Strawberry Banana Bread
There’s something about the smell of banana bread baking that instantly makes a kitchen feel warm and welcoming. This strawberry banana bread takes that classic comfort and gives it a fresh, fruity twist with juicy strawberries folded right into the batter. It’s soft, moist, and just sweet enough without feeling like a sugar bomb.
Made with whole wheat flour, coconut sugar, and Greek yogurt, this banana strawberry bread is a lighter take on traditional banana bread while still being incredibly rich and satisfying. Strawberry season is the perfect excuse to bring this one into your baking rotation, and once you try it, you’ll probably find yourself making it year-round anyway.
WHY YOU’LL LOVE THIS STRAWBERRY BANANA BREAD RECIPE
- It’s moist, flavorful, and never dry, thanks to the Greek yogurt and ripe bananas.
- The sweetness level is just right: enough to feel like a treat, but not overly sugary.
- It uses simple, wholesome ingredients you probably already have on hand.
- There’s no kneading or rising time involved, so it comes together quickly.
- It works for breakfast, snack time, or dessert.
INGREDIENTS YOU’LL NEED
- Whole wheat pastry flour
- Baking soda
- Sea salt
- Ground cinnamon
- Avocado oil
- Eggs
- Plain Greek yogurt
- Coconut sugar
- Vanilla extract
- Ripe bananas
- Fresh strawberries
A few notes on these ingredients:
- Whole wheat pastry flour gives this bread a lighter, fluffier texture than regular whole wheat flour. All-purpose flour works as a substitute, and a 1:1 gluten-free flour blend should also work, though it hasn’t been tested directly.
- Avocado oil is a great choice for this recipe because it has a neutral taste and is lower in saturated fat than options like coconut oil.
- Greek yogurt does double duty here. It helps the bread rise and keeps every slice moist, so you end up with a soft, tender crumb.
- Coconut sugar is a less processed alternative to regular sugar, but brown sugar or white sugar can be used instead if that’s what you have.
- Bananas should be very ripe, with plenty of brown spots. The riper the banana, the sweeter and more flavorful the bread will be.
- Strawberries should be fresh, not frozen, and gently patted dry with a paper towel after rinsing so they don’t add extra moisture to the batter.
HOW TO MAKE STRAWBERRY BANANA BREAD
- Preheat the oven to 350°F. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, combine the oil, coconut sugar, eggs, mashed bananas, Greek yogurt, and vanilla extract. Whisk until everything is well blended.
- Add the flour mixture to the wet ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the chopped strawberries, mixing just enough to distribute them evenly through the batter.
- Pour the batter into a loaf pan that’s been coated with cooking spray. Arrange a few extra strawberry slices on top for a pretty finish.
- Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Transfer the loaf to a wire rack and let it cool completely before slicing.
TIPS FOR THE BEST BANANA STRAWBERRY BREAD
- Pat the diced strawberries dry with a paper towel before adding them to the batter. This keeps the bread from turning soggy.
- Mix the dry and wet ingredients until just combined. A few streaks of flour are fine at this stage since they’ll blend in once the strawberries are folded in. Overmixing can make the bread dense or rubbery.
- Around the 45-minute mark, loosely cover the loaf with foil to keep the top from browning too quickly while the inside finishes baking.
- Don’t leave the bread in the pan too long after baking. Ten minutes is enough. Any longer and it may continue cooking from residual heat, which can dry it out.
- Use bananas that are very ripe. Spotty, soft bananas add natural sweetness and help keep the texture moist.
HOW TO SERVE STRAWBERRY BANANA BREAD
This bread is delicious warm, at room temperature, or even lightly toasted. A few easy ways to enjoy it:
- Top a warm slice with nut butter, fresh strawberries, and a drizzle of honey for a satisfying breakfast.
- Spread with butter and a spoonful of strawberry jam for a simple sweet treat.
- Toast a slice and add a layer of ricotta cheese with a drizzle of honey on top.
- Serve alongside fresh fruit for a light and colorful brunch spread.
HOW TO STORE BANANA AND STRAWBERRY BREAD
Storing banana bread in the fridge can actually dry it out faster, so it’s best kept at room temperature. Wrap the loaf tightly in plastic wrap or store it in an airtight container on the counter, where it will stay fresh for up to four days.
For longer storage, this bread freezes beautifully for up to three months. You can freeze the loaf whole or slice it first for grab-and-go portions. When you’re ready to enjoy it, thaw the bread in the fridge overnight, at room temperature, or in the microwave or toaster oven for a quicker option.
FREQUENTLY ASKED QUESTIONS
CAN I MAKE THIS BANANA AND STRAWBERRY BREAD RECIPE GLUTEN-FREE?
A 1:1 gluten-free flour blend should work as a substitute for the whole wheat pastry flour, though results may vary slightly depending on the brand you use.
WHY IS MY BANANA BREAD DENSE INSTEAD OF FLUFFY?
This is usually caused by overmixing the batter once the flour is added. Stir just until the dry and wet ingredients come together, and the crumb will stay soft and light.
CAN I MAKE THIS BREAD DAIRY-FREE?
Yes, a dairy-free yogurt alternative should work well in place of the Greek yogurt.
HOW DO I KNOW WHEN THE BREAD IS FULLY BAKED?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done.
CAN I ADD NUTS OR CHOCOLATE CHIPS?
Absolutely. Chopped walnuts, pecans, or a handful of chocolate chips would be a nice addition folded in along with the strawberries.
Try these other delicious breakfast recipes:
- Blueberry Chia Pudding
- Protein Chia Pudding
- Protein Overnight Oats
- Easy Oatmeal Porridge
- Matcha Chia Pudding
- High Protein Banana Bread
- Healthy Gingerbread Loaf
- Healthy Lemon Loaf Recipe
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Strawberry Banana Bread
Ingredients
- 2 cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup avocado oil
- ¾ cup coconut sugar
- 2 large eggs
- 1½ cups mashed banana about 3 medium bananas
- ⅓ cup plain full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1½ cups chopped strawberries patted dry with a paper towel
- A few extra strawberry slices for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a separate large bowl, combine the avocado oil, coconut sugar, eggs, mashed bananas, Greek yogurt, and vanilla. Whisk until the mixture is smooth and well combined.
- Add the dry ingredients to the bowl with the wet ingredients. Stir gently until just combined. Avoid overmixing the batter. A few small streaks of flour are fine.
- Carefully fold the chopped strawberries into the batter, making sure they are evenly distributed.
- Pour the batter into a loaf pan coated with cooking spray. Arrange the extra strawberry slices on top.
- Bake for 60 to 75 minutes, or until a wooden toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the loaf with aluminum foil after about 45 minutes of baking.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack and allow it to cool completely before slicing.
Notes
- Whole Wheat Pastry Flour: If whole wheat pastry flour is not available, you can use white whole wheat flour, a combination of all-purpose flour and regular whole wheat flour, or replace it with all-purpose flour.
- Eggs: Flax eggs may work as an egg substitute, although the texture of the finished bread may be slightly different.
- Avocado Oil: You can replace avocado oil with another mild-flavored oil, such as olive, canola, or vegetable oil. Melted butter can also be used.
- Greek Yogurt: For a dairy-free version, use your favorite plain dairy-free yogurt as a substitute.
- Coconut Sugar: Brown sugar or regular white sugar can be used instead if coconut sugar is not available.
Nutrition
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