This Strawberry Banana Bread is soft, tender, and bursting with fresh strawberry flavor. It’s a light, summery twist on classic banana bread with a cake-like texture and just the right touch of sweetness.
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I’ve baked a lot of banana bread over the years, and I just can’t seem to keep it classic. From my tropical Jamaican Banana Bread to Chocolate Chip Banana Bread, it’s just more fun to mix it up.
But during the summer months, nothing beats this Strawberry Banana Bread. It’s loaded with fresh, summery flavor, with just enough banana to keep it tender and moist, and bits of fresh strawberry in every bite.
Ingredient Notes
- Banana: When baking with bananas, be sure they are way too ripe to eat and have a spotted brown peel.
- Strawberries: Use fresh, firm, bright red strawberries for the best results. Softer berries can become mushy and bleed too much into the batter, while firmer ones hold their shape and give the bread a nice pop of texture and flavor.
- Sour cream: Just a little sour cream adds richness and helps create a moist, cake-like texture. Either regular or light sour cream will work well in this recipe.
How to Make Strawberry Banana Bread
- Mix the wet and dry ingredients separately, then combine and gently fold in the chopped strawberries.
- Pour the batter into a greased loaf pan and it’s ready for the oven.
Valerie’s Tips
Flavor Tip: To make sure the strawberry flavor shines, this recipe uses just one ripe banana. It adds moisture and a hint of banana flavor without overpowering the strawberries.
Baking Tip: Use a 9- x 5-inch loaf pan coated with nonstick spray to ensure the bread bakes evenly and releases easily.
Browning: If bread is browning too quickly towards the end of the baking time, lay a sheet of foil lightly over the top, if desired.
Cooling and Slicing: Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack. It’s best to wait until it’s completely cooled before slicing for clean cuts and the best texture.
Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months.
Serving Suggestion: This bread is delicious on its own, but try it lightly toasted with a smear of butter — you won’t regret it!
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Strawberry Banana Bread
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large over-ripe banana
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¼ cup sour cream, regular or light
- 2 teaspoons pure vanilla extract
- 1 cup diced fresh strawberries
Instructions
- Preheat oven to 350 degrees F. Coat a 9-x 5-inch loaf pan with nonstick cooking spray.
- Combine the flour, baking soda, and salt in a medium mixing bowl and set it aside. In a second large mixing bowl, use an electric mixer to beat together the banana, eggs, sugar, oil, sour cream, and vanilla until smooth.
- Stir the flour mixture into the wet ingredients and mix with a spoon just until moistened. Add the strawberries and stir lightly, just until incorporated throughout the batter.
- Pour the batter into the prepared pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. If bread is browning too quickly towards the end of the baking time, lay a sheet of foil lightly over the top, if desired.
- Cool the loaf in the pan for 10 minutes before removing it to a wire rack. Cool completely before slicing.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Delicious! I cut the sugar by 1/3 because I’ve found that generally these kinds of breads don’t require as much as the recipe calls for. That was the case for this bread too. Also used Greek yogurt because I didn’t have sour cream. It worked fine. Definitely will make again.
I made this bread using gluten free flour, it turn out beautifully.
Good to know! Thanks, Rona. 🙂
Valerie, you nailed this one!
Excellent cake texture, moist, crumbly, and dancing with delightful summery flavors!
I started out looking for a quick way to keep from throwing out a single over-ripe banana and discovered a keeper recipe! I did have a problem deciding if it were better toasted with real butter or just topped with whipped cream. Solution:either is good but both is great!
Fantastic! I love this recipe and I’m so glad you did too. 🙂