This banana strawberry bread is a super moist sweet bread made with mashed banana, chunks of fresh strawberries and a delicious strawberry glaze. Enjoy a slice of this berry bread for breakfast, dessert, or as a sweet snack alongside some soft butter, strawberry jam, or whipped cream.
It's the ideal way to use up extra strawberries during strawberry season!
Learn how to make a strawberry banana bread recipe in just a few simple steps.
If you love easy dessert bread recipes be sure to try these next time too - Pumpkin Bread With Streusel Topping, Pumpkin Banana Bread.
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Ingredients
- Egg - Room temperature is best for mixing the egg into the dry ingredients, creating a smooth textured bread batter.
- Sugar - I’ve used brown sugar (for depth of flavor and moisture) and granulated sugar (for sweetness) in this recipe. I recommend using both and not using only one of these types of sugar when making this easy strawberry bread recipe.
- Oil - Canola, vegetable oil, or liquid-state coconut oil can be used in this strawberry quick bread. If you don’t have oil, unsalted butter can be used instead but you will need to adjust the measurement.
- Vanilla extract - I use good-quality vanilla extract in most fruit breads and other baked treats.
- Baking powder and soda - Check the expiry date on the packaging of these products, as it’s important that they create a good rise in the bread.
- Bananas - Mash your ripe bananas, so there are still a few chunks here and there. You’ll need about 2 large bananas or 3 small bananas.
- Strawberries - Pick the reddest ripe strawberries, these will give the sweetest-tasting bread. Once you’ve quartered your washed and dried strawberries, toss them in a flour mixture. This will help absorb excess liquid from the diced strawberries and suspend them in the bread batter so they don’t all sink to the bottom while baking. For a tasty seasonal alternative rhubarb is another great option to use instead or in addition to strawberries.
- Strawberry glaze - we like it for a pretty visual presentation but you can totally make it without strawberries instead and just with powdered sugar and milk (add more milk in this case until you get thick yet pourable glaze). Or you can use this simple lemon glaze from my Blueberry Bread instead. If you like frosting, you can also make this cream cheese frosting that I used for my Pumpkin Bread recipe.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Instructions
Preheat oven to 350 degrees Fahrenheit.
Grease one 9×5-inch loaf pan with cooking spray, butter. I like to add a piece of parchment paper with overhangs instead to easily pull out the bread easily from the tin later. Set aside.
In a large bowl, mix egg, sugars, vanilla, mashed banana, and oil.
In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines.
In a small bowl coat the strawberries with 2 tablespoons of flour. Gently stir the strawberries into the batter with a spatula.
The batter: should be soft, and sticky and you’ll have to spoon it into the tin. It doesn’t have a ‘’pourable’’ texture.
Transfer the batter to a 9 x 5 inch loaf tin.
Tap the tin a few times against an even surface to remove the air bubbles and make the batter even (however I like to ‘’move’’ the batter a little more towards the center, working from the sides up. Totally personal preference!).
Make a small cut in the middle of the bread. Decorate with more strawberry slices on top (optional).
Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
The texture of the bread will vary on the moisture content of strawberries and bananas.
Take the bread out of the oven and let it cool for 10-15 minutes. Then transfer to a wire rack to cool completely.
While the bread is cooling, make the glaze. Mash the strawberries with a fork and combine with the milk and confectioners sugar.
Drizzle generously over the bread.
You will have some glaze leftovers, freeze it for up to 2 months. Enjoy!
Tips
- To prevent the top from turning too brown before the center of the bread is cooked through properly, place a sheet of foil over the top of the bread loaf tin for the last 10 minutes of baking.
- The baking time in this recipe should be used as a guideline as it can be affected by the moisture content of the strawberries and bananas. Watch your bread as it bakes and either increase or decrease the baking time after testing the bread for doneness by inserting a toothpick in the center of the loaf.
- Don’t over-mix the dry and wet ingredients as you can end up with a dense bread. Rather, stir the ingredients until just combined.
- Floured cooking spray is a great way to prevent moist bread from sticking to the pan. If you don’t have this, use regular non-stick cooking spray or grease the pan with butter. You could even line the bread pan with parchment paper that goes over the sides of the pan for easy lifting of the baked bread.
- Don’t be tempted to open the oven door before baking time runs out. The bread rises until the end and once door opens the air comes in which may cause the middle of the bread to collapse.
- Flavor and texture: very moist but not wet. Strawberry flavor and smell. Hint of banana sweetness/flavor depending on how ripe your bananas. Banana helps with adding more sweetness to the bread and helps with the moist texture.
- For best and accurate results, measure your ingredients correctly. For the flour, always use the scoop and level method.
- Just like with my cream cheese cookie recipe, don’t overmix your batter. The bread may result in dry and tough texture.
- Additional mix-ins: chopped macadamia nuts, hazelnuts, pecans, or medium-sweet chocolate chips.
- Every oven is different, I recommend checking the bread towards the last 40-50 minutes. If the top gets too brown, cover with foil until the end.
