Name: Strawberry Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1 cup diced fresh strawberries; 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon (optional); 2 large eggs; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; Optional: 1/2 cup chopped nuts or chocolate chips

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Strawberry banana bread is a soft, moist, and fruity twist on classic banana bread that I love baking any time I have overripe bananas and fresh strawberries on hand. It’s packed with natural sweetness, juicy berry bites, and that comforting banana flavor that makes every slice irresistible. Whether I’m enjoying it for breakfast, a snack, or dessert, this loaf never lasts long in my kitchen.

Why You’ll Love This Recipe

I love how this bread combines two of my favorite fruits in one easy, one-bowl recipe. It’s naturally sweet, bursting with fresh strawberry flavor, and super soft thanks to the bananas. No mixer is needed, and the ingredients are all pantry staples. It’s also great for freezing or gifting—and even better the next day after all the flavors settle in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas (mashed)
Fresh strawberries (diced)
All-purpose flour
Baking soda
Salt
Ground cinnamon (optional)
Eggs
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Vanilla extract
Optional: chopped nuts or chocolate chips

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, I mash the bananas until smooth. I whisk in the eggs, sugars, oil, and vanilla.
I stir in the flour, baking soda, salt, and cinnamon until just combined—being careful not to overmix.
I gently fold in the diced strawberries and any optional add-ins.
I pour the batter into the prepared pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf (about 10 slices).
Total time is approximately 1 hour and 15 minutes:

15 minutes for preparation
50–60 minutes for baking
Plus cooling time

Variations

Sometimes I swap the strawberries for blueberries or raspberries for a different berry flavor. I also love adding chopped walnuts or pecans for crunch, or folding in chocolate chips for a richer, dessert-like version. For a dairy-free loaf, I use oil instead of butter and make sure my chocolate is dairy-free.

Storage/Reheating

I store the cooled banana bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, I wrap slices or the whole loaf in plastic wrap and foil, then freeze for up to 2 months. I reheat slices in the microwave for 10–15 seconds or toast them lightly.

FAQs

Can I use frozen strawberries?

Yes, but I thaw and drain them first, then pat dry with paper towels to avoid excess moisture in the batter.

How ripe should the bananas be?

I use very ripe bananas with brown spots—they mash easily and add the most sweetness and moisture.

Why is my banana bread too wet?

It might be from overripe fruit or overly juicy strawberries. I make sure to measure everything correctly and drain the berries if needed.

Can I make this into muffins?

Yes, I divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

What’s the best way to slice it cleanly?

I let the bread cool completely, then use a serrated knife and clean it between cuts for neat slices.

Conclusion

Strawberry banana bread is one of those cozy, fruity recipes I love having in my rotation. It’s easy to bake, filled with real ingredients, and always delivers the perfect texture and flavor. Whether I’m enjoying it warm with coffee or packing it as a snack, it’s a simple way to enjoy two favorite fruits in one sweet loaf.