Strawberry banana bread that is moist, flavorful and turns out every single time! Smooth texture with small chunks of strawberries, this strawberry banana bread will be a family favorite for sure.
You’ll love this Classic Strawberry Banana Bread Recipe
This strawberry banana bread is based on my grandmother’s classic recipe, just like my chocolate chip banana bread recipe! There is nothing better than old family recipes. I love the combination of strawberry and banana, this is the perfect spring or summer twist on classic banana bread.
Since there is less butter than sugar in this recipe, it won’t cream together totally. It will be crumbly like this photo. ^^^
Once you add the eggs, then you can really cream it together. I add them one at a time, mixing a little in between each addition.
This is where you really go to town creaming the ingredients, the eggs should mix in and then be light and fluffy. It can take a while, about 2 minutes. Which doesn’t seem like a while but it is when you have to hungry kids who woke up early from naps dancing around the tripod that is precariously holding your heavy camera above the batter bowl. Ha. The risks I take for you all ;).
Strawberry Banana Bread Recipe ingredients
- Almond extract
- Baking soda
For the exact amounts needed, please see the recipe card below.
Banana Strawberry Bread substitutions and variations
This banana strawberry bread recipe is amazing, but there are many variations for you to experiment with. Here are a few ideas:
- Butter: Try using vegan butter or vegetable oil for a dairy-free alternative.
- Almond extract: The almond is what sends this strawberry banana bread over the top! However, you can always use vanilla extract if that’s what you have to hand.
- Strawberries: If strawberries aren’t in season, try using some other type of berry, like raspberries or blueberries.
- Spices: I love how the banana and strawberry flavors shine in this recipe, but I won’t stop you from adding some extra spices like cinnamon, nutmeg, or ginger.
- Mix-ins: Get creative and add some chopped nuts, chocolate chips, or citrus zest to your batter!
Toppings: Add a crunchy streusel topping, coconut flakes, or a simple glaze icing to make your banana strawberry bread even more irresistible.
How to make Strawberry Banana Bread
- Start by preheating your oven to 350 degrees F. Then, using either a stand or hand mixer, cream your butter and sugar together for 1-2 minutes. Please note: There is more sugar than butter, so it won’t completely cream together – it’ll still be crumbly.
- Add 2 eggs to the sugar and butter mixture, and cream for a further 1-2 minutes until it’s light and fluffy.
- Pour in your almond extract and stir until combined.
- Add all your dry ingredients and mix them in until almost combined. You want there to still be streaks of flour throughout the batter. We do this to avoid overmixing the batter when we add the fruit!
- Add your bananas in whole and mix for around 30 seconds. The bananas will break up as you combine them into the batter.
- Now, add in the strawberries and mix until everything is combined.
- Grease a loaf pan with butter and pour in your batter. Bake for 45-50 minutes, or until a toothpick inserted into the center of your bread comes with a few crumbs on it.
Now, if you don’t have almond extract, you can sub vanilla. But almond extract is what really sends this banana bread over the top. It’s the perfect accent to the strawberries and bananas.
Strawberry and Banana Bread tips for success
My banana strawberry bread is super easy to make, and the results will be mouth-wateringly delicious. But just in case, here are some helpful tips to ensure you get the best results:
- As previously mentioned, the butter and sugar won’t cream together completely. So just give it your best effort, and if it’s still a bit crumbly, that’s totally okay!
- Be sure to cream your eggs until light and fluffy. It takes a little longer than you might think, but this process ensures your banana bread with strawberries is nice and airy.
- Don’t overmix your batter after adding in the dry ingredients, as this will cause your bread to be too dense.
- Add your bananas whole after mixing the dry ingredients! This keeps the pieces chunkier and prevents them from turning too mushy.
- Always scrape down the sides of your bowl before pouring the batter into the loaf pan. You want to ensure everything is all mixed together, and doing this helps.
- I like to smooth out the top of the bread with a rubber spatula before baking. This creates an even surface and makes for prettier slices of banana strawberry bread!
- Lastly, your knife will get hot if you’re slicing freshly baked strawberry banana bread. Be careful, and try using a hot pad to guard your holding hand. I know you won’t want to wait for it to cool, but you’ll thank me later!
Pro tip: Your knife will get super hot cutting hot bread. So slice carefully and use a hot pad to guard your holding hand. Can you tell I do this a lot? Patience is a virtue I’m still working on. HA. Check out the handy video and grocery checklist recipe card below!
How to store Banana Bread with Strawberries
Always store your banana strawberry bread in a sealed container or tightly wrapped in plastic wrap. This will help keep it fresh and moist for up to 4 days at room temperature. Or, slice up the entire loaf and freeze individual slices for later use! Your frozen banana bread with strawberries will last up to 3 months.
Strawberry and Banana Bread
- 1/2 cup butter 1 stick
- 1 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 bananas ripe
- 1 cup strawberries diced
- Preheat oven to 350 degrees F.
- Cream butter and sugar together for 1-2 minutes.
- Add 2 eggs and cream together again for 1-2 more minutes until it’s light and fluffy.
- Add the almond extract and mix in thoroughly.
- Add the dry ingredients and mix until almost combined but there are still streaks of flour in the batter.
- Add the bananas whole and mix until broken up and combined in the dough. About 30 seconds.
- Add the strawberries and mix until evenly distributed. About 30 seconds.
- Pour into a greased loaf pan (see note) and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs on it.