This easy recipe for the best strawberry banana bread yields a wonderfully moist loaf packed with sweet bananas and juicy fresh strawberries. It's the perfect treat for breakfast, brunch, or dessert!
The Best Strawberry Banana Bread
Have a few spotty, overripe bananas sitting on your kitchen counter? Instead of settling for the usual plain loaf, it’s time to upgrade your baking game with The Best Strawberry Banana Bread.
I absolutely love taking a classic comfort food and giving it a fresh, fruity twist. Adding vibrant, juicy strawberries completely transforms the flavor profile, making it taste like a slice of early summer. Whenever I bring this to a brunch or share it with friends, everyone always asks for the recipe, which is exactly why I call it The Best Strawberry Banana Bread. The moisture from the mashed bananas pairs perfectly with the sweet-tart bursts of berry in every single bite. Plus, it makes your whole house smell amazing while it's in the oven. If you're looking for a crowd-pleasing treat that balances richness with fresh fruit, you absolutely need to bake The Best Strawberry Banana Bread today!
Ingredients
Dry Ingredients:
2 cups all-purpose flour (plus 1 extra tablespoon to toss with the strawberries)
1 tsp baking soda
½ tsp salt
¾ cup granulated sugar
Wet Ingredients:
3 medium overripe bananas, thoroughly mashed
½ cup (1 stick) unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 tsp pure vanilla extract
The Star Ingredient:
1 ½ cups fresh strawberries, hulled and diced
Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5-inch loaf pan with butter or non-stick cooking spray, or line it with parchment paper for easy removal.
Mix the Wet Ingredients: In a large mixing bowl, combine the mashed bananas and the melted butter. Stir in the granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the 2 cups of flour, baking soda, and salt.
Combine Wet and Dry: Pour the dry ingredients into the bowl with the wet ingredients. Gently fold them together using a spatula. Mix just until you no longer see dry pockets of flour—be careful not to overmix, or your bread will become dense!
Prep the Strawberries: Toss your diced strawberries in a small bowl with 1 tablespoon of flour. Tip: This light coating of flour stops the heavy berries from sinking right to the bottom of the pan while baking!
Fold in the Fruit: Gently fold the flour-coated strawberries into your batter.
Bake: Pour the batter into your prepared loaf pan, smoothing out the top. Bake for 55 to 65 minutes. You'll know it's done when the top is golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine, but no wet batter).
Cool and Serve: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slicing it while it's too hot can cause it to fall apart, so a little patience pays off!
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