Easy Strawberry Banana Bread, with fresh strawberry glaze. Fresh or frozen strawberries work, and it's made in ONE bowl!
It has soft, juicy strawberries in every bite and the bananas and sour cream make it nice and moist! The fresh strawberry icing on top is my favorite part. If you're a fan of easy strawberry desserts like Strawberry Cheesecake Cookies or Strawberry Cream Cheese Bars you'll LOVE this bread.
Banana strawberry bread is a quick bread like Lemon Poppy Seed Zucchini Bread, which means there is no rising time involved like there is with yeast breads. You just make the batter and bake it! It does have a longer baking time, but it's worth it and STILL takes less time to make than yeast bread.
This is a one bowl recipe because ONE BOWL. This recipe has been tested with a few different methods, i.e. mixing wet and dry ingredients separately and then together. In the end this was easiest and the results are excellent!
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What To Expect
- Taste: Banana bread with strawberry chunks has a pound cake-like texture, and juicy strawberries throughout the bread. The strawberry icing on top is fresh and lovely!
- Ease: It's as simple as mixing the wet ingredients, then adding the dry ingredients on top, adding in the strawberries, and baking.
- Time: It takes 5-10 minutes to put together the loaf batter and then 50-55 minutes to bake. Plan on at least an hour!
🛒 Key Ingredients
- Butter - salted butter is best for this recipe, since we want a loaf cake texture we melt it first.
- Strawberries - fresh or frozen, make sure if you use frozen to thaw completely before using.
- Sour Cream - helps to make the strawberry bread nice and moist, slightly acidic to help create lift in the bread with the baking powder.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Strawberries can be swapped out for fresh blueberries, raspberries, cherries, or pomegranates (yum!).
- Butter can be switched out for a mild flavored oil (vegetable or olive) or melted coconut oil.
- Add lemon or orange zest to the icing for a nice pop of flavor!
- Sour Cream - I switch it out for plain greek yogurt all the time!
🧑🍳 Instructions
- Step 1. In a large mixing bowl, combine melted butter, sour cream (or plain greek yogurt), egg, 2 mashed bananas, vanilla, and sugar. Whisk until smooth.
- Step 2. On top of wet ingredients add flour, salt, and baking powder and mix until just combined.
- Step 3. Fold in strawberries that have been tossed in flour. Batter will be thick.
- Step 4. Bake at 350℉ in a greased 9x5 inch loaf pan prepared with parchment paper for 50-55 min or until inserted toothpick comes out clean.
- Step 5. In a bowl or plastic resealable bag, mash fresh strawberries into a puree, then add vanilla and powdered sugar.
- Step 6. After the bread has cooled for 20 plus minutes, snip the tip of the icing bag or drizzle icing over the bread with a spoon.
📌 Top Tips & Hacks
- Wait for the bread to cool to put the icing on, or it will melt into the bread.
- Line your loaf pan with parchment paper. SO much easier to remove the bread when it's finished baking!
- 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.
❓Frequently Asked Questions
Not this banana bread. It's pretty sweet and is meant as a treat or dessert. It has added butter, sugar, and fruit, which means there's just more calories per square inch than normal bread.
Overmixing! Mixing the batter just until the dry ingredients and any added in fruit or chocolate chips is correct. Mixing over and over past that will make the bread tougher and it won't rise as much in the oven.
Yes! You can transfer it to a freezer safe container and it freezes well for up to 3 months.
You can also store in an airtight container at room temperature for up to 3 days.
Yes! I would add half a cup of milk to the recipe to thin out the batter and make for easier baking. You can bake the muffins at 350 for 16-18 minutes.
🍓 More Delicious Strawberry Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Strawberry Banana Bread
Ingredients
- ½ cup butter, melted and cooled 113g
- ⅓ cup sour cream or plain greek yogurt 77g
- 1 egg
- 2 medium bananas, mashed (¾ cup) 80 g
- 1 teaspoon vanilla
- ½ cup brown sugar 110 g
- ¼ cup granulated white sugar 56 g
- 2 cups all purpose flour 275 g
- ½ teaspoon salt
- 2½ teaspoons baking powder
- 1½ cups diced strawberries tossed in 3 Tablespoons flour
For the glaze
- 2 Tablespoons strawberries, mashed
- ½ teaspoon vanilla
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 F. In a large mixing bowl, combine melted butter, sour cream (or plain greek yogurt), egg, 2 mashed bananas, vanilla, and sugar. Whisk until smooth and sugar is dissolved, 1-2 minutes.
- On top of wet ingredients add flour, 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℉ in a greased 9x5 inch loaf pan prepared with parchment paper for 50-55 min or until inserted toothpick comes out clean.
For the strawberry glaze:
- In a bowl or plastic resealable bag, mash fresh strawberries into a puree, then add vanilla and powdered sugar.
- Let bread cool for 20-30 minutes, then drizzle glaze over top of loaf.
Notes
Nutrition
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.
Brandi says
Can this be frozen after baking?
Sara says
Yes, I have frozen it once cooled and thawed it overnight before serving for breakfast the next day. I freeze it without the icing and then ice it when ready to eat.
Debbie McCann says
Sara, your Baked Banana Pie is delicious.
No mixes, chemicals, flour, and very little
sugar. Easy peasy. Thank you for the recipe.
I’m putting this on a different page as I can’t get
the correct page to accept my comment and I
wanted to let you know how much we enjoyed
the pie.
Sara says
Thank you for letting me know Debbie! It always makes my day. So glad you enjoyed the pie!
Tami says
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!
Ann says
Can I make these into muffins?
Sara says
Hi Ann, I have never made a muffin version so I’m not sure of a baking temperature or time for them.
Tami says
I made muffins at 350 and baked for 20 mins.
Amber says
How much butter? My stick says its 4 oz = ½ cup... recipe says ½ cup = 8oz ?
Sara says
Hi! I updated the recipe to say 113 grams instead of oz. Hope that helps! It is 1/2 cup which = 4 oz.
Jackie Reed says
When do you add the granulated sugar ??
Sara says
Both brown and granulated sugar are added at the same time. Hope that helps!
Jenna says
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.
Sara says
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!