Bursting with fresh berries, this Strawberry Banana Bread is so easy to make for breakfasts and snacks. It stores well in the fridge for days, has a simple ingredient list, and is super moist. So good!
Strawberry Banana Bread
I love to have a homemade baked good on hand most weeks for easy breakfast, snacks, and picnics and this Strawberry Banana Bread has been a recent favorite. My one year old loves it! It’s easy to stir together, has so much fresh fruit flavor, and is super moist.
Because when you combine a base of classic banana bread with the freshness and flavor of strawberries, it’s truly a wonderful thing. Plus, this bread is easy to stir together, bake, and then serve throughout the week.
We love this sliced as part of breakfast or snack, and we sometimes even pack it in lunch boxes. It’s one of our all-time favorite Banana Bread recipes.
Contents hide 1 Strawberry Banana Bread 2 Your toddler won’t eat? Help is here! 3 Ingredients You Need 4 Step-by-Step Instructions 5 Serving Suggestions 6 How to Store 7 Best Tips for Success 8 Related Recipes 9 Easy Strawberry Banana Bread
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Ingredients You Need
To make this recipe, you’ll need to have the following ingredients on hand.
- Unsalted butter: I like to use unsalted butter in my baking so that I can control the salt.
- All-purpose flour: Using this classic flour in combination with the whole-wheat flour below lends a light, tender texture to the bread, while also incorporating some whole grains.
- Whole wheat flour: The combo of the flours helps the bread have more fiber and nutrients, but still be very moist and fluffy.
- Baking soda: Be sure this is active as it’s key to the bread baking through properly.
- Sugar: I use regular sugar here because I like the texture it helps to create in the final bread. You can use honey or maple syrup here if you prefer.
- Eggs: Large eggs help bind the batter together and help create a final texture that’s tender and moist.
- Bananas: Use very ripe with brown spots bananas for the best flavor in the finished banana bread.
- Vanilla extract: Any vanilla extract works here to enhance the flavor of the bananas.
- Strawberries: Use fresh strawberries or frozen ones diced up with kitchen scissors.
TIP: If desired, you can lower the amount of butter to ¼ cup (or 4 tablespoons) and ¼ cup whole milk yogurt.
Step-by-Step Instructions
Here’s a look at the easy process involved in making this recipe. For the full recipe, scroll down to the bottom of this post.
- Mash the banana and lightly beat the eggs.
- Stir together all of the ingredients except the strawberries. Then, gently stir in the strawberries.
- Add to the prepared loaf pan and spread gently with a spatula to even the top.
- Bake!
TIP: Very ripe bananas will work best in this recipe since they will have the best flavor and natural sweetness.
Serving Suggestions
We love having slices with a side of fruit and milk (or coffee for me!) for breakfast. I also sometimes serve slices with cheese, fruit, and sliced cucumbers for picnic lunches outside in our yard when I need a quick and easy option.
You can top slices with butter, cream cheese, peanut butter, or any other favorite spread–or enjoy it plain. I like to slice it into sticks or cubes for younger toddlers it’s easy for him to pick up and eat.
How to Store
Let it cool completely, then freeze slices in a single layer—use parchment between additional layers as needed so they don’t freeze together—in a zip top freezer bag. Remove as much air as possible.
Or, simply store slices in an airtight container in the fridge for 3-5 days and warm briefly or toast to serve.
Best Tips for Success
- Use very ripe bananas for the best flavor and natural sweetness.
- Dice the berries into small pieces so the bread is easy to slice after it’s baked.
- Let cool fully on a wire rack (or as fully as you can stand to wait!) before slicing to ensure it holds together well.
- Serve leftover slices from the fridge slightly warmed or toasted for the best texture.
- Top with butter, cream cheese, peanut butter, or any other favorite spread–or enjoy plain.
- Gluten-free: Use cup-for-cup (or 1:1) style gluten-free flour blend in place of the flours.
- Dairy-free: Use melted and slightly cooled coconut oil in place of the butter.
- Added-sugar-free: Omit the sugar and be sure to use very, very ripe bananas. Or use maple syrup, honey, or coconut sugar in place of the granulated sugar.
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