A Strawberry Banana Bread Recipe that’s so easy to make, moist, and delicious! Plus, get my tips to getting the center to set perfectly.
Banana bread is my weakness. I love the way my house smells when I bake it and it’s always gone in less time than it takes to make this Strawberry Banana Bread Recipe!
Easy Banana Bread Recipe
I eat a banana for breakfast every morning. Every Sunday I pick out 5 beautiful bananas at the grocery store. One for each day, of course.
Somehow I always end up with 1 or 2 uneaten bananas. Probably because I’m very picky about which bananas I will eat.
I won’t eat bananas that are considered “perfectly ripe”, because they’re too mushy for my liking. So on Monday, my banana usually isn’t ripe enough to eat, and by Friday it’s too ripe.
This brings me to my freezer full of overripe bananas! Does anyone else have an entire freezer full of brown bananas? Yes? Ok good, you’ve come to the ripe place! Ha…see what I did there?
Strawberry Banana Bread Ingredients
Fresh strawberries – you can’t beat the flavor of fresh strawberries but you can substitute with frozen strawberries if they aren’t in season yet.
Semi sweet chocolate chips – what would banana bread be without chocolate chips?!
Greek yogurt – helps to make the banana bread fluffy and light while also keeping it from drying out. You can substitute with sour cream if you don’t have any on hand.
Coconut sugar – for sweetness, and can be substituted with granulated sugar.
Other ingredients you will need: egg whites, vanilla extract, butter, all purpose flour, cinnamon, baking soda, salt.
*For a detailed list of ingredients and measurements, please reference the recipe card down below.
How to make a moist Strawberry Banana Bread
That freezer full of bananas is your secret to keeping banana bread moist! Ripe bananas are the golden ticket to sweet, moist Strawberry Banana Bread!
I still cringe at the word “moist” btw.
So stop throwing your ripe bananas away, because the secret to making this bread deliciously moist is to use very ripe, literally almost ready to throw away bananas.
All you have to do is toss them in the freezer (cue my freezer full of bananas) until you’re ready to make banana bread.
Making homemade banana bread with frozen bananas is the best. I usually have all the ingredients in my pantry already. All I have to do is whisk up the dry ingredients and mix them with the wet ingredients to make a baked banana bread that stays moist.
Pro tip: place the bananas in a strainer over a bowl and gently mash/stir them to release excess liquid.
A common problem with banana bread is that the center takes forever to cook. If you strain the bananas, before adding them to the mixture, the bread will cook faster!
Variations and Substitutions
- Nuts or seeds – try adding walnuts, pecans, or even pistachios! Sunflower seeds can also add a nice crunch.
- Fresh seasonal fruit – use whatever you can find that looks good to you! Blueberries, raspberries, or even cranberries can really jazz up the flavor.
You can even make banana pumpkin bread! The options are endless!
Questions You Might Have
To ensure your delicious and fragrant Strawberry Banana Bread stays as moist as possible, all you have to do is make sure it’s wrapped well in plastic wrap or tin foil.
Well, if you can refrain from eating it on one sitting it will keep for about 1 week in the refrigerator if it’s wrapped well, or about 2 days at room temperature.
I ate this entire loaf by myself in 2 days. Don’t judge me, ok?!
Banana bread has a much denser and firmer texture than banana cake which makes it great for slicing. Banana cake is made similar to a butter cake, but with the addition of mashed banana.
During the baking process, the banana flavor becomes less prominent. If you want more banana flavor, you can add a sliced banana to the top of your banana bread.
I don’t recommend adding extra mashed bananas because that can change the texture of the bread and keep it from setting while baking.
More Dessert Recipes You Might Like
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Strawberry Banana Bread Recipe
- Preheat oven to 350 F and grease a 9×5 loaf pan with baking spray.
- Whisk together salt, flour, cinnamon, and baking soda. Set aside.
- In a large mixing bowl, cream butter and sugar with an electric mixer. Then add egg whites, greek yogurt, and vanilla. Beat until thick.
- Mix in 1/3 of the flour mixture at a time, mixing at low speed until combined. Then gently fold in the bananas, strawberries, and chocolate chips.
- Pour the batter into the loaf pan and bake on the center rack for 1 hour and 15 minutes. At the 1 hour mark, check your bread with a toothpick to see if it comes out clean. Let the pan cool for at least 15 minutes before slicing.