Banana bread is a classic treat that is loved by many, but have you ever tried adding strawberries to it?

This Strawberry Banana Bread recipe is a unique twist on the traditional banana bread that is sure to become a new family favorite.

This recipe has been passed down through my family for generations, and I am excited to share it with you.

Not only is it easy to make, but it is also a delicious way to use up any overripe bananas and strawberries.


  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 cup fresh strawberries, diced


  1. Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
  3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the eggs, one at a time, and mix until well combined. Stir in the vanilla extract.
  4. Add the mashed bananas to the wet mixture and mix until well combined.
  5. Gradually stir in the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  6. Gently fold in the diced strawberries until evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center of the bread comes out clean.
  8. Remove from the oven and allow the bread to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.


Q: Can I use frozen strawberries for this recipe?

A: Yes, you can use frozen strawberries but make sure to thaw them completely and pat them dry before dicing them and adding them to the batter.

Q: Can I substitute the all-purpose flour with a gluten-free flour?

A: Yes, you can use a gluten-free flour blend, but it may affect the texture and taste of the bread.

Q: How should I store the banana bread?

A: The bread should be wrapped tightly in plastic wrap or aluminum foil and stored at room temperature for up to 3 days.

Alternatively, you can store it in the refrigerator for up to a week or freeze it for up to 3 months.

Tips to Making Banana Bread:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. If your bananas are not ripe enough, you can place them in a paper bag with an apple to speed up the ripening process.
  • Don’t overmix: Overmixing the batter can result in a tough and dense bread. Mix until the ingredients are just combined.
  • Add mix-ins: Experiment with adding different mix-ins to your banana bread such as nuts, chocolate chips, or in this case, diced strawberries.
  • Let it cool: Allow the bread to cool for at least 10-15 minutes in the pan before removing it to cool completely on a wire rack. This will help prevent the bread from breaking apart.

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