Strawberry Banana Bread - Immaculate Bites

Date:March 20, 2026 1:37 pm

My quick strawberry banana bread makes a celebration-worthy comfort food. The moist, tender crumb and fruity goodness deliver a satisfying breakfast, dessert, or snack. With the fresh summer taste of strawberries, you’ve got an over-the-top good-for-everything quick bread.

Insanely delicious strawberry banana bread on a cooling rack.

 

We all have our favorite banana bread recipe that warms a chilly morning or pairs perfectly with that steaming cup of coffee. However, strawberries and bananas seem to be made for each other.

So why not throw some in banana bread? I mean, Panera Bread sells strawberry banana smoothies, and strawberry banana is a popular ice cream flavor. So it makes sense to pair them up in this spectacular bread.

Breaking into a warm, decadent slice of banana bread with strawberries and white chocolate.

Why Strawberries and Bananas Are Perfect Together

Bananas are soft and sweet; strawberries are bright and acidic. Opposites attract, and that is extremely obvious and successful in this tasty bread. Besides, this super-easy recipe involves mixing the dry ingredients, mixing the wet ingredients, then putting them all together and baking. So start brewing the coffee while the oven exudes the rich and tantalizing aroma of homemade bread.

How to Make Strawberry Banana Bread

Mash the bananas, add the eggs, sour cream, sugar, and vanilla extract, then add the dry ingredients and the melted butter.
  1. Mash the bananas, then add the eggs, sour cream, sugar, and vanilla extract and mix well. Stir in the dry ingredients and melted butter.
Chop the strawberries, stir them in with the optional white chocolate chips, pour the batter into a loaf pan, and bake.
  1. Chop the strawberries and fold them into the batter. I couldn’t resist a cup of white chocolate chips, but that’s optional. Pour the batter into the loaf pan and bake.
Slathering a slice of freshly made banana bread with strawberry butter.

Easy Kitchen Hacks

  • Divide the batter into the wells of a muffin tin and bake in a preheated 350℉ (180℃) oven for 30-35 minutes.
  • Toss in a teaspoon of grated lemon zest for a nice zing.
  • Dusting the strawberries with just a little flour before mixing them into the batter will keep them from sinking to the bottom. Also, you can arrange some on top before baking for more even distribution.
  • Baking bread with fruit and high moisture content is more of an art than a science. The higher the moisture in the bread, the longer it needs to bake. If in doubt, leave it in the oven a little longer.

Make-Ahead and Shelf Life

Banana bread is even better the next day. It should last 2-3 days at room temperature, a week in the fridge, and 3-4 months in the freezer. I love wrapping and freezing individual slices for a quick snack attack. Thaw it in the microwave or toaster and enjoy.

Serving Suggestions

The first thing on my list is a no-brainer: coffee (if it’s hot outside, an iced coffee hits the spot). But if you’re not into coffee, ginger tea also works well. After that, strawberry butter is the perfect spread. And my homemade whipped cream will turn it into a dessert.

More Decadent Quick Breads to Enjoy

This blog post was originally published in July 2021 and has been updated with additional tips and gorgeous photos.

Prep: 10 minutes

Cook: 1 hour

Total: 1 hour 10 minutes

American

  • Preheat the oven to 350℉ (180℃). Grease a 9”×5” loaf pan with cooking spray and set aside. A strip of parchment paper along the bottom with enough to grab on the ends will make it easier to remove from the pan.

  • In a small bowl, mash the bananas, then add the eggs, sour cream, sugar (brown and white), and vanilla extract.

  • In another bowl, combine the flour, baking powder, baking soda, and salt.

  • Gradually stir the wet ingredients into the dry ingredients until thoroughly combined.

  • Pour in the melted butter and thoroughly mix, scraping down the sides as you go.

  • Stir in the strawberries and optional white chocolate chips just until they are incorporated throughout the mixture.

  • Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

  • Leave the bread in the pan for about 10 minutes before removing it so it can firm up, then turn it out onto a wire rack to cool completely.

  • Bring all the ingredients to room temperature before starting for easier mixing.
  • Use a bundt or tube pan for a cake, bake for about the same amount of time, but keep an eye on it just in case. Double the recipe and pour the batter into a greased 9″x13″ baking dish for an impressive sheet cake. Bake at 350℉ (180℃) for about 30 minutes.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Serving: 1slice| Calories: 521kcal (26%)| Carbohydrates: 77g (26%)| Protein: 8g (16%)| Fat: 20g (31%)| Saturated Fat: 12g (75%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 5g| Trans Fat: 0.4g| Cholesterol: 72mg (24%)| Sodium: 402mg (17%)| Potassium: 314mg (9%)| Fiber: 3g (13%)| Sugar: 37g (41%)| Vitamin A: 428IU (9%)| Vitamin C: 23mg (28%)| Calcium: 117mg (12%)| Iron: 3mg (17%)

Course: Bread, Breakfast, Snack

Cuisine: American

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