Fruity Strawberry Banana Bread Recipe
There comes a moment when the bananas in the fruit bowl pass the point of no return for breakfast but arrive at the perfect state for baking. They become intensely sweet, fragrant, and soft – the ideal foundation for a truly magnificent banana bread. For years, my go-to was the classic recipe, but one summer, with a punnet of strawberries needing a home, this Strawberry Banana Bread Recipe was born. I’ve been making this for over 5 years, and it never disappoints, transforming a simple bake into something genuinely special.
What makes this fruit bread stand out is the balance. The deep, caramelised sweetness of the ripe bananas creates a wonderfully moist crumb, which is then punctuated by bright, slightly tart pockets of jammy strawberries. We’re not just stirring in fruit; we’re creating layers of flavour that unfold with each bite. It’s the kind of comforting, familiar bake that feels just a little bit more elegant.
This is the loaf we turn to for a lazy weekend breakfast, a welcome addition to an afternoon cuppa, or a lovely homemade gift. It’s a straightforward bake that delivers impressive results every single time, filling the kitchen with an absolutely irresistible aroma. If you enjoy a classic banana bread recipe but are looking for a fresh twist, this is definitely one to try.
Recipe Overview
This recipe creates an exceptionally moist bread with a tender crumb, thanks to the combination of very ripe bananas and softened butter. The flavour is predominantly sweet and fruity, with the classic banana taste beautifully complemented by the bright, fresh notes of strawberries. I’ve found that tossing the strawberries in a little flour before adding them to the batter is the key to preventing them from sinking to the bottom during the bake.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 30 minutes
- Servings: 10 slices
- Difficulty: Easy
Why You’ll Love This Strawberry Banana Bread Recipe
- Genuinely Delicious Flavour: The combination of sweet, mashed banana and sharp, juicy strawberries creates a balanced taste that isn’t overly sugary. The vanilla and touch of salt enhance the fruit flavours, making it rich and satisfying.
- Ready in Under 90 Minutes: From gathering your ingredients to pulling a golden-brown loaf from the oven, the whole process takes about an hour and a half, with most of that being hands-off baking time.
- A Flexible Recipe: This recipe works wonderfully as a base. You can add a handful of white chocolate chips for extra indulgence or a sprinkle of chopped walnuts for a bit of crunch.
- Ideal for Any Occasion: It works beautifully for a weekend breakfast treat, an after-school snack, or packed into a lunchbox. We’ve even served it slightly warm with a scoop of vanilla ice cream for a simple dessert.
- Family Tested: My kids absolutely devour this every time I make it. They love finding the warm, gooey pieces of strawberry hidden inside, making it a bake that always gets compliments in our house.
Ingredients You’ll Need
For a truly moist bread, the ripeness of your bananas is key – they should be heavily speckled with brown or even black. This indicates that the starches have converted to sugars, giving you maximum flavour and moisture. I always use unsalted butter and add my own salt, which gives me more control over the final taste. A good quality vanilla extract also makes a world of difference.
- 125g unsalted butter, softened
- 150g caster sugar
- 2 large free-range eggs
- 1 tsp vanilla extract
- 3 large, very ripe bananas (about 300g peeled weight), mashed
- 250g plain flour, plus 1 tbsp extra
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp salt
- 150g fresh strawberries, hulled and chopped into 1cm pieces
Marcus’s Tip: Don’t be tempted to use a food processor to mash the bananas. Doing it by hand with a fork leaves some small lumps, which adds to the texture of the finished loaf. A completely smooth puree can make the bread a bit gummy.
How to Make Strawberry Banana Bread
The process for this breakfast loaf is straightforward. We use the classic creaming method for the butter and sugar, which helps create a light and tender texture. The most important part is to avoid overmixing once the flour is added, as this can lead to a tough loaf.
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang on the long sides to help you lift the bread out later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer for 3-4 minutes until the mixture is pale, light, and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it might be curdling, just add a tablespoon of your flour. Stir in the vanilla extract and the mashed bananas.
- Combine Dry Ingredients: In a separate bowl, whisk together the 250g of plain flour, bicarbonate of soda, baking powder, and salt. This ensures the leavening agents are evenly distributed.
- Prepare the Strawberries: In a small bowl, gently toss your chopped strawberries with the extra 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the tin during baking.
- Fold Everything Together: Add the dry ingredients to the wet banana mixture. What works best for me is using a large spatula to gently fold everything together until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine.
- Add Strawberries: Gently fold the flour-coated strawberries into the batter.
- Bake the Loaf: Pour the batter into your prepared loaf tin and smooth the top. Bake in the centre of the preheated oven for 60-70 minutes. To check for doneness, insert a skewer into the centre of the loaf – it should come out clean or with a few moist crumbs attached, but no wet batter.
