Unbelievably moist and perfectly sweet, my Strawberry Banana Bread is a delicious spin on your favorite classic banana bread. It’s so berry tasty!
The Berry Best Banana Bread
Oh, y’all. Prepare yourselves. I have been wanting to make a Strawberry Banana Bread recipe for the longest time. And friends, I don’t think it gets any better than this! Can’t you tell from the picture just how moist it is? It’s amazing. Sweet, but not too sweet, with a crackly crust and spongey inside. It’s such a delicious, sweet and easy banana bread recipe that you’ll love adding to your spring and summer baking rotation! I can’t wait to make this for Easter. Though, I should probably make two loaves. It goes quick!
This strawberry banana bread recipe has all the things I love about classic banana bread. Sweet, ripened bananas, creamy butter, a little vanilla extract and just the right amount of sugar. And then you add the strawberries! They bring so much natural sweetness and a hint of pink to make your banana bread ready for spring! A sprinkle of sugar on top finishes things off sweetly and adds to the wonderful texture!
How to Make Strawberry Banana Bread
First, preheat oven to 350°F. Lightly grease an 8-inch x 4-inch loaf pan with non-stick cooking spray. Set aside.
Place the butter in a large microwave-safe mixing bowl and melt in the microwave until just melted. Whisk in the sugar until smooth. Whisk in the beaten eggs until well incorporated. Add the vanilla and mashed banana and whisk until just combined.
Gently stir in the flour and baking soda. Fold in the chopped fresh strawberries.
Pour the batter evenly into the prepared loaf pan. Sprinkle the top evenly with about 1 tablespoon sugar.
Bake for 45-50 minutes or until a cake tester inserted in the center comes out clean. If the top of the bread is golden brown before the middle is completely baked through, tent the loaf pan with foil and continue to bake until the bread is cooked all the way through.
Let the bread cool in the pan completely. Store the strawberry bread at room temperature wrapped in foil. It should last on the counter for three days. But I bet it gets eaten long before then! To freeze, first let it cool completely. Then wrap it tightly in plastic wrap, and put it into a freezer-safe baggie before storing in the freezer. Wrap the bread as airtight as possible. When stored properly in the freezer, bread will maintain great quality for 2-3 months. To thaw, let it sit, loosely covered, on the counter for several hours.
More Banana Bread Recipes You’ll Love
From classic to flourless to chocolate and everything in-between, you won’t want to miss any of The Best Banana Bread Recipes!
More Strawberry Recipes
Sweet, juicy strawberries make My Berry Best Strawberry Recipes instant family favorites! From simple treats to downright decadent desserts, they’re perfectly irresistible.
If you make this Strawberry Banana Bread, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Description
Unbelievably moist and perfectly sweet, my Strawberry Banana Bread is a delicious spin on your favorite classic banana bread. It’s so berry tasty!
- ½ cup (1 stick) unsalted butter
- ½ cup granulated sugar, plus more for sprinkling on top
- 1 large egg, lightly beaten
- ½ teaspoon vanilla
- 1 cup mashed banana (about 3 medium bananas)
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1 cup chopped fresh strawberries
Instructions
- Preheat oven to 350°F. Lightly grease an 8-inch x 4-inch loaf pan with non-stick cooking spray. Set aside.
- Place the butter in a large microwave-safe mixing bowl and melt in the microwave until just melted. Whisk in the sugar until smooth. Whisk in the beaten eggs until well incorporated. Add the vanilla and mashed banana and whisk until just combined.
- Gently stir in the flour and baking soda. Fold in the chopped fresh strawberries.
- Pour the batter evenly into the prepared loaf pan. Sprinkle the top evenly with about 1 tablespoon sugar.
- Bake for 45-50 minutes or until a cake tester inserted in the center comes out clean. If the top of the bread is golden brown before the middle is completely baked through, tent the loaf pan with foil and continue to bake until the bread is cooked all the way through.
- Let the bread cool in the pan completely.
