Strawberry Banana Bread

5 from 81 votes

Strawberry banana bread is a moist and tender quick bread that is made in one bowl and tastes incredible! No eggs needed and works with fresh or frozen strawberries.

strawberry banana bread.

When strawberry season rolls around, you’ll find me adding it to everything and anything.

Sure, we love to enjoy it on its own, but adding it to all our meals is even better.

Whether we add it to our breakfasts (like pancakes or waffles) in cookies (like strawberry oatmeal cookies) or in other desserts (like strawberry brownies), we LOVE adding it to banana bread.

Why this strawberry banana bread recipe works

  • One bowl– No excessive clean up or multiple kitchen gadgets required! 
  • No eggs– For such a moist and fluffy loaf, you’d be surprised that there are no eggs in it. 
  • Easily made dairy free– With a few simple swaps, you won’t need any dairy. 

Tender on the outside, moist on the inside, each slice is perfect. It works well with both fresh or frozen strawberries and comes together in no time. 

How to make a strawberry banana bread?

The Ingredients.

  • Bananas- The browner the bananas, the sweeter they will be! Don’t stress if your bananas are just ripe, this bread will be sweet enough! 
  • Butter OR oil- I like using unsalted butter, but any neutral flavored oil works.
  • Sugar- White or brown sugar, or alternatives like coconut sugar. 
  • Vanilla Extract- A must for any baked good, especially a good banana bread.
  • Milk- I used unsweetened almond milk, but any milk works. 
  • Apple cider vinegar- A fantastic egg substitute, this helps the bread rise and remain fluffy. 
  • All-purpose flour- Also known as white or plain flour. 
  • Salt- To bring out the sweetness! 
  • Baking soda- Leavening agent that helps the bread rise. 
  • Strawberries– Finely chopped. 
  • Chocolate Chips- Optional, but I HIGHLY recommend it!

The Instructions. 

Start by preheating the oven and lining a loaf pan with either parchment paper or tin foil for easy removal.

 Next, add your wet ingredients into a mixing bowl, then the dry, then fold through the strawberries. 

Now, transfer the batter into the lined pan and bake for 40-45 minutes, or until a skewer comes out clean. 

banana strawberry bread.

Dietary swaps and substitutions

Best way to store banana bread

  • To store: Leftovers can be stored at room temperature in an airtight container for up to five days. If you’d like to keep it longer, store it in the refrigerator. 
  • To freeze: Place the baked and cooled bread in a ziplock bag and store it in the freezer for up to 6 months. 
banana bread recipe with strawberries.

More banana bread recipes to try

Frequently Asked Questions

What makes banana bread moist?

Using overripe bananas and a combination of either oil or butter guarantees the bread to being super moist. If you’d like a super moist banana bread, try adding yogurt to it.

Is banana bread unhealthy for you?

Even though this bread has fruit in it, it is still high in sugar and carbs. If you’d like something lighter, try making healthy banana bread.

How do I ripen bananas for banana bread?

You can easily ripen bananas for breads by either allowing them to sit in direct sunlight for 2-3 hours, or in a preheated oven for 2 hours.

strawberry banana bread recipe.

Strawberry Banana Bread (No eggs or butter!)

Strawberry banana bread is a moist and tender quick bread that is made in one bowl and tastes incredible! No eggs needed and works with fresh or frozen strawberries.
5 from 81 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 Slices
Calories: 150kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
  • In a large mixing bowl, combine your dry ingredients and mix well. Then, add your wet ingredients, except for your chocolate chips and strawberries. Fold in your half your chocolate chips and strawberries, using a rubber spatula. 
  • Transfer the batter to the lined pan. Top with remaining chocolate chips and strawberries. Bake for 45-50 minutes, checking around the 40-minute mark. Once a skewer comes out clean, remove from the oven.
  • Let the strawberry banana bread cool completely, before slicing and serving.

Notes

* Can substitute this for oil, vegan butter, or coconut oil.
** Brown sugar, coconut palm sugar and monk fruit sweetener all work. 
TO STORE: Leftovers can be stored at room temperature in an airtight container for up to five days. If you’d like to keep it longer, store it in the refrigerator. 
TO FREEZE: Place the baked and cooled bread in a ziplock bag and store it in the freezer for up to 6 months. 

Nutrition

Serving: 1Slice | Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Sodium: 3mg | Potassium: 4mg | Fiber: 5g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 5mg | NET CARBS: 20g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

21 thoughts on “Strawberry Banana Bread

  1. Banana bread, YES. Chocolate and strawberries integrated on top is a fabulous idea! Who knew that you could make such a delicious and easy recipe with a bunch of simple ingredients?! Okay, I do have to ask though–what type of sweetener is the nutritional information based off of, sugar or monkfruit sweetener?

  2. 5 stars
    Hi, Just discovered your blog….and love your recipes but paired with your lively banter just makes this blog worth reading…Words just jump off the page ..Hopefully these recipes just jump into my stomach soon after..Thank You.

  3. Hey Arman. Love the blog! Such great recipes! Question on this one. Step 2 says combine dry ingredients and mix well. Then it says to add dry ingredients. Should you mix dry ingredients then mix in everything but strawberries and chocolate chips?

  4. Hi, tou mentioned add wet ingredients. Should the butter be melted or room temperature? And do we have to mix all the wet ingredients in another bowl first?

  5. “Baked” it in an instant pot for the same amount of time, and used “honey roasted” peanut butter. Delicious! Just finished off the frozen pieces (thawed for a day in the fridge), the taste and texture was all still there. Currently my favorite recipe. So far I have tried ~12 others on this blog (none a disappointment!). Thank you for these creative and healthier options, and substitution/homemade tips. I’m back to repeat. Looking at the new-to-me healthy strawberry cookie entry….might try tahini for the nut-butter.

  6. 5 stars
    Hi I made this gluten-free. I added a little more plant based milk and fresh strawberries. My family loved it

  7. Gorgeous cake/bread, put lots of strawberries and dark chopped up chocolate on top and it came out tasting great!

  8. Thank you for your recipes and great ideas. Strawberry and choc banana bread and your brownies were 11 out of 10 thank you. So much better to make them from scratch.

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