Strawberry Banana Bread landed in my regular rotation somewhere between “I have overripe bananas again” and “the strawberries need to be used today.” The combination sounds simple, but it bakes into something genuinely special. The banana keeps the crumb moist and dense, and the strawberries add little pockets of jammy sweetness throughout. If you’ve been looking for flavored banana bread that still feels like a classic, this one earns its place.
The only real adjustment from standard banana bread is moisture management. Strawberries release liquid as they bake, so you need to account for that or the loaf stays wet in the center. Tossing the berries in a little flour before folding them in solves the problem almost entirely, and it’s the kind of small detail that separates a good loaf from one that sinks or stays gummy.
This is also one of those soft breakfast foods that works as dessert, a snack, or even a casual gift. It keeps well, slices cleanly, and doesn’t need anything on top, though a smear of butter on a warm slice is hard to argue with.
Why Strawberry Banana Bread works better than you’d expect
Banana bread batter already leans moist and sweet, so adding strawberries could tip it in the wrong direction if you’re not careful. The trick is to keep the berries small (about 1/2-inch pieces) and to fold them in last. Big chunks of strawberry hold too much water and create wet spots. Smaller pieces distribute better and mostly bake into the crumb instead of staying raw and dense.
Among the different banana bread recipes out there, this one stands out because the strawberry flavor is subtle but real. It doesn’t taste like a muffin or a pancake mix dessert recipe shortcut. It tastes like proper baked bread with actual fruit flavor baked through it.
Ingredient list with notes on what matters most
The bananas need to be properly overripe. Yellow bananas with a few spots won’t give you the same sweetness or moisture. Black-spotted, deeply soft bananas mash smoothly and taste noticeably sweeter, which means you need less added sugar in the batter overall.
- 3 very ripe bananas (about 1 1/4 cups mashed)
- 1 cup (125 g) fresh strawberries, hulled and diced into small pieces
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 3/4 cup (150 g) granulated sugar (or 1/2 cup for a less sweet loaf)
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 g) plain Greek yogurt or sour cream
- 1 tbsp all-purpose flour (for tossing the strawberries)
- Optional: 3 to 4 whole strawberry halves for the top of the loaf
How to bake Strawberry Banana Bread without a soggy center
Use parchment paper to line the pan so you can lift the loaf out cleanly and check the underside. Glass pans bake slightly slower than metal, so if you’re using glass, add 5 to 8 minutes to the bake time and tent with foil after 40 minutes if the top is browning too fast.
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a small bowl, toss the diced strawberries with 1 tbsp flour to coat them. Set aside.
- In a large bowl, mash the bananas until smooth with only a few small lumps remaining.
- Whisk in the melted butter, eggs, sugar, vanilla, and Greek yogurt until combined.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon together.
- Fold the dry ingredients into the wet ingredients using a spatula. Stop when just combined, do not overmix.
- Gently fold in the flour-coated strawberries.
- Pour batter into the prepared loaf pan. If using, press a few strawberry halves on top for presentation.
- Bake 55 to 65 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool in the pan for 15 minutes, then lift onto a wire rack and cool at least 30 minutes before slicing.
Pro tips for a perfect crumb every time
This is among the best fruit bread recipes when you give it enough time to cool before cutting. Slicing too early compresses the crumb and makes it look gummy even when it’s fully baked. Patience is the actual last step here. For baking recipes bread success in general, this rule applies across loaves, not just this one.
- Use very ripe, almost black bananas for the sweetest, moistest result
- Toss strawberries in flour before folding in to prevent wet pockets
- Don’t overmix after adding flour, a few streaks are fine, tough bread is not
- Tent loosely with foil around the 40-minute mark if the top looks dark but the center is still soft
- Test with a toothpick in the center, sides finish faster, always check the middle
Substitutions and fun variations
This recipe is flexible. If you want to experiment with fun banana bread recipes, the base is sturdy enough to handle mix-ins and swaps without falling apart. For a pink banana bread recipe effect, mash 2 to 3 strawberries directly into the banana mixture before adding anything else. The batter takes on a light blush color and the berry flavor carries through every bite.
- Butter substitute: Use melted coconut oil for a slightly tropical flavor
- Greek yogurt substitute: Use sour cream or full-fat plain yogurt
- Strawberry swap: Use fresh blueberries, raspberries, or a mix of both
- Add-ins: Fold in 1/2 cup white chocolate chips for a sweeter loaf, or chopped walnuts for texture
- Gluten-free: Use a 1:1 gluten-free flour blend, the strawberry flour toss step matters even more with GF flour
Storage, slicing, and serving suggestions
Wrapped tightly in plastic wrap or stored in an airtight container, this bread stays moist at room temperature for up to 3 days. Refrigerating it extends shelf life to 5 days, though the crust softens in the fridge. If you refrigerate, a quick 15-second microwave warm-up brings it back to soft breakfast food territory.
To freeze, slice the cooled loaf and separate slices with parchment paper before placing in a zip bag. Individual slices thaw in about 30 minutes at room temperature, or 20 seconds in the microwave. For strawberry baked goods recipes that hold up well in the freezer, this one is reliable up to 3 months.
FAQ
Can I use frozen strawberries in Strawberry Banana Bread?
Yes, but thaw them first and drain as much liquid as possible. Pat them dry, then dice small and toss in flour. Frozen berries add more moisture, so the bake time may increase by 5 to 10 minutes.
Why is my banana bread still wet in the middle?
Usually the strawberries released too much liquid, the bananas were extra large, or the loaf needed more time. If the top looks done but the center tests wet, tent with foil and bake in 5-minute increments until a clean toothpick comes out.
Do I need to refrigerate this bread?
Not immediately. It keeps fine at room temperature for 3 days wrapped tightly. Beyond that, refrigerate and warm individual slices before eating.
Can I make this as muffins instead of a loaf?
Yes. Fill a lined muffin tin about 3/4 full and bake at 350°F (175°C) for 18 to 22 minutes. Check with a toothpick. This recipe makes about 12 standard muffins.
How ripe should the bananas be?
Very ripe. The skin should be heavily spotted or mostly black. Those bananas are sweeter and mash to a smooth consistency that blends evenly into the batter without leaving chunks.
Can I reduce the sugar?
Yes. With very ripe bananas and fresh strawberries, you can drop to 1/2 cup of sugar without losing much sweetness. The loaf will be slightly less golden, but the flavor stays full.
Strawberry Banana Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Toss diced strawberries with 1 tbsp flour and set aside.
- Mash bananas, then whisk in butter, eggs, sugar, vanilla, and Greek yogurt.
- Fold dry ingredients into wet ingredients until just combined, then gently fold in floured strawberries.
- Pour into prepared pan and bake 55-65 minutes until a toothpick comes out with just a few moist crumbs.
- Cool in the pan 15 minutes, then transfer to a rack and cool at least 30 minutes before slicing.
Notes
- Toss strawberries in flour to prevent wet pockets in the baked loaf.
- Use very ripe, heavily spotted bananas for best flavor and moisture.
- Do not overmix after adding flour or the bread will be tough.
- Tent with foil at 40 minutes if the top browns too fast.
