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Enjoy the fruity fusion of ripe bananas and fresh strawberries in our strawberry banana bread. Moist, tender, and bursting with sweetness, this easy-to-make treat is perfect for breakfast or a snack any time of day. With a hint of vanilla and a touch of sour cream, each bite is a taste of pure indulgence. Enjoy it on its own or with your favorite spread for a deliciously satisfying treat.

A sliced loaf of strawberry banana bread set on a white table.

It’s Florida strawberry season here in my hometown (the winter strawberry capital of the world), and it is the perfect time to share this recipe for the best strawberry banana bread.

What better way to celebrate these fresh berries than a local strawberry festival? And since my town is celebrating all things red and fruity this time of year, you will find me in the kitchen making all of our favorite strawberry recipes to share with all of you!

From Strawberry Shrimp Ceviche to Strawberry Pizza and everything in between, there’s a little something for all you strawberry lovers to enjoy.

Ingredient Notes

Labeled ingredients needed to make homemade strawberry banana bread recipe.
  • Vegetable Oil: Ensure you use a neutral-flavored vegetable oil or canola oil. Avoid using strong-flavored oils like olive oil as they may overpower the delicate flavors of the strawberries and bananas.
  • Sugar: Granulated white sugar is used here. It gives just the right texture and sweetness to compliment the ripened bananas.
  • Eggs: Use large eggs at room temperature for best results. They help bind the ingredients together and provide structure to the bread.
  • Sour Cream: Sour cream adds moisture and richness to the bread.
  • Vanilla: Use pure vanilla extract for the best flavor. It enhances the overall taste of the bread.
  • All-Purpose Flour: This provides the base structure for the bread. Make sure to measure the flour accurately using the spoon and level method to avoid a dense or dry texture.
  • Baking Soda: Acts as a leavening agent, helping the bread to rise. Ensure your baking soda is fresh for optimal leavening power.
  • Salt: I use plain table salt in this recipe. It balances the sweetness and enhances the flavors of the other ingredients.
  • Mashed Banana: Choose ripe bananas with brown spots on the peel. The riper the bananas, the sweeter and more flavorful they’ll be in the bread.
  • Ripe Strawberries: Use fresh juicy strawberries for the best flavor and texture. Make sure to dice them into small pieces and toss them in flour to prevent them from sinking to the bottom of the bread while baking. This also helps to absorb excess moisture from the strawberries, preventing the bread from becoming too soggy.

How To Make Delicious Strawberry Banana Bread

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

  1. Mix wet ingredients: Mix oil and sugar in a large bowl. Add eggs, sour cream, and vanilla; mix until combined.

    A glass bowl of sugar with oil and eggs mixed in and combined.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.

    A bowl of flour, baking soda, and salt mixed together and then stirred into wet ingredients.
  3. Combine the wet and dry ingredients: Add to wet ingredients and mix until just combined.
  4. Add in bananas and strawberries: Fold in mashed bananas and floured-covered strawberries.

    A clear bowl with batter adding in chopped bananas and flour coated strawberries.
  5. Bake and Cool: Pour into the prepared loaf pan. Then bake and allow it to cool slighting for cooling complete on a wire rack. Then slice and enjoy

    A loaf pan with strawberry banana bread batter.
A loaf of strawberry banana bread in a metal loaf pan.

Tips

  • Keep in mind fresh strawberries can be somewhat tricky as they all have different amounts of moisture in them. Be sure when you wash them to dry them thoroughly before beginning the recipe so as not to add additional water to the recipe.
  • Use very ripe bananas: Here is an excellent guide to ripening bananas quickly. See the FAQ below for more information on why overripened bananas are so crucial to banana bread.
  • Measure your flour correctly: Fluff the flour in the container it is stored in. Then scoop the flour out of the contain with a spoon and into your dry measuring cup and then level it off. Do not pack it in.
  • Make sure your baking soda is fresh and in date. If the baking soda isn’t in date, it won’t create the reaction needed to bake a beautiful quick bread. You can test it by dropping a small amount in a bit of vinegar and be sure you see it bubble and foam up immediately.
  • Baking Time Varies: Baking times will vary based on many things, like the moisture content of the bananas and strawberries, climate, pans, and oven temperatures often vary. Be sure to keep an eye on the bread and don’t go solely on the cooking time, especially the first time you make this. You may need to adjust the time based on these factors. Also, if you use a dark baking pan, you may want to decrease the temperature to 325℉.
  • Tent the pan: Loosely drape the pan with a sheet of foil for the last 10 to 15 minutes to keep the sides and top from browning before the center is fully cooked.

