Strawberry Banana Bread Recipe - Beautiful, Moist, and Flavorful
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Strawberry Banana Bread

Strawberry banana bread is a fun twist on banana bread! It’s moist and flavorful and looks so pretty! I love how strawberries add color to an otherwise brown bread – and they brighten up the flavor, too.

A load of strawberry banana bread with three slices falling down from it

The taste of this strawberry banana bread is definitely more banana than strawberry. But, the berries make it extra special.

What Makes Strawberry Banana Bread Moist?

A hand holding a slice of strawberry banana bread on a white plate with a loaf of strawberry banana bread in the background

Like any banana bread or banana cookies, the strawberry banana bread is moist from the mashed bananas, sour cream, eggs, butter and, of course, the strawberries! While it goes wonderfully with morning coffee, you don’t need something to wash it down with.

I love that strawberry banana bread is a one bowl recipe. Aside from mashing the bananas and slicing the strawberries, the whole recipe is just dumping things into a bowl and mixing. You’ve got this!

What Are the Ingredients in Strawberry Banana Bread?

Butter

Always bake with unsalted butter. That way, you can add salt to your taste.

The butter must be at room temperature. You should be able to lightly press into it with your finger and leave an indentation. It’s too soft if the butter smooshes completely down when you press it.

Tip: You can bring butter to room temperature by microwaving it. Microwave the butter for five seconds at a time until it reaches room temperature.

White and Brown Sugar

White sugar, brown sugar, and butter in the bowl of a stand mixer

Use both white and brown sugar in this recipe if you like the molasses flavor that brown sugar imparts. If you don’t like the taste of brown sugar, you can replace the brown sugar with more white sugar.

Tip: Brown sugar is white sugar with molasses, either made by refining sugar and retaining residual molasses (as in natural brown sugar) or by adding molasses to white sugar (as in commercial brown sugar). Light brown sugar has a lower molasses content than dark brown sugar. Use light brown sugar in this recipe so as not to overpower the flavors of the fruit.

Eggs

myles cracking an egg on a white bowl

Unless a recipe says otherwise, always use large eggs. In addition to moisture, the eggs provide fat content and structure for the recipe.

Sour Cream

Sour cream adds fat and moisture to the cupcakes. You can replace the sour cream with yogurt or Greek yogurt and not notice any difference at all. I’ve extensively tested yogurt as a substitute for sour cream and it works wonderfully!

Vanilla

Adding vanilla to strawberry banana bread batter in a stand mixer

I suggest using pure vanilla extract, but any vanilla extract will do.

Baking Soda

Baking soda acts as the leavening agent in this recipe. In order for baking soda to work, the recipe must contain something acidic. In this case, that is the sour cream.

All-Purpose Flour

Leveling flour with a bench scraper

Measure all-purpose flour by scooping it into your measuring cup and then using a bench scraper or a knife to level it off. Never pack the flour into the measuring cup or you will get very different results.

Overripe Bananas

Mashing a banana with a fork

The bananas are the most important part of the recipe. The more ripe they are, the sweeter the banana bread will be. Wait for banana skins to be almost black for the best results!

Tip: If you don’t have ripe bananas, peel and microwave your bananas in a microwave-safe bowl for about one minute to bring out their sweetness prior to mashing them.

Sometimes we keep overripe bananas around just to use in baking. Aside from this recipe, they are also great in banana cupcakes, chocolate peanut butter banana frosting, banana oatmeal chocolate chip muffins, or Bananas Foster French toast.

Strawberries

a wooden cutting board with sliced strawberries and a yellow knife

You’ll need chopped strawberries for inside the banana bread and sliced strawberries to decorate the bread.

Tip: Frozen strawberries have much more moisture than fresh strawberries. I don’t recommend substituting frozen strawberries.

How to Make Strawberry Banana Bread

Use an electric mixer fitted with the paddle attachment to beat the butter and sugars until light and fluffy. This generally takes about three minutes on high speed.

If necessary, pause and scrape down the side of the bowl during mixing.

Tip: If you use a beater blade like the one shown in my photos, the blade will scrape the side of the bowl for you.

Stand mixer with the blade lifted showing thick brown batter

Mix in the eggs, sour cream, and vanilla. Again, scrape down the side of the bowl if needed.

Mix in the flour and baking soda a little bit at a time.

Tip: When adding the flour, only mix until the batter is just combined. Overmixing batter can make the bread gummy. Read more in my post on overmixing cake batter.

Adding flour to strawberry banana bread batter

Mix in the mashed bananas. It’s OK if they are a little lumpy. They are supposed to be that way.

Adding banana to strawberry banana bread batter

Fold in the chopped strawberries with a spatula.

Tip: Mix the strawberries with an electric mixer will cause them to get chopped up smaller than we need and may result in overmixing the batter.

mixing strawberries into strawberry banana bread recipe

Transfer strawberry banana bread batter to a loaf pan. The Wilton loaf pan I use is 9.25 x 5.25. If your loaf pan has different dimensions, be sure to keep a close watch on the bake time. A smaller pan that is filled higher may take longer to bake.

