- ½ cup oil (vegetable or coconut) or melted butter
- ½ cup yogurt or sour cream
- 1 tsp vanilla extract
- 1 cup granulated sugar or brown sugar
- 2 cups all-purpose flour (or 1:1 gluten-free blend)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup fresh strawberries, diced
- Optional: ½ tsp cinnamon, 1 tsp lemon zest, ½ cup chopped nuts or mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5 loaf pan.
- Mash bananas in a large bowl until smooth.
- Whisk in eggs, oil (or butter), yogurt, vanilla, and sugar.
- In a separate bowl, mix flour, baking soda, salt, and optional spices.
- Gently fold dry ingredients into wet mixture—do not overmix.
- Toss diced strawberries in a tablespoon of flour, then fold into batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack to cool completely.
- Slice and enjoy!
Notes
- Use room temperature ingredients for best texture.
- Frozen strawberries can be used—thaw and drain well.
- For muffins: divide batter into a lined muffin tin and bake for 20–25 minutes.
- Wrap tightly and freeze slices for up to 2 months.
- Add streusel topping for a bakery-style finish.