This Strawberry Banana Bread recipe bakes up soft, moist, and delicious ~ it’s everything you love about banana bread…with strawberries!
this strawberry banana bread is a favorite in our house
Imagine your favorite banana bread, kissed with cinnamon and brown sugar ~ with the added pop of sweet/tart summer strawberries! The combination is so perfect for the season, I’m surprised you don’t see it more often. It’s not always easy to bring the “cozy” baking vibe into the summer months, but this recipe feels perfectly at home in a picnic basket or a summer camp lunch box. We always hoard a few slices to have with morning coffee on the patio.
ingredients (and substitution suggestions)
- bananas and strawberries ~ about a cup each gives them equal footing in the bread, and the combo is perfect.
- I use all purpose flour but to give this strawberry banana bread an extra dose of fiber and make it a little healthier you could experiment with white whole wheat, or a mix of all purpose with a whole grain like oat or buckwheat. A good gluten free baking mix should work, too.
- vegetable oil ~ veg oil gives this bread a nice moist soft texture. Use a neutral oil like canola, safflower, or generic vegetable oil (which is usually soybean oil.)
- brown sugar + granulated sugar
- sour cream ~ we love the texture you get using sour cream, but you could substitute a thick whole milk yogurt.
- vanilla extract
- salt, baking soda and baking powder
other fruit to try in a banana bread recipe
Blueberries, raspberries, blackberries, or chopped apricots or peaches would all work.
strawberry banana bread tips
- this recipe needs to be baked in a standard 9×5 loaf pan. Anything smaller won’t work for this amount of batter. And keep in mind that darker coated loaf pans can cook a bit quicker than lighter pans because their darker color absorbs heat faster. This can make the top and edges of the loaf cook unevenly and get too browned.
- add a few extra pieces or slices of strawberries over the top of your batter before baking for a pretty look.
- resist the urge to peek at your bread in the early stages of baking, or it can fall. Take a look through the oven window instead.
- cover the bread with foil toward the end of baking if it seems to be getting too brown. Do this quickly so as not to disturb the baking temperature in the oven. I just loosely lay a piece of foil over the top.
quick breads and loaf cakes are a favorite around here
- Easy Apple Fritter Bread
- Double Chocolate Banana Bread
- Triple Coconut Pound Cake
- Strawberry Buttermilk Bread
- Easy Spiced Peach Bread
- Amish Cinnamon Bread
- Peanut Butter Chocolate Chip Bread
Strawberry Banana Bread
- 9×5 loaf pan
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 3/4 tsp salt
- 1/4 cup sour cream
- 2 ripe bananas, mashed (about 1 cup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all purpose flour
- 1 cup chopped fresh strawberries, heaped
- Preheat oven to 350F. Butter and line a 9×5 loaf pan with parchment paper for easy removal.
- In a large mixing bowl, combine the oil, sugars, eggs, vanilla, cinnamon, salt, sour cream, and mashed banana. Whisk until smooth.
- Add the baking powder and baking soda, and whisk well.
- Using a spatula, fold in the flour just until there are no dry streaks left.
- Gently fold in the chopped strawberries.
- Pour the batter into your prepared loaf pan, and bake for about 60-65 minutes, or until a toothpick inserted into the center of the bread comes out without wet batter clinging to it. I tented my bread with tinfoil for the last 10 minutes or so of baking to prevent excess browning on top. Note: keep in mind that ovens vary quite a bit, your bread could bake more quickly or more slowly than mine.
- Allow to partially cool in the pan, and then remove to a baking rack to fully cool.
- When ready to enjoy, slice and serve plain, or with butter or cream cheese.