Strawberry Banana Bread
Updated Jun 20, 2025
This strawberry banana bread recipe is made with fresh strawberries diced in the bread and sliced strawberries on top. Everything mixes together easily.
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Add Strawberries to Your Banana Bread
When I want to change up my banana bread, especially during the summer, I make this strawberry banana bread.
This is like my favorite moist banana bread, but loaded with fresh strawberries and made without oil or butter. I use Greek yogurt instead, so it gives the strawberry bread moisture without the extra oil. If you’re in the mood for a twist on banana bread, definitely try this strawberry version!
Happy Baking!
– Yumna
Well I had some bananas going bad so I decided to make banana bread. I made my secret recipe & then decided to make something different. I found this one. It was very soft and moist. I added ¼ cup of flax just because I love it and to fill up. Loved the recipe and will probably make it again. – Voula
Strawberry Banana Bread Ingredients
- Banana: Make sure the bananas are as ripe as possible.
- Dry ingredients: You’ll need all-purpose flour, baking soda and powder, salt, and cinnamon.
- Wet ingredients: Eggs, granulated sugar, and Greek yogurt add moisture to this strawberry bread recipe. Instead of the yogurt, you could use sour cream.
- Strawberries: I use fresh, diced strawberries, but you could dice frozen, thawed berries for this recipe. I recommend draining the berries before chopping!
- Walnuts: Toast the walnuts for extra flavor. Pecans, hazelnuts, or macadamia nuts would also work!
How to Make Strawberry Banana Bread
Strawberry Banana Bread Recipe
Video
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup mashed banana
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup whole milk Greek yogurt
- ½ cup small diced strawberries
- ½ chopped walnuts
Instructions
- Preheat the oven to 350˚F and line a 9 by 5-inch loaf pan with parchment paper, leaving excess on the two longer sides.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
- In another larger bowl, mash the bananas. Add the eggs, sugar, and yogurt and whisk with the mashed bananas until well combined. Add flour mixture on top of the banana mixture and fold with a rubber spatula until no streaks of flour remain, being careful not to overmix. Gently fold in the diced strawberries and walnuts.
- Scrape the batter into the prepared pan and bake for 50 to 55 minutes, or until a cake tester inserted in the center of the loaf comes out clean. You may need to tent the loaf with a sheet of aluminum foil after 35 minutes if it is browning too quickly.
- Let cool for at least 20 minutes, then remove from the pan and cool completely on a wire rack before slicing and serving.
Notes
- Instead of greek yogurt, you can use sour cream or a neutral oil using a 1:1 substitution.
- I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
- Replace cane sugar with other types of granulated sugar, reduce it or you can skip it all together.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Toss the strawberries in flour. Tossing the diced strawberries in flour before folding them into the batter will prevent them from sinking to the bottom of the loaf as it bakes.
- Tent the banana bread. Banana bread usually takes between 50 and 60 minutes to bake. However, the top of the bread can get too browned by the time it’s finished. To avoid this, simply tent the bread with foil in the last 10 minutes of baking.
- The toothpick test is best. Use a toothpick to test for doneness rather than relying solely on how this strawberry banana nut bread recipe looks. If a toothpick inserted into the center of the bread comes out clean, your banana bread is ready.
- Don’t over mix the batter. This can’t be stressed enough: mix your batter until just combined and no further! Over-mixing the batter creates excess gluten which will make it too dense.
FAQs
When the bread has cooled to room temperature, place it in an airtight container. It will last for up to a week in the fridge.
This banana bread freezes very well! Wrap the entire loaf in a layer of plastic wrap followed by a layer of foil, or place individually wrapped slices in an airtight, freezer-safe container. In both cases, the bread will last for up to 3 months. Then, just thaw overnight in the fridge or a few hours at room temperature and enjoy.
Comments
Delicious
Thanks, Lucie!
I made this Strawberry Banana Bread last night and by this morning half of it was gone 🙂
Very good recipe, the bread was moist, delicious, not sweet… It rised but not as i expected, may be the baking powder is not fresh. Anyway highly recommended.
Question outside the recipe : Does the cookbook contain more and as simple and easy recipes as this site ?
do you think this would work well with oat flour? i find oat flour makes for really good banana bread, but i always use recipes that specify for it
Hi! I have not tried this with oat flour. I think you could try swapping some of the all purpose flour for oat flour, but I’m not sure all oat flour would work well as written.
I made the strawberry banana bread in 3 small loaf pans. I probably should call my bread raspberry banana bread. Raspberries are what I had in my freezer, and I also used only half of what it called for, for the sugar. I may have baked it too long. because I would have liked it a little moister. I only baked it for 45 min.. It tasted awesome.
Thanks for sharing! Yes, you may have needed slightly less baking time on account of the smaller pans.
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