- Cool Completely: Let the banana bread cool in the tin for 10 minutes before using the parchment paper overhangs to lift it onto a wire rack. Allow it to cool completely before slicing. This is a crucial step for a clean cut!
Tips From My Kitchen
- Oven Temperature is Key: Every oven has its hotspots. I recommend rotating the loaf tin halfway through the baking time to ensure it cooks evenly. If you notice the top is browning too quickly, loosely cover it with a piece of foil for the last 15-20 minutes of baking.
- The Secret to Moistness: I learned that using full-fat ingredients is essential for a rich, moist bread. Low-fat spreads and milk alternatives can alter the texture. Stick to real butter and large eggs for the best results. The high sugar content in the overripe bananas also contributes significantly to the final texture.
- Make-Ahead Method: You can prepare the wet and dry ingredients in separate bowls a few hours in advance. Keep the wet mix covered in the fridge. When you’re ready to bake, just combine the two, fold in the strawberries, and bake as directed.
- Proper Storage: This strawberry banana bread stores beautifully. Once completely cool, wrap it tightly in cling film or store it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days.
Common Mistakes to Avoid
- Overmixing the Batter: When you add the flour, you’re starting to develop gluten. Mixing too vigorously will result in a tough, chewy, and dense loaf instead of a light, tender one. Fold the flour in gently with a spatula and stop as soon as it’s incorporated.
- Using Underripe Bananas: Green or pale yellow bananas lack the necessary sugar and moisture. This will give you a bland, dry bread. You want bananas that are heavily freckled with brown spots; they are the powerhouse of flavour in this recipe.
- Slicing While Warm: It’s incredibly tempting, but slicing this fruit bread straight from the oven will cause it to fall apart. The loaf needs time to cool and set its structure. Letting it rest on a wire rack until completely cool is non-negotiable for clean, stable slices.
Delicious Variations to Try
While this recipe is wonderful as is, it’s also a great starting point for a few simple twists. Here are some variations we’ve tried and loved:
- White Chocolate and Strawberry: Add 100g of white chocolate chips to the batter along with the strawberries for a sweeter, more indulgent loaf. The creamy chocolate pairs wonderfully with the fruit.
- Vegan Strawberry Banana Bread: For a plant-based version, use a dairy-free butter spread, replace the two eggs with two “flax eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water), and ensure your sugar is vegan. The result is just as delightful.
- Add a Nutty Crunch: Fold in 75g of roughly chopped walnuts or pecans with the strawberries for a fantastic textural contrast and a lovely, toasty flavour.
What to Serve With This Strawberry Banana Bread
This loaf is a star on its own, but a few simple pairings can elevate it even further. It’s a versatile bake that works for breakfast, brunch, or as a simple dessert.
- A simple spread of salted butter on a thick, slightly warm slice is heavenly. The saltiness cuts through the sweetness beautifully.
- For a more decadent breakfast, serve it with a dollop of Greek yoghurt and a few extra fresh berries on the side. This is lovely for a weekend treat, much like our Maple Pecan Sticky Buns.
- It pairs wonderfully with a strong cup of tea or a freshly brewed coffee for a classic afternoon pick-me-up.
Frequently Asked Questions
Strawberry Banana Bread
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang on the long sides to help you lift the bread out later.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer for 3-4 minutes until the mixture is pale, light, and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it might be curdling, just add a tablespoon of your flour. Stir in the vanilla extract and the mashed bananas.
- Combine Dry Ingredients: In a separate bowl, whisk together the 250g of plain flour, bicarbonate of soda, baking powder, and salt. This ensures the leavening agents are evenly distributed.
- Prepare the Strawberries: In a small bowl, gently toss your chopped strawberries with the extra 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the tin during baking.
- Fold Everything Together: Add the dry ingredients to the wet banana mixture. What works best for me is using a large spatula to gently fold everything together until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine.
- Add Strawberries: Gently fold the flour-coated strawberries into the batter.
- Bake the Loaf: Pour the batter into your prepared loaf tin and smooth the top. Bake in the centre of the preheated oven for 60-70 minutes. To check for doneness, insert a skewer into the centre of the loaf – it should come out clean or with a few moist crumbs attached, but no wet batter.
- Cool Completely: Let the banana bread cool in the tin for 10 minutes before using the parchment paper overhangs to lift it onto a wire rack. Allow it to cool completely before slicing. This is a crucial step for a clean cut!
Notes
I really hope you enjoy baking this Strawberry Banana Bread Recipe as much as my family and I enjoy eating it. It’s a simple, honest bake that brings so much warmth and flavour to the table. If you’re looking for another fruity bake, you might also love my Lemon Crumb Bars. Let me know how you get on in the comments below – I’d love to hear from you!
– Marcus
