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Strawberry Banana Bread

My family loves bananas so it seems that I’m always making banana recipes, whether they be banana cupcakes, chocolate peanut butter banana frosting, banana oatmeal chocolate chip muffins, or baked French toast with bananas.

Since we have so many bananas around here, some tend to ripen before others. I was trying to think of what to do with leftover bananas and I decided to combine them with our leftover strawberries into a strawberry banana bread.

Strawberry banana bread is a fun twist on banana bread! It’s moist and flavorful and looks so pretty!

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

This strawberry banana bread has a special place in my heart. I love how strawberries add color to an otherwise brown bread and they brighten up the flavor as well.

The taste 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

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.

Is This an Easy Recipe?

Unsliced loaf of strawberry banana bread

Yes! 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!

Is Strawberry Banana Bread a Bread or a Cake?

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

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.

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.

Mashed 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.

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 air-tight 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!

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 16 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

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*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 113mg 5%
Potassium 130mg 4%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 20g
Protein 3g 6%
Vitamin A 6.9%
Vitamin C 14.3%
Calcium 3.1%
Iron 7.1%
* 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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21 comments on “Strawberry Banana Bread”

  1. Carriesays:

    adorable liners!

    the recipe looks good, too. I have yet to make a banana cupcake, but I’ve been craving things banana lately. I may have to give this one a whirl!

  2. Yum! These look very good! I am especially curious to try the Greek yogurt frosting…

  3. These sound fabulous! Might hit my strawberry craving sweet spot too. Wonder if there is a strawberry frostine (w/o yogurt)…I’ll go for full on sugar buzz at this point!

  4. Pinkysays:

    Yumm. I love strawberry banana too. I made some banana muffins awhile ago and replaced part of the banana with strawberry. But I also thought the banana was still dominant. Maybe some sort of strawberry filling…
    And I love the greek yogurt frosting idea. I’ve been on a huge greek yogurt kick lately (just finished my morning bowl of fruit, yogurt, and cereal) and I had been thinking lately that it would be good for frosting. Glad to see it works!

  5. Katiesays:

    these look so cute and delicious.


  6. Hey, just made these Strawberry Banana Cupcakes and they are amazing! Made the Greek yogurt icing too…mmm mmm good!

  7. shamekasays:


    OMG!!!!!!!!!!!! I just made these cupcakes and i must say they are to die for. I didn’t make the yogurt icing but i decide to make strawberry banana icing instead but boy oh boy was it good

  8. Wow the hubby and son would love these!

  9. aledasays:


    im only 11 but i think that your website is great and you have officaily inspired me!

  10. Gloriasays:


    I cannot wait for fresh berry season. Love all those slices on top. What a great bread to take along to a friends house for afternoon tea.

  11. Carmysays:


    This strawberry banana bread looks fantastic! I love how you layered the strawberries on top. I have a ton of ripe bananas sitting on my counter top so I’m going to have to give this yummy looking bread a go!

  12. Annissasays:


    Strawberry and banana is one of my favorite flavor combinations. How brilliant to put it together in bread–or cake. I’m going to slather on the frosting and call it cake!

  13. Tinasays:


    You are right, this looks so pretty! I love your definition of cake vs. bread, I guess frosting makes the difference. This looks like a pretty little hostess gift, saving this little gem. Thank you!

  14. Marisa Francasays:


    What a beautiful loaf of banana bread. I love what you did with the strawberries. It looks so fresh and inviting! I haven’t seen the use of strawberries with bananas — we really like the berries. This is one banana bread recipe I’ve got to make.

  15. Lisasays:


    What a stunning bread! I want a slice right now with my morning coffee. Whenever my bananas get to that over ripe/black stage, I throw them into the freezer for just such an occasion. I think the occasion is now! We’re having company this weekend and this is the perfect breakfast treat to serve. Thank you for the recipe and inspiration!

  16. Danasays:


    This is the prettiest banana strawberry bread I’ve ever seen! I love the intricate design going on on the top. And I mean, banana and strawberries are such a killer combo. It doesn’t get much better than this.


  17. Oooh, I love the addition of strawberries to banana bread (cake – whatever we’re calling it these days! :) ). It looks so pretty and the flavors go so well together. Next I need to make this with the chocolate chips. That’s an excellent idea for a variation!

  18. Trishsays:


    Ooooh! Strawberry banana is such a classic combo and one of my favorites! My kiddo would seriously eat this entire loaf. I love how you added the strawberries along the top of the loaf. :)

  19. Tracisays:


    Well, you made an ordinary bread extraordinary! Love the addition of strawberries to banana bread…brilliant…and unique…and who doesn’t LOVE the strawberry banana combo? Great recipe – thanks!

  20. Donnasays:


    Oh we are HUGE fans of banana bread around here, my kids are asking for it all the time. Love the addition of the strawberries to change things up and add a gorgeous pop of color, how fun!

  21. Debrasays:


    Oh man, I’d love a slice of that right now to go with this cup of tea. It would be dangerous for me to make this because I’d eat the whole thing…but it looks gorgeous and tasty, and I won’t deny that treat to my family. Tomorrow is going to be a snow day and therefore the perfect opportunity to give it a whirl.

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