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    Home ‣ Recipes ‣ Breads

    Strawberry Banana Bread

    Apr 29, 2019 · Modified: Mar 14, 2023 by Sara · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    Easy one bowl Strawberry Banana Bread, with fresh strawberry glaze. An easy dessert bread for summer days, after school, or weekend breakfast. 

    Baked Strawberry Banana Bread, with a fresh strawberry glaze. text overlay at top of image.

    This weeks bake features strawberries; my favorite springtime splurge. I love banana bread of all kinds, I just couldn't resist making a version with strawberries. I've tried SO MANY versions of banana bread, and most of them are pretty dense. I don't discriminate, I love banana bread dense or not. If I have to choose though, I'm going to make it on the lighter, fluffier side.

    This is a one bowl recipe because ONE BOWL. I've made it by mixing wet ingredients first and then adding dry, but I've also made it combining dry and then mixing everything else in. The best method for me is to mix wet first and then add the dry ingredients. That way the batter doesn't tend to overmix and become tougher.

    Tips for the best strawberry banana bread:

    • Use overripe bananas. I wait until they have brown spots, that's the prime time to use them for maximum banana flavor.
    • Use greek yogurt or sour cream to better activate the baking powder, the rising agent in the recipe.
    • Thicker batter makes fluffier, less dense banana bread. I use a slightly higher flour to banana ratio to keep my bread nice and fluffy.
    • Don't overmix! I will never stop saying it. Quick breads are only mixed until just combined, this keeps the bread tender and fluffy instead of dense and rubbery.

    Process of making Strawberry Banana Bread: ingredients laid out on marble surface, Pouring strawberries into wet and dry ingredients, mixed raw dough, raw strawberry banana bread dough in 9x5 pan.

    How to make strawberry banana bread:

    1. In a large mixing bowl, combine melted butter, sour cream (I use plain greek yogurt), egg, 2 mashed bananas, and vanilla. Mix well.
    2. On top of wet ingredients add flour, brown sugar, white sugar, slat, and baking powder and mix until just combined, fold in strawberries that have been tossed in flour (the flour coating keeps them from sinking to the bottom).
    3. Bake at 350 F in a 9x5 inch loaf pan for 50-55 min or until inserted toothpick comes out clean.
    4. Combine ingredients for glaze. Let bread cool for 10-15 min, then drizzle glaze over top of loaf.

    If you're a fan of all things banana, make sure you try my Banana Coffee Cake!

    Baked Strawberry Banana Bread, with a fresh strawberry glaze. text overlay at top of image.
    Print Recipe Pin Recipe
    5 from 9 votes

    Strawberry Banana Bread

    Easy one bowl Strawberry Banana Bread, with a fresh strawberry glaze. An easy dessert for summer days, after school, or weekend breakfast.
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: Dessert
    Cuisine: American
    Keyword: banana recipe, strawberry banana bread, strawberry dessert
    Servings: 8 slices
    Calories: 358kcal

    Ingredients

    • ½ cup (8 oz) butter, melted and cooled
    • ⅓ cup sour cream or plain greek yogurt
    • 1 egg
    • 2 medium bananas, mashed (¾ cup)
    • 1 teaspoon vanilla
    • 2 cups all purpose flour
    • ½ cup brown sugar
    • ¼ cup granulated white sugar
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • 1-½ cups diced strawberries tossed in 3 Tablespoons flour

    For the glaze

    • 2 Tablespoons strawberries, mashed
    • ½ teaspoon vanilla
    • 1 cup powdered sugar
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    Instructions

    • Preheat oven to 350 F. 
      In a large mixing bowl, combine melted butter, sour cream (or plain greek yogurt), egg, 2 mashed bananas, and vanilla. Mix well.
    •  On top of wet ingredients add flour, brown sugar, white sugar, salt, and baking powder and mix until just combined, fold in strawberries that have been tossed in flour. Batter will be thick. 
    • Bake at 350 F in a greased 9x5 inch loaf pan for 50-55 min or until inserted toothpick comes out clean. 
    • Combine ingredients for glaze. Let bread cool for 10-15 min, then drizzle glaze over top of loaf. 

    Notes

    Best served warm or room temperature. Save in airtight container and refrigerate for up to 3 days. 

    Nutrition

    Calories: 358kcal

     

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    Reader Interactions

    Comments

    1. Tami

      April 30, 2023 at 11:18 pm

      This recipe was a huge hit. I made muffins instead of bread and luckily doubled the batch as the first dozen were eaten before they had a chance to cool off (my poor husband had to wait for the second batch to come out of the oven to get one). So glad it’s strawberry season and I can make more. Two thumbs up!

      Reply
    2. Ann

      February 15, 2022 at 5:01 pm

      Can I make these into muffins?

      Reply
      • Sara

        February 16, 2022 at 9:13 am

        Hi Ann, I have never made a muffin version so I’m not sure of a baking temperature or time for them.

        Reply
        • Tami

          April 30, 2023 at 11:20 pm

          I made muffins at 350 and baked for 20 mins.

          Reply
    3. Jenna

      March 12, 2021 at 9:09 am

      This bread is delicious! I doubled the recipe to make 4 smaller loaves in disposable 8x3.75 inch pans. This worked well because I left the loaves in the pans and just drizzled the glaze over the top and covered with foil for transport. I received many compliments from my work friends. In my mind I thought the batter was way too thick and honestly I didn't properly level off my flour scoops so it was probably my fault. I just added about a 1/4 cup milk and it was still very thick which the instructions said that it would be. Would definitely make this again.

      Reply
      • Sara

        March 15, 2021 at 9:57 am

        So glad you and your coworkers enjoyed it Jenna, and yes the batter is supposed to be thick for a better rise and a shorter baking time. Thanks for taking the time to come back and share! Using the smaller loaf pans is an excellent idea for sharing. Love it!

        Reply

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    Hi! I'm Sara. Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

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