This Strawberry Banana Bread is soft, moist, and perfect for a sweet breakfast or light dessert. It offers a fruity twist on classic banana bread with pieces of fresh berries and a sweet strawberry swirl throughout.
Recipe Summary
- Two-Layer Build: Batter is spread in layers with a strawberry swirl in the center so every slice has contrast.
- Balanced Fruit Ratio: Mashed banana adds moisture while diced strawberries bring texture without overpowering the loaf.
- Classic Loaf Structure: Baked in a 9x5 pan for tall slices that hold together well.
- Make-Ahead Friendly: Slices cleanly once cooled and stays tender the next day.
If you’ve got some overripe bananas in your pantry, you know that means it’s time to whip up a batch of banana bread. While ripe bananas may eternally translate into banana bread, the type of banana bread you make can change.
This strawberry banana bread recipe is one you’ll want to add to your rotation. With the classic combination of strawberry-banana and a perfectly tender texture, it’s a must-try!
For more sweet bread recipes, check out my cottage cheese banana bread and gluten-free pumpkin bread next!
Jump to:
Why You Will Love This Recipe
- Versatile: This strawberry and banana bread works for breakfast, an afternoon snack, or even dessert.
- Delicious Flavor: Diced strawberries and the homemade strawberry swirl add a bright, fruity flavor to the banana bread.
- Perfect Texture: The combination of ripe bananas and sour cream keeps the bread soft and moist.
Ingredients
- Fresh Strawberries: You’ll need these for making both the jammy strawberry swirl and the banana bread.
- Bananas: The riper the banana, the better the flavor. Plus, they’re easier to mash too!
- Sugar: I used granulated sugar for the swirl and light brown sugar for the banana bread batter.
- All-Purpose Flour: Provides structure for the banana bread and helps coat the strawberries so they don’t sink.
- Unsalted Butter: Softened butter adds richness and flavor to the banana bread.
- Sour Cream: Adds moisture and helps keep the bread tender.
- Flavorings: Vanilla extract and cinnamon enhance the banana bread's flavors.
- Cornstarch: Thickens the strawberry swirl so it stays thick and jam-like as the bread bakes.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum for the best texture.
- Different Berries: Swap the strawberries for another berry like blueberries or raspberries to create a different flavor profile.
- Add Chocolate Chips: Stir about ½ cup semi-sweet or white chocolate chips into the batter for a bit of indulgence.
How to Make Strawberry Banana Bread
When it comes to strawberry and banana recipes, this one is not only delicious but also easy to make! Start by preheating your oven to 350°F and greasing a 9”x5” loaf pan. Then, line the pan with parchment paper, leaving an overhang for easy removal later.
- Step 1: Prepare the strawberry swirl. Add strawberries, sugar, and cornstarch to a saucepan and cook over medium heat until thickened, about 3 minutes.
- Step 2: Cream butter and sugar. Add the butter and brown sugar to a mixing bowl and beat together.
- Step 3: Add remaining wet ingredients. Mix in the eggs, sour cream, vanilla extract, and mashed bananas.
- Step 4: Coat the strawberries. Add the strawberries to a bowl and toss with flour until well coated.
- Step 5: Combine dry ingredients. Add the flour, baking soda, salt, and cinnamon to a bowl and stir to combine. Pour the dry ingredients into the wet ingredients and mix.
- Step 6: Add the strawberries. Fold the coated strawberries into the batter.
- Step 7: Layer the batter and swirl. Pour half of the batter into the prepared loaf pan, then add a layer of swirl, followed by the remaining batter.
- Step 8: Bake. Place the loaf pan in the oven and bake for 55-60 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling.
Expert Tips
- Chop the berries small for the swirl and batter: Smaller pieces of strawberries will break down easier when making the swirl and ensure even distribution throughout the batter.
- Check for doneness: The banana bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Store in an airtight container: Keep the strawberry banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestions
- Slice a loaf of strawberry banana bread and arrange it on a platter, then serve at your next brunch with strawberry mimosas to enhance the strawberry flavor or lavender mimosas to make it a little extra special.
- Spread a little butter onto a slice of banana bread for breakfast, or give this strawberry butter a try.
- Drizzle a bit of rhubarb syrup onto the bread for another layer of flavor.
- Add the bread to a dessert spread along with these white chocolate covered strawberries.
Recipe FAQs
This can happen if you use too much flour. Be sure to use the spoon and level method rather than scooping the measuring cup directly into the bag.
Yes! Allow the bread to cool completely, wrap it tightly in plastic wrap, and place it in a freezer-safe bag or container. You can freeze the whole loaf or individual slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
More Sweet Strawberry Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Strawberry Banana Bread
Ingredients
Strawberry Swirl
- ¾ cup finely chopped fresh strawberries
- 2 teaspoon granulated sugar
- ½ teaspoon cornstarch
Banana Bread Batter
- 2 cups all-purpose flour divided
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- 2 large eggs room temperature
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup ripe mashed banana
- 1 cup diced fresh strawberries patted dry
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line it with parchment paper, leaving a little overhang for easy removal.
- Make the strawberry swirl: In a small saucepan, combine the ¾ cup chopped strawberries, 2 teaspoon sugar, and ½ teaspoon cornstarch. Cook over medium heat for about 3 minutes, stirring constantly, until thickened and jam-like. Remove from heat and let cool completely.
- Mix dry ingredients: In a medium bowl, whisk together 1½ cups of the flour, baking soda, salt, and cinnamon. Set aside. Reserve the remaining ½ cup flour for coating the strawberries.
- Coat the strawberries: Toss the 1 cup diced strawberries with the reserved ½ cup flour until evenly coated. This helps prevent them from sinking in the batter.
- Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the sour cream and vanilla extract until smooth.
- Combine batter: Stir in the mashed banana. Gently fold in the flour-coated strawberries, mixing until just combined.
- Layer and swirl: Spread half of the batter into the prepared loaf pan. Spoon the cooled strawberry jam on top and swirl it gently with a knife. Add the remaining batter on top and smooth the surface.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.
Notes
- For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Measure the flour using the spoon and level method to avoid using too much, which can result in a dense, heavy banana bread.
- Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.