Just when you thought classic banana bread couldn’t get any better, along comes Strawberry-Banana Bread!
Is there anything more divine than the scent of fresh banana bread baking in the oven? Yes! It’s the aroma of bananas and strawberries baking together in one heavenly loaf. I still remember the first time I made this recipe. The kitchen was filled with the sweet scent of ripe bananas, and the whole family kept asking, “What’s that smell?!” By the time the bread was out of the oven, everyone was hovering, forks in hand, ready to pounce. Trust me, once my family smells this strawberry-banana bread coming out of the oven, it’s everyone for themselves.
Strawberries and bananas are the ultimate dream team when it comes to fruity flavors. From smoothies to sundaes, there’s just something about the combo of slightly tart strawberries mixed with sweet bananas that tickles the taste buds. In this recipe, the fresh, juicy strawberries add bursts of bright flavor and a subtle tang, perfectly balancing the natural sweetness of the bananas. The texture is equally delightful—soft and tender, with little pockets of strawberry goodness throughout. It’s truly one of the most flavorful and moist quick breads you’ll ever enjoy. The great thing about this recipe is that it’s incredibly flexible. You can keep it as is or add custom ingredients like crunchy walnuts, melty chocolate chips, or even a swirl of cream cheese for a decadent twist.
Is Strawberry-Banana Bread Healthy?
This banana bread isn’t high in saturated fat, but it does have sugar (which should always be consumed in moderation). If you don’t mind less sweetness, you can reduce both sugars by half. Another option is to use coconut sugar instead, which is unrefined and has a slightly lower glycemic index. The Greek yogurt adds protein and calcium. Plus, the strawberries and bananas offer fiber and nutrients.
For a gluten-free banana bread, simply replace the whole-wheat flour with a gluten-free all-purpose flour or oat flour. To make a vegan version, use a plant-based yogurt instead of Greek yogurt, and replace the egg with a flax egg. In a small bowl, mix one tablespoon of flax meal with three tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use it instead of the eggs.
Why Use Greek Yogurt in Strawberry-Banana Bread?
If you thought Greek yogurt was only for breakfast or dips, then adding it to a quick bread may sound a bit strange. However, once you try it, you’ll likely want to make it a permanent addition to all your banana bread recipes—and even other baked goods. Greek yogurt brings incredible moisture to the bread, ensuring it stays tender and soft without becoming dense or heavy. Its slight tang also balances the sweetness of the strawberries and bananas, adding brightness to the flavor. Beyond banana bread, Greek yogurt works wonders in cakes, muffins, and even pancakes or waffles, helping create a tender crumb and enhancing overall richness without the need for extra butter or oil.
How To Make Ahead And Store
To store strawberry-banana bread, wrap it tightly with plastic wrap or place it in an airtight container. You can leave it stored like this on the counter for up to 3 days. It can also be kept in the refrigerator for up to 6 days. You can also make strawberry-banana bread ahead of time, wrap it in a layer of plastic wrap followed by a layer of aluminum foil, and freeze it for up to 3 months.
Serving Suggestions
Strawberry-banana bread can hold its own and makes the perfect snack or breakfast. Of course, it’s also great with a pat of butter. But if you’re craving more fruitiness, spoon some Strawberry Chia Jam on your slice. Or, to add a nutty element, slather it with some Almond Butter.
For a filling brunch, consider serving strawberry-banana bread alongside savory dishes like Sausage And Egg Breakfast Casserole and Air-Fryer Breakfast Potatoes. Alternatively, impress your guests by adding slices to a stunning Peanut Butter Board.
Ingredients
- 1 large egg preferably organic
- 1/2 cup light brown sugar packed
- 1/3 cup extra-virgin olive oil or melted unrefined coconut oil
- 1/4 cup organic cane sugar
- 1/4 cup Greek yogurt or almond milk yogurt for a dairy-free option
- 2 teaspoons pure vanilla extract
- 1 1/4 cups whole-wheat pastry flour or gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup mashed ripe bananas about 2 large or 3 small bananas
- 1 1/2 cups fresh strawberries diced and tossed in 1 tablespoon of the flour
Instructions
- Start by preheating your oven to 350°F. Coat a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- In a large bowl, whisk together the egg, light brown sugar, olive or coconut oil, cane sugar, Greek yogurt, and vanilla extract until smooth.
- To the same bowl, add the flour, baking powder, baking soda, and sea salt. Gently fold the mixture until just combined.
- Fold in the mashed bananas, mixing until just incorporated.
- Gently fold in the flour-dusted strawberries, ensuring they're evenly distributed throughout the batter. The flour coating will keep your strawberries from sinking to the bottom.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for about 55 to 65 minutes. You'll know it's done when a toothpick inserted into the center comes out mostly clean.
- Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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