Go Back
–+ servings
Loaf of freshly baked Banana Strawberry Bread with slices cut and strawberries on the side.
Clara Whitley

Banana Strawberry Bread

A delightful combination of ripe bananas and juicy strawberries, this banana strawberry bread delivers a comforting taste of summer in every slice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Fruit Ingredients
  • 3 pieces ripe bananas The more spotted, the better!
  • 1 cup fresh strawberries Diced, or use frozen if fresh isn't available.
Wet Ingredients
  • 1/3 cup melted butter Can substitute with coconut oil for a dairy-free option.
  • 1 cup sugar Adjust sweetness to your taste; brown sugar adds a nice flavor.
  • 2 large eggs For binding, or use flax eggs for a vegan alternative.
  • 1 teaspoon vanilla extract A splash of almond extract works beautifully too!
Dry Ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour You could swap half with whole wheat flour for more fiber.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your loaf pan lightly or line it with parchment paper.
  2. In a mixing bowl, mash the ripe bananas until creamy, leaving only small lumps.
  3. Stir in the melted butter until combined.
  4. Add sugar, eggs, and vanilla extract. Stir until everything is combined.
  5. Sprinkle in baking soda, baking powder, and salt. Mix gently, then fold in the flour until just incorporated.
  6. Gently add the diced strawberries, being careful not to smash them.
  7. Transfer the batter to your prepared loaf pan and smooth the top.
  8. Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

Serve warm with a pat of butter for breakfast or pair with Greek yogurt for a refreshing afternoon treat. You can substitute the fruits with blueberries or raspberries for diversity. Store in an airtight container for up to 3 days or refrigerate for a week.

Tried this recipe?

Let us know how it was!