Freezing and Storing Instructions
- To Store. Fresh strawberry bread can be kept at room temperature for up to 2 days. But as we are using fresh berries here, I recommend storing the bread in the fridge.
- Allow your strawberry banana bread to cool completely and wrap it tightly in a plastic wrap. You can keep it longer, for about 5 days as well but the texture may not be the same and moist anymore.
- To Freeze. Place the cooled bread into an airtight container, preferably with slices wrapped individually in plastic wrap or separated between cut out smaller parchment paper sheets and freeze for up to 3 months.
- To Reheat. To reheat, thaw it a bit first and then reheat in oven, air fryer or toaster.
Serving Suggestions
What do you have strawberry bread with?
I like my strawberry bread simple as it is - just plain butter on a warm slice of bread.
But you can also serve this bread with:
- Homemade Pumpkin Caramel Sauce
- Nutella
- Strawberry Butter
- Whipped Cream
- Almond Butter
- Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
- Peanut, almond, apple, or Cinnamon honey butter
- Homemade Berry Jam
- Honey, maple syrup or agave syrup
Frequently Asked Questions
Yes. While the banana does a good job of binding the ingredients and proving moisture, most sweet breads still use egg in the batter.
Overripe strawberries are totally suitable for using in sweet breads and other baked recipes. You can chop the overripe strawberries or mash them.
I don’t recommend using frozen strawberries as it will add too much moisture to already moist bread. For best results use fresh strawberries or as an alternative when strawberries are not in season: freeze-dried strawberries (however the bread may be slightly dryer than when using fresh berries).
You can use a combination of mixed berries, or make this strawberry bread with fresh raspberries, blueberries or make my cranberry bread instead.
Using too much banana in your bread can create a heavy bread with too much moisture which makes the inside of the bread appear to be undercooked. If you have excess bananas in your house and you aren’t planning to use them any time soon, freeze them in a Ziploc bag for later use in other baking recipes or smoothies.
When storing this strawberry bread, place it between two paper towels and then wrap it with plastic wrap to then transfer it to an airtight container. The plastic wraps will keep the bread moist while the paper towels will absorb any excess moisture that leaks out during storage.
You can cover the tops and sides of sweet breads with aluminum foil while they bake as a way to prevent the bread from getting too brown on the outer edges.
Easy Strawberry Recipes
- Strawberry Iced Tea
- Strawberry Poppyseed Salad Dressing
- Strawberry Butter
- Strawberry Salad
Take a look at our Baking archives to find even more tasty treats.
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Banana Strawberry Bread Recipe With Glaze
Ingredients
Strawberry Bread
- 1 large egg, room temp
- ½ cup brown sugar
- ⅓ cup olive oil
- ¼ cup white sugar
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour + 2 tablespoon to coat the strawberries
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed banana, about 2 ½ bananas
- 1 ½ cup chopped strawberries
- 1 teaspoon ground cinnamon
Strawberry Glaze
- 3 tablespoon fresh strawberries, mashed with a fork
- 1 ⅓ cup powdered sugar
- 1 tablespoon milk or juice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease one 9×5-inch loaf pan with cooking spray, butter. I like to add a piece of parchment paper with overhangs instead to easily pull out the bread easily from the tin later. Set aside.
- In a large bowl, mix egg, sugars, vanilla, mashed banana, and oil.
- In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low until everything combines.
- In a small bowl coat the strawberries with 2 tablespoon of flour. Gently stir the strawberries into batter with a spatula. The batter: should be soft, sticky and you’ll have to spoon it into the tin. It doesn’t have a ‘’pourable’’ texture.
- Transfer the batter into a 9 x 5 inch loaf tin. Tap the tin a few times against an even surface to remove the air bubbles and make the batter even (however I like to ‘’move’’ the batter a little more towards the center, working from the sides up. Totally personal preference!). Make a small cut in the middle of the bread. Decorate with more strawberry slices on top (optional).
- Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs. The texture of the bread will vary on the moisture content of strawberries and bananas.
- Take the bread out from the oven and let it cool for 10-15 minutes. Then transfer to a wire rack to cool completely.
- While the bread is cooling, whisk the glaze ingredients and then drizzle generously over the bread. You will have some glaze leftovers, freeze it for up to 2 months. Enjoy!
Notes
- Flavor and texture: very moist but not wet. Strawberry flavor and smell. Hint of banana sweetness/flavor depending on how ripe your bananas. Banana helps with adding more sweetness to the bread and helps with the moist texture.
- Every oven is different, I recommend checking the bread towards the last 40-50 minutes. If the top gets too brown, cover with foil until the end.
- Don’t over-mix the dry and wet ingredients as you can end up with a dense bread. Rather, stir the ingredients until just combined.
- To prevent the top from turning too brown before the center of the bread is cooked through properly, place a sheet of foil over the top of the bread loaf tin for the last 10 minutes of baking.
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Rita
Learn how to make easy strawberry banana bread for a special delicious breakfast.