Tip: Bang the loaf down on your counter to even out the batter.

Strawberry banana bread batter in loaf pan

Arrange sliced strawberries on the top of the loaf.

Tip: This step is optional, but it doesn’t take that long to do and it makes the bread look so pretty!

Strawberry banana bread ready to be baked

Bake until a skewer inserted into the center of the bread comes out clean.

After ten minutes, turn out onto a cooling rack.

How Long Does Strawberry Banana Bread Last?

Strawberry banana bread with three slices falling down from it

Because strawberry banana bread is so moist, it doesn’t last as long as some other desserts. Keep it on the counter for up to three days or in the refrigerator for a week.

Tip: If you seal the strawberry banana bread in a freezer-safe airtight container or wrap in tightly in plastic wrap and foil, you can keep it in the freezer for months! Slice it before you freeze if you want to be able to grab some for breakfast – just toast and eat!

Is Strawberry Banana Bread a Bread or a Cake?

Unsliced loaf of strawberry banana bread

The secret is out: banana bread and banana cake are the same!

The only difference is that banana bread isn’t typically frosted. Slap some strawberry cream cheese frosting on your banana bread and you could definitely call it a cake.

Strawberry Banana Bread Variations

a strawberry banana cupcake with no cupcake liner topped with a strawberry

This strawberry banana bread can easily be made as strawberry banana muffins. Just bake them in muffin tins and adjust the bake time to 20 minutes. I topped the muffins above with Greek yogurt frosting.

Chocolate chips in a glass bowl

Another variation that I love is to add chocolate chips and/or nuts to the recipe! Play around with it and see what you like.

Why This Recipe Works

The sweetness of the banana and the bright flavor of the strawberries go really well together. And, with strawberries covering the whole top of the bread and scattered throughout the bread, you will get a piece of strawberry in almost every bite.

Best Tips for Making Strawberry Banana Bread

  • Use very ripe bananas. The riper the banana, the sweeter the end result will be.
  • Be careful not to overmix the batter. Overmixed cakes can become gummy.
  • The end pieces of the bread will always be a little more dry than the center pieces. Keep that in mind when serving the bread to guests.

If You Like This Recipe, You May Also Like…

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A loaf of strawberry banana bread with three slices falling down from it
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5 from 18 votes

Strawberry Banana Bread

Strawberry banana bread is a fun variation on banana bread! It's moist and flavorful and looks so pretty!
Course Dessert
Cuisine American
Keyword banana bread, strawberry banana bread
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 257kcal
Author Stef

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/2 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup mashed ripe bananas about 2 bananas
  • 1 cup finely chopped strawberries about 7 strawberries
  • 6 strawberries Slice vertically into about 6 slices per strawberry. The bread looks best if you snack on the really small slices and only use the larger ones.

Instructions

  • Preheat oven to 350 F.
  • In the bowl of an electric mixer, cream butter and white and brown sugars until light and fluffy, about three minutes.
  • Mix in eggs, sour cream, and vanilla until fully combined.
  • Mix in flour and baking soda a little bit at a time until just combined.
  • Mix in mashed bananas.
  • Fold in chopped strawberries with a spatula until evenly distributed in the batter.
  • Transfer batter to a greased 9.25 x 5.25 inch loaf pan. 
  • Use the sliced strawberries to decorate the top of the loaf, placing them flat on top of the cake in rows of four going down the entire loaf.
  • Place the loaf pan on the center rack of your oven. After 60 minutes, check to see if the top of the cake looks like it is getting to be a dark brown. If so, to prevent burning, cover the banana bread loosely with foil. Continue to bake for another ten minutes and test for doneness. If it's done, a skewer inserted into the center of the loaf will come out clean. If the skewer has crumbs on it, continue to bake, checking every five minutes for doneness.
  • Let the strawberry banana bread sit in the loaf pan on top of a cooling rack for ten minutes, then turn out onto the cooling rack.
  • Once cool, slice and serve.

Notes

  • Use very ripe bananas. The riper the banana, the sweeter the end result will be.
  • Be careful not to overmix the batter. Overmixed cakes can become gummy.
  • The end pieces of the bread will always be a little more dry than the center pieces. Keep that in mind when serving the bread to guests.
  • You can replace the sour cream with yogurt or Greek yogurt and not notice any difference at all.
  • If your pan is a different size than mine, watch the bake time closely as a smaller pan filled higher may take longer to bake.

Nutrition

Nutrition Facts
Strawberry Banana Bread
Amount Per Serving
Calories 257 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 52mg17%
Sodium 113mg5%
Potassium 130mg4%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 345IU7%
Vitamin C 11.8mg14%
Calcium 31mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Strawberry banana bread is a fun twist on banana bread! Moist banana bread perfect for morning breakfast with a cup of coffee! Start your morning right with this pretty Strawberry Banana Bread!
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