Variations and Substitutions

While we love this recipe as is, you can experiment with some variations:

  • Add-Ins: Get creative with additional mix-ins such as chopped nuts (walnuts, pecans, macadamia nuts), chocolate chips, white chocolate, shredded coconut, or dried fruit (raisins, cranberries) to add extra texture and flavor to your bread.
  • Fresh Local Berries: Other sweet berries, like blueberries, raspberries, or blackberries, do work with this recipe.
A sliced loaf of strawberry banana bread set on a white table.

Recipe FAQs

Why do you need overripened bananas in banana bread?

Using overripe bananas will allow for the bananas to mash up into a nice smooth consistency to blend nicely into the dough. The more ripened the bananas are, the sweeter they are. This is accounted for in the banana bread recipe in the amount of sugar that will be added to the recipe. So, it’s really important to have really ripe bananas when making a quick banana bread recipe.

Can I omit sour cream?

No, the sour cream is needed for the right chemical reaction to occur, which allows the batter to rise.

Can I use something in place of sour cream?

Yes, you can use plain yogurt, vanilla yogurt, or even Greek yogurt as a substitute for the sour cream. Buttermilk is also often used in making quick bread, but that would require adjusting the ingredients.

Can I use frozen strawberries?

This recipe calls for and is tested with fresh strawberries. It makes the most delicious and moist loaf! You most often see whole frozen strawberries. If possible, try to find unsweetened sliced frozen berries if you decide to add frozen berries to the recipe (and keep them frozen when adding them in). This will help keep the moisture down as they release a lot of liquid when they thaw.  Also, since they do release more juice, you may need to compensate by adding more flour.

Storage

Storage: Because of the moisture in the strawberries, this won’t store as long as classic banana bread. Cool completely, then cover with foil or plastic wrap or place in an airtight container and store at room temperature for 2 to 3 days.

Freeze: Allow the bread to cool completely. Wrap with foil or freezer wrap and place in a freezer bag. You can freeze the whole loaf or in individual slices. Set it out on the counter to thaw before serving.

Three slices of strawberry banana bread on a white plate with a bite taken from the top slice.

What to Serve with Strawberry Banana Bread

This recipe for strawberry and banana bread is delicious on its own, but pair it with your favorite tea or coffee, like our Dalgona Coffee, for an extra special treat!

It’s the perfect addition to your breakfast menu for the holidays, one to enjoy on the weekend, or a quick grab-and-go breakfast during the week.

Toppings Ideas for Banana Strawberry Bread

  • Butter: A slather of creamy real butter is a nice richness.
  • Cream Cheese: Whipped cream cheese over the warm bread adds a tang and contrast to the sweet bread.
  • Nut Butter: Peanut butter, almond butter, pecan butter, and Nutella are all delicious and packed with protein.
  • A dollop of yogurt or homemade whipped cream makes for a decadent treat.

More Banana Quick Bread Recipes

Love bananas- give our Banana nut muffins, banana cake, or creamy banana pudding recipe a try!

Hungry for more easy, home-cooked, delicious recipes?

Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.

Three slices of strawberry banana bread on a white plate with a bite taken from the top slice.
Recipe
5 from 13 votes

(click stars to rate)

Strawberry Banana Bread Recipe

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Author: Nikki Lee
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Enjoy the fruity fusion of ripe bananas and fresh strawberries in our strawberry banana bread. Moist, tender, and bursting with sweetness, this easy-to-make treat is perfect for breakfast or a snack any time of day.

