Strawberry Banana Bread

10 slices
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Strawberry Banana Bread is the easiest quick bread recipe made with fresh strawberries and ripe bananas. Golden brown no-mixer quick bread ready in an hour!

When it comes to Quick Bread Recipes, you can’t get any easier than Banana Bread. Whether it’s for brunch or dessert, you get delicious, golden brown bread in just an hour.

close-up of Strawberry Banana Bread in baking pan


An easy banana bread recipe is the backbone to making so many different baked good no matter what time of year you are baking. You can add pumpkin in the fall, chocolate chips whenever, or in the spring and summer load it up with fresh strawberries!

This tasty Strawberry Banana Bread bakes to a golden brown and is filled with fresh, berry sweetness. Using fresh strawberries makes this delicious bread extra moist. Enjoy this easy Strawberry Banana Bread with coffee for breakfast or a scoop of Vanilla Ice Cream for dessert.

Strawberry Banana Bread ingredients in glass bowls

Strawberry Banana Bread comes together in just minutes with no need for a stand mixer or beaters. This hand mixed banana bread looks as beautiful as it tastes. The golden brown crust and slightly pink center is moist, tender, and perfectly sweet.

Strawberry season is spring and summer, so you have months to enjoy this delicious Strawberry Banana Bread. Make a double batch of this easy quick bread recipe and freeze some for those cold winter months. Just thaw your bread in the refrigerator overnight and warm in the oven for an easy tasty breakfast.


This Strawberry Banana Bread recipe is best with fresh strawberries. To keep the strawberries from sinking to the bottom of the loaf pan, make sure to chop into smaller pieces and toss in flour. If you use frozen strawberries, thaw them completely and drain so your bread doesn’t have too much moisture.

Use the toothpick method to check to see if your Strawberry Banana Bread is done. Insert a toothpick (or butterknife) into middle of the loaf and if it comes out clean, your bread is done. If your bread is getting too golden brown before it’s done, tent the loaf pan with foil and continue baking.

Strawberry Banana Bread in baking pan before baking



  • Berries: This banana bread recipe goes great with other fresh berries like blueberries, raspberries, and cherries. Make sure to toss them in flour before adding to the batter.
  • Cream Cheese:  Cream cheese tastes delicious with Strawberry Banana Bread. Add a cream cheese swirl to the batter or top with Cream Cheese Frosting!
  • Sour Cream: Instead of sour cream, you can substitute ½ cup plain greek yogurt (or a thick non dairy yogurt) with ½ teaspoon baking soda added.
  • Chocolate Chips: Stir in dark chocolate chips or white chocolate chips to add creamy, chocolatey bursts of flavor.
  • Nuts: Give your fruity banana bread crunch by adding in a ½ cup of walnuts, pecans, or almonds to your batter when you fold in the strawberries.
  • Cooking Oil: You can use ½ cup coconut oil, ¼ cup applesauce, or ⅜ cup vegetable oil instead of ½ cup butter in this recipe.
  • Roasted Strawberries: Roasting strawberries makes them extra sweet! Roast fresh strawberries on a baking sheet at 350 degrees F for 25 minutes. Cool to room temperature before adding to the banana bread batter.
  • Muffins: Make Strawberry Banana Bread Muffins. Line a 12 cup muffin tin and pour batter evenly between muffin cups. Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.



  • Serve: Keep Strawberry Banana Bread at room temperature for up to 2 days, wrapped in plastic wrap in a cool dry place.
  • Store: Your Strawberry Banana Bread can be stored in the refrigerator for up to 1 week. Store covered tightly in wrap or in an airtight container.
  • Freeze: Wrap a cooled loaf of Strawberry Banana Bread in plastic wrap and store in a freezer safe bag. Freeze up to 3 months.

Strawberry Banana Bread in baking pan

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Strawberry Banana Bread

Strawberry Banana Bread is the easiest quick bread recipe made with fresh strawberries and ripe bananas. Golden brown no-mixer quick bread ready in an hour!
Yield 10 slices
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Bread, Breakfast
Cuisine American
Author Sabrina Snyder


  • 2 ripe bananas
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups flour , plus 1 tablespoon divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup strawberries , chopped


  • Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
  • In a large bowl, whisk together bananas, oil, sugar, eggs and vanilla until smooth.
  • Whisk in sour cream until creamy and well combined.
  • Sift together 1 ½ cup flour, baking soda and salt, whisking it until just combined.
  • Toss strawberries in the remaining 1 tablespoon flour.
  • Gently fold in the strawberries to the banana bread batter.
  • Pour batter into the loaf pan and bake for 60 minutes or until a toothpick comes out clean.


Calories: 290kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 329mg | Potassium: 155mg | Fiber: 1g | Sugar: 24g | Vitamin A: 418IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg
Keyword: Strawberry Banana Bread

Moist Strawberry Banana Bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Looks like a great recipe and I can’t wait to make it; only wish there was a photo of a slice so I can see what the “guts” will look like!

  2. just made this and it’s delicious! next time i’ll add walnuts because i usually make my banana bread with them, but it’s yummy either way.

  3. I have this in the oven at the moment ?. I am guessing the other half cup of flour goes in with the 1 cup ? That’s what I did. Hopefully this is correct! Love your recipes !!

    1. I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Yes, you had it correct, thanks for pointing out the error so I could fix the recipe! Hope it still turned out okay!