banana and strawberry bread recipe

Written ByJenny Smyth Posted on
banana and strawberry bread recipe
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The Best banana and strawberry bread recipe

I’ve been making this banana and strawberry bread recipe for years, and it’s always a hit with my family. My kids love helping me mix the batter and adding the sliced bananas and strawberries. The aroma of fresh bread wafting from the oven is amazing, and it’s even better when we get to enjoy it warm, straight from the oven.

I’ve adapted this recipe from a traditional one I found online, and it’s become a staple in our household. Not only is it delicious, but it’s also a great way to get some extra fruit into our diet. Plus, it’s perfect for breakfast or as a snack on-the-go.

As a busy mom, I appreciate how easy this recipe is to make. It’s just a matter of combining the ingredients in a bowl, pouring the batter into a loaf pan, and letting it bake. I love that I can make it on a weekend morning while the kids are still sleepy, or even on a weekday evening after school.

The best part is that everyone loves it, so I never have to worry about leftovers. The original recipe called for refined sugar, but I’ve replaced that with honey to give it a more natural sweetness. I’ve also added some chopped nuts for extra texture and flavor.

If you’re looking for a healthier alternative to traditional bread, this recipe is definitely worth trying. With its sweet flavor and moist texture, you’ll be hooked from the very first bite.

Banana and Strawberry Bread

Banana and Strawberry Bread

4.5 from 1232 votes

A moist and flavorful quick bread that combines ripe bananas with fresh strawberries. Perfect for breakfast or as a snack, this easy recipe yields a tender crumb and a fruity sweetness.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries, chopped

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray, then dust lightly with flour.
3In a medium bowl, whisk together the flour, baking soda, and salt.
Set aside.
4In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Add the mashed bananas to the butter mixture and stir until combined.
7Gradually add the flour mixture, stirring with a spatula just until no streaks of flour remain.
8Do not overmix.
9Gently fold the chopped strawberries into the batter.
10Pour the batter into the prepared loaf pan and spread evenly.
11Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
12If the top browns too quickly, tent loosely with foil after 30 minutes.
13Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
14Serve at room temperature.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Electric mixer or wooden spoon
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 310mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 4g

📝Notes

For best results, use very ripe bananas with brown spots. Toss the chopped strawberries in 1 tablespoon of flour before folding into the batter to help prevent them from sinking to the bottom.

Watch Video Of How Banana and Strawberry Bread Works

This banana and strawberry bread is always a good idea for any occasion, whether it is a weekend brunch, a school bake sale, or a cozy afternoon snack. It works well for family gatherings because it is easy to transport and everyone from kids to grandparents loves the fruity flavor.

I usually make two loaves at once so we have one to enjoy right away and one to freeze for later. To store leftovers, wrap the bread tightly in plastic wrap and keep it at room temperature for up to three days, or refrigerate for a week.

For longer storage, freeze individual slices in a zip top bag so you can pull one out whenever a craving hits. To reheat, pop a slice in the microwave for 15 seconds or toast it lightly in a toaster oven.

Serve it plain, with a pat of butter, or spread with cream cheese for an extra treat.

❓ Frequently Asked Questions About Banana and Strawberry Bread

Q: What type of flour should I use for this recipe?

This recipe works best with all-purpose flour. However, if you’re looking for a gluten-free option, you can substitute in almond flour or coconut flour.

Q: Can I use frozen bananas?

Yes, you can use frozen bananas in place of fresh ones. Just thaw them out before adding them to the recipe.

Q: How long does this bread keep fresh?

This bread will keep at room temperature for up to 3 days or in the fridge for up to 5 days.

Q: Can I make this bread without an electric mixer?

You can mix the batter by hand using a wooden spoon or whisk. It may take a bit more effort, but it’s still doable.

Q: What if I don’t have any honey?

You can substitute in maple syrup or agave nectar if you don’t have honey on hand.

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