Equipment

Ingredients 

  • ¼ cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 medium bananas, mashed
  • 2 cups fresh strawberries, diced and tossed in 1 tablespoon of all-purpose four

Instructions

  • Preheat the oven to 350℉ and spray a 9×5 loaf pan with cooking spray or line with parchment paper.
  • In a large bowl, mix together oil and sugar. Add eggs, sour cream, and vanilla; mix until combined.
  • In a medium bowl, whisk together flour, baking soda and salt.
  • Gently add wet ingredients to the dry ingredients and mix until just combined. Being careful not to overmix.
  • Stir in mashed bananas and strawberries tossed in 1 tablespoon of all-purpose flour.
  • Pour into the prepared loaf pan. Bake for 65 -75 minutes or until a toothpick inserted in the center comes out with a few crumbs.
    Tent with foil for the last 15 minutes, if needed. This will prevent the top of the loaf from getting too brown.
  • Let cool in the pan for at least 10 minutes before transferring to a cooling rack to cool completely. Slice and serve.

Notes

TIPS
  • Keep in mind fresh strawberries can be somewhat tricky as they all have different amounts of moisture in them. Be sure when you wash them to dry them thoroughly before beginning the recipe so as not to add additional water to the recipe.
  • Use very ripe bananas: Here is an excellent guide to ripening bananas quickly. See the FAQs in the recipe post for more information on why overripened bananas are so crucial to banana bread.
  • Measure your flour correctly: Fluff the flour in the container it is stored in. Then scoop the flour out of the contain with a spoon and into your dry measuring cup and then level it off. Do not pack it in.
  • Make sure your baking soda is fresh and in date. If the baking soda isn’t in date, it won’t create the reaction needed to bake a beautiful quick bread. You can test it by dropping a small amount in some vinegar-it should bubble and foam up immediately.
  • Baking Time Varies: Baking times will vary based on many things, like the moisture content of the bananas and strawberries, climate, pans, and oven temperatures often vary. Be sure to keep an eye on the bread and don’t go solely on the cooking time, especially the first time you make this. You may need to adjust the time based on these factors. Also, if you use a dark baking pan, you may want to decrease the temperature to 325℉.
  • Tent the pan: Loosely drape the pan with a sheet of aluminum foil for the last 10 to 15 minutes to keep the sides and top from browning before the center is fully cooked.
Storage & Freezing Instructions
Storage: Because of the moisture in the strawberries, this won’t store as long as traditional banana bread. Cool completely, then cover with foil or plastic wrap or place in an airtight container and store for 2 to 3 days.
Freeze: Allow the bread to cool completely. Wrap with foil or freezer wrap and place in a freezer bag. You can freeze the whole loaf or in individual slices. Set it out on the counter to thaw before serving.

Nutrition Information

Serving: 1slice Calories: 285kcal (14%) Carbohydrates: 47g (16%) Protein: 5g (10%) Fat: 9g (14%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 4g Monounsaturated Fat: 2g Trans Fat: 0.04g Cholesterol: 44mg (15%) Sodium: 245mg (11%) Potassium: 184mg (5%) Fiber: 2g (8%) Sugar: 25g (28%) Vitamin A: 144IU (3%) Vitamin C: 19mg (23%) Calcium: 27mg (3%) Iron: 2mg (11%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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Nikki Lee author of Soulfully Made in the kitchen serving cupcakes.

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Nikki Lee. Here at Soulfully Made you will find delicious, home-cooked, easy recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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10 Comments

  1. 5 stars
    This recipe is a game changer! The combination of sweet strawberries and ripe bananas creates a moist and flavorful bread that is perfect for breakfast or a snack. It’s easy to make and definitely worth trying!

    Reply

  3. 5 stars
    This was such a delicious recipe that does not disappoint! Turned out light, fluffy and delicious; easily, a new favorite recipe!

    Reply

  5. 5 stars
    This is the most delicious, easy to make bread! Strawberries are the perfect addition to banana bread, and the sour cream in the batter makes it so moist. LOVE this recipe!

    Reply

    1. Thank you, Eliza. I agree the sour cream makes such a difference! I appreciate you stopping by and for the 5 star rating!

      Reply