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eva watts

Strawberry Banana Bread

When summer hits, I always find myself torn between baking a loaf of comforting banana bread and making the most of the fresh, vibrant strawberries appearing at the market. A few years ago, I decided to stop choosing and started combining them—and the result was life-changing. Strawberry Banana Bread is a total revelation. You get that deep, caramelized sweetness of overripe bananas, punctuated by pockets of jammy, bright, and slightly tart strawberries. It’s fresh, fragrant, and feels like the ultimate breakfast treat.
I love this bread because it’s surprisingly moist. The bananas provide the density we all love in a classic loaf, while the strawberries add a refreshing lightness that makes every slice feel like a little bit of summer. The kitchen smells absolutely incredible while it bakes—think warm, fruity, and slightly buttery. It’s the kind of loaf that looks beautiful on a serving plate and tastes even better when it’s still slightly warm, with the strawberries just starting to melt into the crumb.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 3 large Ripe Bananas, mashed
  • 1 ½ cups Fresh Strawberries, diced
  • 1 ¾ cups All-Purpose Flour (plus 1 tbsp for the berries)
  • ¾ cup Brown Sugar
  • 1 large Egg
  • ½ cup Vegetable Oil
  • ¼ cup Greek Yogurt
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • ½ tsp Cinnamon
  • Pinch of Salt

Equipment

  • 9×5-inch loaf pan
  • Large mixing bowls
  • Potato Masher/Fork
  • Rubber spatula
  • Small Sieve/Strainer

Method
 

  1. Prep: Preheat your oven to 350°F (175°C) and grease your 9x5-inch loaf pan.
  2. Berry Prep: Dice the strawberries and toss them in 1 tbsp of flour in a small bowl until fully coated. Set aside.
  3. Combine Wet: In a large bowl, whisk together the mashed bananas, egg, oil, yogurt, brown sugar, and vanilla until smooth.
  4. Combine Dry: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Fold: Add the dry ingredients to the wet mixture. Fold gently with a spatula just until combined. Gently fold in the floured strawberries.
  6. Bake: Pour the batter into your prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the loaf cool in the pan for 10 minutes, then move to a wire rack to cool completely before slicing.