Strawberry Banana Bread
Strawberry Banana Bread is one of those sweet and comforting recipes that instantly fills my kitchen with a beautiful aroma of fresh berries and baked goods. Every time I have a few overripe bananas and juicy strawberries on hand, I make this recipe, which is a nice way to elevate a classic that we all love.
The ripe bananas make this bread moist and tender, while the berries add a burst of flavor and tanginess. I love the combination of berries and lemon, so I add lemon zest and juice to the batter and the glaze, for a refreshing finish in every bite. A thick slice of this classic pastry is my favorite midday snack, especially when toasted, spread with butter, and served with a London Fog latte.
Table of contents
This strawberry banana bread is moist, tender, and satisfying. It makes the perfect lunchbox snack, hostess gift, and is the ideal dessert to take to an office party, picnic, or potluck. The best part? It can be made days in advance. I usually make two loaves to save one for later. I slice it and wrap individual slices in plastic wrap and freeze them. When a craving strikes, all I have to do is toast it and savor the moment along with a homemade hot chocolate!
Why you will love this recipe
- Use up those overripe bananas: It happens to all of us. We often forget about the bananas, and they go soft and brown so quickly. But then, they are perfect for this banana bread!
- No kneading needed: This recipe is so effortless to make that you can choose to mix the batter with a mixer or by hand. Also, kneading is not required.
- No resting or yeast either: This is a quick bread, so there’s no need for yeast or waiting for it to rise. Just mix and bake.
- Perfect for breakfast or dessert: With fruit and natural ingredients, it can be served for breakfast or as a delicious dessert. I usually make it for brunches and serve it with strawberry margaritas.
- Make it in advance: This is the perfect recipe for meal planning; the loaf or individual slices can be frozen for up to 3 months. Also, if you have an event planned, you can make this bread 1-2 days in advance.
What you will need
- Fruit: The two main ingredients, mashed bananas and sliced strawberries, should be fresh and of high quality. However, the bananas should be overripe. I like mine to be brown. The darker they are, the sweeter they are. Also, I toss the strawberries in flour to keep them from sinking to the bottom of the batter.
- Dry ingredients: All-purpose flour has just the right amount of gluten for plenty of structure with a soft crumb. I use baking powder instead of soda for leavening, so I don’t need any additional acidic ingredients.
- Wet ingredients: I beat two large room-temperature eggs for richness as well as a lighter and fuller loaf. They also help make the bread rise. The sour cream is added for moisture and tenderness. The softened butter is the fat that allows the texture to resemble that of cake more than bread.
- Flavorings: I use white granulated sugar for sweetness, a hint of pure vanilla extract for a floral taste, and a pinch of salt to enhance the other flavors.
- Lemon glaze: I use a fresh lemon to make my own lemon juice and zest. Powdered sugar is the perfect sweetener because it is smooth and velvety.
How to make
Preheat the oven: First, I preheat my oven to 375°F and spray a loaf pan with baking spray. Then, I line it with parchment paper to hang over the sides for easy lifting.
Mix the dry ingredients: Next, I mix the dry ingredients in a medium bowl and set them aside.
Mix the wet ingredients: After, I cream the butter and sugar in a large bowl until it is light and fluffy. I then add the eggs one at a time, beating them until combined before mixing in the mashed bananas, sour cream, and vanilla.
Combine: Next, I slowly stir in the dry ingredients just until it is combined, being careful not to overmix them before gently folding in the flour-covered strawberries.
Bake the bread: The batter goes into the pan, and I bake it for 15 minutes. Then, I turn the oven to 350°F and bake it for an additional 30 minutes, or until it is slightly golden brown and a toothpick inserted into the center comes out clean.
Let it cool: Finally, I let it cool before removing it from the pan and letting it sit on a wire rack to cool completely before icing.
Glaze: When ready, whisk the sugar, zest, and juice in a bowl until smooth. It should coat the back of a spoon when ready.
Serve: Then, I drizzle it over the bread and let it sit for five minutes before slicing it to serve.
Expert tip
Getting my bananas to ripen quickly
When I want to make banana bread, but my bananas are still yellow, I put them in the oven because I usually want to make the bread that same day. The most important thing to remember is to leave the peels on. Otherwise, you have a runny mess. I first heat my oven to 300 degrees F. Then, I put the unpeeled bananas on a baking sheet lined with foil or parchment paper. Depending on the size and ripeness of the bananas, I usually bake them for 15 to 20 minutes.
Another option is to use an air fryer. I would use foil or a liner in the basket, though, but make sure there are holes for air circulation. Then, turn the fryer to 275°F for 10 to 15 minutes, depending on the color and size of the bananas. Check them during cooking for color and softness. Using a microwave is also possible. Just poke them with a fork several times, put them on a plate, and heat them for 30-second intervals until they are soft enough.
More tips to consider:
- To get bananas to ripen the next day, put them in a paper bag with an apple or avocado.
- On the other hand, if I am not planning to make my banana bread for a while, I keep the bananas in the fridge because it helps slow down the ripening process.
- To keep strawberries fresh longer, do not wash them and leave them in their original container in the crisper drawer of the refrigerator until you are ready to use them.
- To make fluffier banana bread, sift the flour and replace half of the butter with vegetable oil.
- If the top browns too quickly, cover it loosely with foil for the last 30 minutes.
- This recipe is for a 9×5-inch loaf pan. If using a smaller pan, reserve a cup of batter. If using a larger pan, check it at 45 minutes.
