Dessert

Strawberry Banana Bread Recipe

ByMaya Arden October 20, 2025October 20, 2025

Introduction

Strawberry Banana Bread is a delightful twist on the classic favorite, combining the sweetness of ripe bananas with fresh strawberries for a moist and flavorful loaf. Perfect for breakfast or a snack, this bread brings a fresh burst of fruitiness to every slice.

A loaf of strawberry bread is sliced into three thick pieces, showing its moist texture with visible pieces of bright red strawberries embedded within. The bread has a golden brown crust on top and around the sides. The strawberries inside add a pop of color, contrasting with the light tan crumb that appears soft and slightly crumbly. The loaf sits on a white marbled cutting board with some fresh strawberries scattered around it on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour (300 grams)
3/4 teaspoon baking soda

1/2 teaspoon salt
4 tablespoons unsalted butter, melted and cooled (56.5 grams)

3/4 cup sugar (148.5 grams)
3/4 cup yogurt (170.25 grams)

2 eggs, beaten
3 very ripe bananas, mashed well
2 teaspoons vanilla extract

1 cup fresh diced strawberries (136.1 grams)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and spray a 9 by 5 inch bread pan with cooking spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3: In a large bowl, whisk together the melted butter and sugar. Then whisk in the yogurt, beaten eggs, mashed bananas, and vanilla extract until well combined.
Step 4: Gently fold the flour mixture into the wet ingredients until just combined. Be careful not to overmix to keep the bread tender.
Step 5: Carefully stir in the diced strawberries. The batter will be thick due to the fruit.

Step 6: Pour the batter into the prepared bread pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Step 7: Let the bread cool in the pan for 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing.

Tips & Variations

For extra flavor, toast some chopped nuts like walnuts or pecans and fold them into the batter along with the strawberries.

If fresh strawberries aren’t available, frozen berries can be used, but be sure to thaw and drain them well to avoid excess moisture.
Use Greek yogurt for a tangier flavor and added protein.

Storage

Because of the fresh strawberries, this bread is best stored in an airtight container and consumed within two to three days. Keep it at room temperature or refrigerate if your kitchen is warm. To reheat, warm slices briefly in the microwave or toaster oven for a fresh-from-the-oven feel.

How to Serve

A loaf of golden brown baked cake in a rectangular metal pan, topped with several bright red halved strawberries that are slightly sunken into the batter, giving texture and color contrast. The cake has a slightly cracked surface showing its moist and soft inside. The pan is placed on a round wooden cutting board over a white marbled surface, surrounded by whole fresh strawberries scattered around. In the corner, a white cloth with red stripes is casually placed, adding a cozy touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the strawberries with other fruits?

Yes, you can swap strawberries for blueberries, raspberries, or chopped peaches. Just be mindful of moisture content, which can affect the texture.

How do I know when the bread is fully baked?

Insert a toothpick or skewer into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If batter sticks, bake for a few more minutes and test again.