Add a pop of color and flavor to banana bread. This strawberry banana bread loaf is studded with chopped strawberries and toasted walnuts.
Banana bread is a weekly staple at many households. It’s the simplest solution when you have overripe bananas. Let’s put a spring twist on classic banana bread!
Strawberry banana bread is soft, moist, and so flavorful. It’s a family favorite quick and easy sweet treat.
This recipe is great for strawberries that are too soft to eat or not sweet enough to eat on their own. It’s a great way to use up an blemished strawberries, as well. No mixer needed. This is the kind of quick bread that you can easily mix together by hand!
Ingredients
Melted Butter vs Oil in Banana Bread
Flavor is the biggest difference between using butter versus oil. Butter generally tastes better.
You may substitute oil of choice. Olive oil will produce a fruity notes that pair well. Unrefined coconut oil will give the bread a slight coconut flavor. Grapeseed oil is the most neutral flavored oil that will allow the sweet banana notes to shine through.
Both will result in moisture, flavorful banana bread. Butter caramelizes the crust and exterior of the strawberry banana bread. This adds an extra dimension of flavor. For even more depth, you could use melted brown butter!
Mix Quick Bread by Hand
Toss the fresh strawberries and chopped walnuts in some of the flour mixture.
This ensure that the mix-ins will stay afloat during baking. If not, you risk having all the strawberries and nuts sinking to the bottom of the bread.
NOTE: This strawberry banana bread recipe works best with fresh strawberries. Frozen strawberries or previously frozen strawberries will have too much moisture.
Yes, it is possible to overmix quick bread. Overmixing will result in dense, gummy banana bread. This quick bread batter can easily be together by hand or using an electric hand mixer.
I like to use an electric hand mixer to beat together the butter, sugar, and eggs. At this stage, it’s okay to fully incorporate the ingredients.
The trouble arrives when the flour is added. Over agitation of flour and liquid will develop too much gluten. When the gluten bonds are super strong and tight, it will cause the quick bread to be gummy and dense. I like to use a sturdy spatula to gently and quickly fold in the flour, strawberries, and nuts.
Garnishing with Fresh Strawberries
Spread the batter into a well greased or lined 9×5-inch loaf pan. If desired, garnish the bread with sliced strawberries.
Be sure to use thinly sliced strawberries. Large chunks of strawberry will expel too much moisture. This may cause the center of the loaf bread to sink in. It may take too long to cook the center, causing the edges of the bread to brown too much.
Once again, garnish with fresh strawberries. Don’t use frozen strawberries for garnish.
Tip for Slicing Banana Bread
Patience is very important. Do not slice into hot banana bread! Allow the bread to cool to room temperature on a wire rack. This cooling period helps to strength the structure of the bread.
- To speed up the process, you can lay the banana bread on its side to allow the steam escape from top and bottom of the bread.
- For best results, use a serrated knife. Slice in a gentle sawing motion. This will produce nice, clean slices.
Storage and Leftovers
Strawberry banana bread may be left at room temperature for several hours after baking. Transfer leftovers to an airtight container and leave at room temperature. Keep in the fridge for longer storage, up to three days.
Due to the strawberry’s high moisture content, it is best to keep leftovers chilled. Eat the banana bread chilled, bring to room temperature, or reheat in a toaster oven.
More Banana Dessert Recipes
- Double Chocolate Chip Banana Bread
- Banana Cinnamon Rolls
- Roasted Banana Bread
- Banana Chocolate Chip Cookies
Strawberry Banana Bread
Ingredients
- 2 cup all-purpose flour, (260 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ teaspoon ground cinnamon, (optional)
- ¾ cup granulated sugar, (150 g)
- ½ cup unsalted butter, (113 g) melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cup mashed ripe banana, (400 g), about 3 medium bananas
- ¼ cup sour cream, (60 g)
- 1 ½ cup fresh strawberries, (175 g)
- 1 cup lightly toasted walnuts, (115 g) roughly chopped (optional)
Instructions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, allowing parchment to hang over the long edges of the pan. Grease well with softened or melted butter. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and (optional) cinnamon. Set aside.
- In a large bowl, mix together melted butter and sugar. Add in eggs and vanilla. Mix until eggs are well combined into mixture. Add banana and mix until incorporated.
- Add half of dry flour mixture. Stir until almost combined. Add sour cream. Mix until almost incorporated.
- Add half of the remaining dry flour mixture. Stir until almost combined. Toss the remaining flour mixture with the strawberries and walnuts. Add to batter. Fold to combine until strawberries and walnuts are evenly distributed. *DO NOT overmix. It's okay if these are still slight streaks of flour in the batter.
- Transfer batter to prepared loaf pan. Smooth top into an even layer. If desired, arrange fresh strawberry slices on top of batter.
- Bake for 60-70 minutes until toothpick inserted in center of loaf comes out clean. Cool banana bread in pan for 10 minutes before unmolding. Cool to room temperature on wire rack before slicing.
Notes
- Due to the moisture from the fresh strawberries, this banana bread takes a little longer than usual to fully bake.
- Do not use frozen strawberries or thawed previously frozen strawberries. Those strawberries have too much moisture for this recipe.
- Cool banana bread to room temperature before slicing. Slicing warm (or hot) banana bread will cause the loaf to fall apart and it will result with
“gummy” bread. - Slice with a serrated knife for clean cuts.
- Walnuts are optional, but highly recommended. Toast the walnuts ahead of time to bring out the nut’s oils and flavor.
- To toast walnuts: Preheat oven to 325-350 degrees F. Spread nuts out in an even layer on baking sheet. Bake for 6 to 8 minutes. Check on nuts. If nuts are still pale, return to oven for another 3 to 4 minutes.
- Cinnamon is optional. It does not add a significant amount of cinnamon flavor. However, it does add a subtle warm flavor that melds wonderfully with the sweet banana and strawberry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Just the right amount of sweetness. Mine turned out just like yours in the picture.
Hi Maryanne. Wow! I was searching for a ? and ? loaf with metric weights. Had a few contenders but chose your recipe as it had the added yumminess of walnuts and cinnamon. One of the best ? loaves I’ve made. Flavoursome. Good texture, moist but not ‘heavy as a brick’! I baked for 70 minutes covering with foil after 50 to prevent over browning of the top. I sliced the strawberries to garnish very thinly. Could have got away with slightly more thickness to them. This cake is a keeper! It is the first recipe I have made from your site but it certainly won’t be the last! Thank you for sharing.
Hi Deborah! Thank you for trying the recipe. I’m so glad to hear you enjoyed it!