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Strawberry Banana Bread

Strawberry Banana Bread. A good, old-fashioned banana bread recipe with an extra flavourful twist of having fresh strawberry chunks baked right in.

Strawberry Banana Bread close up photo

Strawberry Banana Bread

Today, 6 years after first posting it, I’m giving this recipe an overhaul with an eye to making it even better. There are a couple of tweaks in the method and ingredients which I think bake it even better.

Strawberry Banana Bread just out of the oven

Fresh from the oven.

My goal was to reduce the sugar to start. With ripe bananas and sweet strawberries added, you can easily remove some of the sugar without adversely affecting the flavour.

Close-up of bananas fresh and flecked brown to be used in this Honey Cake recipe

Never throw out ripe bananas again.

Here I have taken out a quarter cup of the white sugar in the batter but I think it’s possible to go even further. Next time I may just try reducing it by another 1/4 cup.

Strawberry Banana Bread cooling on a wire rack

Resist the urge to cut it! Let it cool down first.

Improving the overall texture and flavour of this Strawberry Banana Bread recipe.

The second thing I wanted to improve was the overall texture. Like some muffin recipes, particularly bran muffins, I think too much oil can male them a bit greasy.

Fresh strawberries close up photo.

Fresh ripe strawberries are best for this recipe.

I wanted to minimize that by reducing the oil by half and replacing it with melted butter. I felt this improved both the texture and flavour.

Finally, adding fresh chopped strawberries can be problematic. That’s because of their high water content.

Strawberry Banana Bread photo of a single slice on white plate with coffee, bananas and strawberries in background

Strawberry Banana Bread

When baking that liquid from the strawberries can leech out into the surrounding cake crumb. This sometimes causes little pockets to form in the banana bread which tend to be a bit wet and doughy.

This is not much of a problem with the taste of the final product but I thought I’d like to try and reduce it. I felt it would bake better and have a better distribution of moisture throughout the whole loaf.

Macerating the strawberries improves this Strawberry Banana Bread.

My solution for that was to macerate the strawberries in sugar for a couple of hours or even overnight.

Macerating strawberries, just means tossing them with plain sugar and letting them sit for a time. This releases the excess liquid from the berries almost completely.

Macerated fresh strawberries in a clear glass measuring cup.

Macerated fresh strawberries

I don’t throw away those strawberry juices though. The sweet juice replaces the orange juice or milk I would normally add to a recipe like this.

With these changes I believe The recipe is improved considerably without affecting its overall flavour. Try it for yourself and see if you agree.

Strawberry Banana Bread close up photo of cut slice on a small white plate

A perfect afternoon coffee break.

Original Post Feb, 2014

Strawberry and banana bread ? Why not, it’s a great combination in smoothies so it’s bound to be good in banana bread too.

With both overripe bananas and strawberries on hand that needed to be used quickly, it was worth a try and it turned out deliciously.

This recipe would also work well baked as muffins if you prefer. I like decorating the top with extra strawberry slices and a sprinkle of coarse turbinado sugar or even plain sugar for an extra crunchy top crust.

Strawberry Banana Bread ready for the oven

Strawberry Banana Bread ready for the oven.

Both are optional of course for a completely uncomplicated version that may become the new lunchbox favourite at your house.

Makes one large or two small (6 inch) loaves. The large pan I use is a 

Love Banana Bread? Try this unusual but delicious version: Orange Chocolate Banana Bread with White Chocolate Chunks:

Orange Chocolate Banana Bread with White Chocolate Chunks image with title text.

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Strawberry Banana Bread photo with title text for Pinterest

Strawberry Banana Bread

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Strawberry Banana Bread close up photo
Yield: 12 servings or more (1 large or two small loaves)

Strawberry Banana Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Strawberry Banana Bread - a good, old-fashioned banana bread recipe with an extra flavourful twist of having fresh strawberry chunks baked right in.

Ingredients

  • 3/4 cup white sugar (1/4 cup to mix with the chopped strawberries + 1/2 cup for the batter)
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 2 eggs
  • 3 medium bananas. mashed
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup strawberries, chopped small (I cut larger strawberries into about 8 pieces)

Instructions

  1. Chop the strawberries into a 2 cm dice and toss with the 1/4 cup white sugar. Cover and leave for a couple of hours or overnight.
  2. Preheat oven to 350 degrees F. Grease 2 small disposable aluminum loaf pans 8x4 inches) or one large regular loaf pan (9x5 inches) and line with parchment paper.
  3. Beat sugar, oil, melted butter and eggs in a bowl until light and fluffy. I use the whisk attachment on my stand mixer.
  4. Fold in the mashed bananas.
  5. Sift together dry ingredients and fold by hand into the banana mixture alternately with the macerated strawberries and juice. Always begin and end with the dry ingredients. As a general rule I add the dry ingredients in 3 potions and the liquid in 2 portions.
  6. Pour batter into 1 large or two small greased and parchment lined loaf pans.
  7. Place thinly sliced strawberries on top for decoration if you prefer and sprinkle with a little coarse sugar or plain sugar. The strawberries and sugar on top are completely optional.
  8. Bake for about 60 to 70 minutes to depending upon pan size. The 9x5 pan will take the full time. The smaller loaves will take about 40 minutes. All ovens vary though, so a toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
  9. Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 240Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 41mgSodium 233mgCarbohydrates 36gFiber 2gSugar 17gProtein 4g

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misty white

Wednesday 4th of November 2020

Have you ever thought of trying this recipe as Strawberry Cheesecake Banana Bread? It sounds like it would be a great twist!

Joan

Sunday 15th of March 2020

None

Elizabeth Snippen

Friday 13th of March 2015

made this loaf yesterday, delicious! What temperature and time would I use for muffins with the same ingredients?

Barry C. Parsons

Tuesday 17th of March 2015

TEMP THE SAME BUT CHECK THEM AFTER 20 MINUTES.

Barry C. Parsons

Monday 14th of April 2014

Sure.

Jennifer

Monday 14th of April 2014

I would really like to make this but don't have orange juice in the house. Can I use milk instead?

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