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Strawberry banana bread loaf with a three slices cut on a baking rack with a glass of milk and bowl of strawberries.

Strawberry Banana Bread

Author: Stephanie Kay

This strawberry banana bread recipe is a quick and easy recipe the whole family can enjoy. Plus, it freezes well so you can make a double batch because it won’t last long.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: Snack
  • Method: Baked
  • Cuisine: American
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Ingredients

Instructions

  1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan with butter or line it with parchment paper.
  2. In a medium bowl, add the flour, baking soda, and salt and stir to combine.
  3. In a large bowl, add the melted butter and sugar, and whisk until well combined. Then add mashed banana, eggs, yogurt, and vanilla extract and whisk again until everything is well incorporated.
  4. Add the dry ingredients to the wet ingredient and gently mix, using a wooden spoon or silicone spatula, until well combined and no flour pockets remain. Be careful to not over-mix the batter.
  5. Add the diced strawberries and, using a wooden spoon or silicone spatula, fold them gently into the batter.
  6. Transfer the batter to the prepared baking pan, spreading it out evenly. Transfer the baking pan to the oven and bake for 60-65 minutes until a toothpick inserted into the loaf comes out clean. You can loosely cover the bread with aluminum foil 3/4 of the way through to prevent the top from getting too brown. You can also test your loaf for doneness by inserting a baking thermometer into the center of the bread, the bread is done when the center of your bread is between 200°F and 205°F. 
  7. Remove the banana bread from the oven and allow it to cool on a wire baking for at least 15 minutes, ideally 1 hour. Once cooled, remove the bread from the pan, allow it to sit again until completely cooled, and then slice to serve.
  8. Leftovers can be stored in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week, or in the freezer for 3 months.

Notes

Sugar: The recipe calls for white sugar but you can use brown sugar or coconut sugar if needed.

Butter: Unsalted butter provides a better balance of flavor but salted butter will also work.

Greek Yogurt: The recipe calls for Greek yogurt, but you can use plain yogurt or sour cream if needed.

Strawberries: You can use frozen strawberries if needed. Be sure to slice them, while frozen, into bite-size pieces before adding them to the batter.

Nutrition

Find it online: https://kaynutrition.com/strawberry-banana-bread/