Recipe variations and add-ins:
- More protein: Instead of using sour cream, I sometimes use Greek yogurt to reduce fat and add healthy protein. It is still deliciously creamy.
- Add chocolate: When I am in the mood to indulge, I add two cups of white chocolate chips to the batter. The rich creaminess blends perfectly with the strawberries; everyone loves this version.
- Go nuts: Another favorite thing in my family is when I add chopped walnuts. They add such a wonderful texture and nuttiness to this bread. Any nuts or seeds work well. I also use sesame seeds and poppy seeds sometimes.
- Frost it: Skip the glaze and use my thick and luscious cream cheese frosting. Nobody will be calling it bread anymore, though.
- Add other fruit: If strawberries are not available and frozen ones are not your thing, try blueberries, raspberries, or blackberries.
Serving suggestions:
Although this is perfect to serve on its own, I like to cut it into thick slices and serve it to the kids with a strawberry banana smoothie as an afternoon snack. It’s the perfect pick-me-up when they start to get hungry after a light lunch, and it’s still hours before dinner. Sometimes, I slather a slice with homemade strawberry jam for breakfast or use it to make the most amazing French toast served with strawberry butter.
Recently, I served it at brunch with the ladies from church alongside my favorite strawberry arugula salad and these unique strawberry bacon grilled cheese sandwiches. I must warn you, every time I serve these heavenly sandwiches, I’m bombarded with requests for the recipe. Made with cream cheese, strawberries, cheddar cheese, bacon, and jam, this toasted creation is absolute perfection.
How to store leftovers:
- Refrigerate: Pack leftover strawberry banana bread in an airtight container, and it will stay fresh on the counter for three days or in the fridge for five days.
- Freezing: I wrap it in plastic wrap, place it in a freezer bag, and it can be stored in the freezer for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
Frozen strawberries are fine to use, but it is best to thaw them out and dry them first. Frozen berries release a significant amount of moisture as they thaw, which can make the bread too watery and prevent it from cooking thoroughly. It may end up runny. I let mine thaw in a colander and gently pat them dry with paper towels to remove any excess moisture. Then, toss them in flour or cornstarch.
The most common reason is excessive mixing. This develops too much gluten in the flour, which will make it thick and heavy. Only mix the dry ingredients until just a bit of flour remains. Too much flour can also cause this problem. Always use the spoon and level method of measuring instead of scooping it.
I notice this almost every time I make banana bread, so I’ve grown accustomed to it. These flecks are the veins of the banana, also known as phloem bundles. They are the banana’s vascular system to transport its nutrients and are an excellent source of fiber, vitamin A, and vitamin B. These darken during baking and with oxidation (similar to how a banana darkens), but this is not harmful and does not affect the taste.
An incorrect oven temperature is usually the cause. First, ensure the oven is preheated to 375°F for the first 15 minutes. Also, it may be a good idea to check the oven’s temperature with an oven thermometer. Using a pan that is too large can also cause this problem. My recipe is for a 9×5-inch loaf pan. Finally, be sure that the baking soda is fresh. If it is too old or expired, it will not activate properly.
More delicious quick bread recipes:
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Strawberry Banana Bread
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup white sugar
- 2 large eggs beaten
- 2-3 ripe bananas mashed – 1 cup mashed bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh strawberries sliced and tossed in 1 tablespoon of flour or cornstarch
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 375 degrees F.
- Spray a loaf pan with nonstick spray and line it with parchment paper, ensuring it has handles on the sides. Set aside.
- In a medium bowl, mix dry ingredients: flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time and beat until combined. Add mashed bananas and beat until combined.
- Add sour cream and vanilla, beat until combined.
- Slowly add the dry ingredients and mix until the flour is just combined, being careful not to overmix. Gently fold in flour-covered strawberries.
- Add the batter to the prepared loaf pan and bake at 375 degrees F for 15 minutes. Afterward, reduce the oven temperature to 350 degrees F and bake for an additional 30 minutes, or until the bread is slightly golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool for 15 minutes before removing it from the loaf pan and placing it on a wire rack. Cool completely before icing.
Lemon Glaze:
- In a medium bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon, but still maintain a drizzle consistency.
- If needed, add another teaspoon of lemon juice or more sugar.
- Drizzle the glaze over the cooled bread, let it settle, then slice and serve.
- Store covered at room temperature for up to 3-4 days.
Video
Notes
Getting my bananas to ripen quickly
When I want to make banana bread, but my bananas are still yellow, I put them in the oven because I usually want to make the bread that same day. The most important thing to remember is to leave the peels on. Otherwise, you have a runny mess. I first heat my oven to 300 degrees F. Then, I put the unpeeled bananas on a baking sheet lined with foil or parchment paper. Depending on the size and ripeness of the bananas, I usually bake them for 15 to 20 minutes.More tips to consider:
- To get bananas to ripen the next day, put them in a paper bag with an apple or avocado.
- On the other hand, if I am not planning to make my banana bread for a while, I keep the bananas in the fridge because it helps slow down the ripening process.
- To keep strawberries fresh longer, do not wash them and leave them in their original container in the crisper drawer of the refrigerator until you are ready to use them.
- To make fluffier banana bread, sift the flour and replace half of the butter with vegetable oil.
- If the top browns too quickly, cover it loosely with foil for the last 30 minutes.
- This recipe is for a 9×5-inch loaf pan. If using a smaller pan, reserve a cup of batter. If using a larger pan, check it at 45 minutes.