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This strawberry banana bread recipe makes moist, fluffy banana bread bursting with strawberry flavor. Made in one bowl, I love that you can use fresh OR frozen strawberries!
Need more beyond-the-ordinary banana bread recipes? Try my almond flour banana bread, 3 ingredient banana bread, or blueberry banana bread.
When strawberry season rolls around, you’ll find me adding it to everything and anything (hello, strawberry cookies and strawberry oatmeal bars!).
This time around, I thought, what if I joined forces and paired my favorite berries with classic banana bread? I must say, the results far exceeded my expectations!
Table of Contents
Why I love this recipe
- One bowl. So prep time and clean-up are over in minutes.
- No eggs. But you’d never guess by how moist and fluffy it is.
- Easy to make diet-friendly. With a few simple tweaks, you can make it gluten-free AND vegan.
- The perfect texture. Tender on the outside, moist in the middle, and studded with warm, freshly baked strawberries.
★★★★★ REVIEW
“This is so yummy and delicious, I can’t wait to have another slice; of all the banana bread, these are brilliant and so fantastically quick to bake. Thank you so much for sharing this” – Rachelle
Ingredients needed
- All-purpose flour. Nothing fancy is needed here, just old-fashioned white flour. Use gluten-free flour if necessary.
- Mashed bananas. Look for extra-ripe bananas that are mostly brown since they’ll make for the sweetest bread.
- Butter OR oil. I like using unsalted butter, but any neutral-flavored oil works.
- Sugar. I used white sugar to keep the loaf light in color, but brown sugar, coconut sugar, or sugar-free sweeteners also work.
- 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. One of my favorite egg substitutes. This will help keep the bread moist and fluffy.
- Salt. To bring out the sweetness!
- Baking soda. The leavening agent that helps the bread rise.
- Strawberries. I used fresh strawberries, but you can also use frozen berries if you prefer. Just make sure to let them thaw and drain the excess juice.
- Chocolate chips. Optional, but of course, everything’s better with chocolate chips!
How to make strawberry banana bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the batter. In a large bowl, combine the dry ingredients. Then, add the wet ingredients, except for the chocolate chips and strawberries. Once combined, fold in half of the chocolate chips and strawberries with a rubber spatula.
Step 2- Bake. Pour the batter into the pan. Top with remaining chocolate chips and strawberries. Bake for 45-50 minutes or until a toothpick comes out clean.
Step 3- Cool, slice, and serve. Let the strawberry banana bread cool completely before slicing and serving.
Arman’s recipe tips
- If you notice the top of the banana bread browning too quickly, add some tinfoil on top. This often happens around the 15-20 minute mark.
- Make it vegan. Swap the butter for coconut oil, and use dairy-free milk and vegan chocolate chips.
- Give the bread a little protein boost and swap the butter for Greek yogurt (or make my low calorie banana bread!).
- Swap the milk for heavy cream to make an even more moist, rich banana bread.
- Switch up the fruit. Use a combination of strawberries, raspberries, and blueberries for a totally different flavor.
- Experiment with different mix-ins, like walnuts, pecans, shredded coconut, or white chocolate chips.
Storage instructions
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 for up to two weeks.
To freeze: Place the baked and cooled bread in a ziplock bag and store it in the freezer for up to six months.
More quick bread recipes you’ll love
Strawberry Banana Bread
Ingredients
- 2 cups all-purpose flour gluten-free, if necessary
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup sugar ** See notes
- 1 1/2 cups bananas mashed
- 1/2 cup butter * See notes
- 1 teaspoon vanilla extract
- 1/4 cup milk of choice oat milk, soy milk, almond milk, etc.
- 1 teaspoon apple cider vinegar
- 1/2 cup strawberries sliced
- 1/4 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line a 9 x4-inch loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine your flour, salt, baking soda, and sugar, and mix well. Then, add the mashed banana, melted butter, vanilla, milk, and apple cider vinegar and mix until combined. Fold through the strawberries and chocolate chips.
- Transfer the batter to the lined pan. Top with extra chocolate chips and strawberries. Bake for 45-50 minutes, checking around the 40-minute mark. Once a toothpick comes out mostly clean, remove the bread from the oven.
- Let the strawberry banana bread cool completely, before slicing and serving.
Notes
Nutrition
Originally published May 2022, updated and republished May 2024
Looks delicious; can’t wait to make it! I’d like to add more protein (in addition to Greek yogurt) to this bread. Can I add some protein powder to the recipe? If so, how should I adjust the recipe?
Such a good combo, strawberry snd banana.
This is so yummy delicious,cant wait to have another slice, of all the banana breads these are brilliant and so fantastically quick to bake.thankyou so much for sharing this ,
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.
Gorgeous cake/bread, put lots of strawberries and dark chopped up chocolate on top and it came out tasting great!
Hi I made this gluten-free. I added a little more plant based milk and fresh strawberries. My family loved it
Hi Marcy! I tried to make gluten free and mine didn’t turn out. Can you tell me what flour and other ingredients you used and did you cook for the same time?
Hi! Has anyone tried this with frozen strawberries?
Loved it! Just reduced the sugar to 1/2cup and instead of milk, we used 1/2c of water!
LOVE IT 😀
Hi I am guessing if I want to make a couple I just double all ingredients, thx. Diana.
“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.
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?
The butter should be room temperature/melted 🙂
There’s a comment above that says flaxseed meal in place of the eggs.
I don’t see flaxseed in the list of ingredients. Am I missing something?
There’s no flaxseed in it?
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?
Sorry! Will fix it up now, it’s add the wet ingredients.
Can you use almond or coconut four?
Nope, but you can make this instead https://thebigmansworld.com/healthy-flourless-banana-breakfast-cake/
hi there love your blog! Could I use two eggs instead of the flaxseed meal?
You sure can 🙂
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.
You are so sweet- Thanks Sadia!
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?