Strawberry Banana Bread
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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.
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 (which were low, since I’m very particular about adding mix-ins to banana bread).
I initially tested this banana bread with eggs, but found that adding strawberries made the loaf too wet. Instead, I swapped them out for some vinegar, which adds minimal liquid but reacts with the baking soda for some lift (a trick I learned in culinary school when baking without eggs).
The end result is a moist and tender bread with bursts of fresh strawberries in every bite.
Table of Contents
Why I love this recipe
- One bowl. So prep time and clean-up are over in about 5 minutes.
- No eggs. But you’d never guess by how moist and fluffy it is.
- Easy to adapt. As requested by several readers, I’ve tested this to be vegan and/or gluten-free.
- 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
Key Ingredients
Here’s what goes into banana strawberry bread, along with my kitchen notes. The full measurements are in the recipe card below.
- All-purpose flour. Nothing fancy is needed here, just old-fashioned white flour. I tested this successfully to be gluten-free using Bob’s Red Mill and King Arthur GF flours (my tried-and-true blends).
- Mashed bananas. Look for extra-ripe bananas that are mostly brown since they’ll make for the sweetest bread. Mine are usually almost black.
- Butter OR oil. I like using unsalted butter as it yields a richer loaf, but any neutral-flavored oil works.
- Sugar. I used white sugar to keep the loaf light in color, but brown sugar, coconut sugar, or allulose (sugar free sweetener) works.
- Vanilla Extract. A must for any baked good, especially a good banana bread- it rounds out the banana and strawberry flavors.
- Milk. I used unsweetened almond milk, but any milk works.
- Apple cider vinegar. One of my favorite egg substitutes. It reacts with the baking soda to replicate what eggs would traditionally do (give it rise and structure).
- Salt. I always add a pinch of salt to balance 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 I typically add about 1/2 a cup, as my partner thinks they make this loaf 20 times better.
How to make strawberry banana bread
Step 1- Mix the batter. In a large bowl, combine the dry ingredients. Then, add the wet ingredients, except for the optional chocolate chips and strawberries.
Step 2- Fold. Once combined, fold in half of the chocolate chips (if using) and strawberries with a rubber spatula.
Step 3- 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 4- 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, loosely tent a piece of tinfoil over the top. This often happens around the 15-20 minute mark.
- Swap the milk for heavy cream to make an even moister, richer banana bread. I only really do this when I want a more indulgent loaf, as the difference is noticeable.
- Checking for doneness. I recommend adding a toothpick to the center of the loaf at the 40-minute mark; if it comes out mostly clean (a few moist crumbs are fine), the loaf is done. If not, continue baking in 5-minute increments.
Recipe variations
Make it vegan. Swap the butter for coconut oil, and use dairy-free milk and vegan chocolate chips. Use refined coconut oil for no coconut flavor.
Give the bread a little protein boost. Swap half the butter for Greek yogurt as it adds protein without changing the texture significantly (or make my protein banana bread).
Switch up the fruit. Use a combination of strawberries, raspberries, and blueberries for a totally different flavor. Reader Shanna also made this with apples, cranberries, and orange.
Experiment with different mix-ins, like walnuts, pecans, shredded coconut, or white chocolate chips. I usually add chopped walnuts and dark 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.
Strawberry Banana Bread
Video
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
More banana bread recipes
- Raspberry bread– Moist, tender, and with the right amount of tang from the raspberries.
- Almond flour banana bread– I love the natural nuttiness this bread gives.
- 3 ingredient banana bread– I promise you there’s no box mix needed for this.
- Blueberry banana bread– My partner loves this, especially with thawed frozen blueberries.
Originally published May 2022
Love this recipe
It’s such an easy and delicious strawberry bread!
You do not need any eggs?
Not for this, Carol 🙂
Just curious what the apple cider vinegar does?
Helps create some texture and rise when it mixes with the baking soda!
This recipe is amazing! I used vegetable oil instead of butter and white chocolate chips instead of milk or semi sweet. It was soooo decadent.
Can this recipe be adjusted to make muffins?
Yes, absolutely. Distribute the batter amongst a 12-count muffin tin and bake for 18-20 minutes, checking at the 18-minute mark. 🙂
So, I actually made this without changes to the recipe. A couple of notes… I did have to bake it for a bit longer. Sure, let it cool but heat it up for 8-10 secs, add a schmear of buttah, enjoy. If you enjoy cream cheese, do that instead or on top of the buttah. Really good recipe.
Thanks Kristen! So glad you liked it, and some great tips 🙂 Love me some buttah too!
Made this very delicious and moist added applesauce and buttermilk it will melt in your mouth
Dangerously Delicious!!! I found this recipe several months ago & have made it numerous times. This has become my go-to for ripe bananas. Have also gifted & got great feedback!
I love to hear that, Nancy!
Made this on repeat and it is amazing! Have switched out the strawberries for blueberries, apples and cranberries/orange. Added some cinnamon and pecans. Also used frozen banana in a couple of batches. This is my new go to for bread. I have shared it with everyone and will be baking to share for the holidays.
Thanks Shanna! And some great alteration ideas. Glad you liked this recipe 🙂
First off, this is a tasty sweet treat! I made mine exact to recipe but with GF flour, as it mentions it’s ok to use with this recipe. I cooked it for 50 min and the inside was gooey wet. I cooked it 15 min more and it was still gooey :(( The end pieces were tasty and almost there but as they say on the show, The Bear, “ it’s not ready for the menu the chef!” He he! Before bed, I wrapped it up and cooked it again another 20 minutes and it didn’t really help. Is it accurate, 1.5 cups of bananas? That was 6 bananas for me and I usually use 3–4. I’m just trying to figure out what went wrong?? 🙁 I am going to make this again today with a different GF flour, less sugar and 2 bananas and see what happens because I want this recipe to work! Any thoughts?
Hi Lori- it sounds like its the GF flour you used. I tested this with Bob’s red mill and King Arthur GF flours, which bakes almost identically to regular flour. Other GF flours may have different ingredients in their blend which can cause the bread to be gooey or wet in the middle. If you let me know the brand you used I can troubleshoot for you 🙂
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 ,