This strawberry banana bread is moist, tender, and full of sweet banana flavor with bursts of juicy strawberries in every bite. It’s an easy, one-bowl recipe that comes together quickly and makes the perfect breakfast, snack, or dessert. You can use either fresh or frozen strawberries, and it stays soft and flavorful for days.

Why You’ll Love This Recipe

One bowl – Easy prep and minimal cleanup.
No eggs needed – Moist, fluffy texture without eggs.
Customizable – Easily make it gluten-free or vegan.
Perfect texture – Golden outside and soft, fruit-filled inside.
Versatile – Works with other berries or mix-ins like nuts or chocolate chips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour (use gluten-free flour if needed)
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup sugar (white, brown, coconut, or sugar-free sweetener)
1 1/2 cups mashed bananas (about 3 medium overripe bananas)
1/2 cup unsalted butter, melted (or use coconut oil or neutral oil)
1 teaspoon vanilla extract
1/4 cup milk of choice (almond, oat, soy, or regular)
1 teaspoon apple cider vinegar
1/2 cup sliced strawberries (fresh or frozen, thawed and drained)
1/4 cup chocolate chips (optional)

Directions

Preheat the oven to 350°F (180°C). Line a 9×4-inch loaf pan with parchment paper.
Mix dry ingredients. In a large mixing bowl, whisk together flour, salt, baking soda, and sugar.
Add wet ingredients. Stir in mashed bananas, melted butter, vanilla extract, milk, and apple cider vinegar until just combined.
Fold in strawberries and chocolate chips. Gently mix half of the strawberries and chocolate chips into the batter.
Pour and top. Transfer the batter to the prepared loaf pan and sprinkle the remaining strawberries and chocolate chips on top.
Bake. Place in the oven and bake for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool and serve. Allow the bread to cool completely in the pan before slicing and serving.

Servings and Timing

Servings: 10 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Vegan version: Use coconut oil or vegan butter, dairy-free milk, and vegan chocolate chips.
Protein boost: Replace butter with Greek yogurt for added protein and extra moist texture.
Berry blend: Mix in raspberries, blueberries, or blackberries with the strawberries.
Nutty twist: Add 1/2 cup of chopped walnuts or pecans for crunch.
Coconut flavor: Stir in 2 tablespoons of shredded coconut for a tropical touch.

Storage/Reheating

Room temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps well for up to 2 weeks.
Freezer: Wrap the cooled loaf or individual slices tightly and freeze for up to 6 months.
To reheat: Warm slices in the microwave for 15–20 seconds or toast lightly before serving.

FAQs

How do I know when the bread is fully baked?

Insert a toothpick into the center—if it comes out mostly clean with just a few moist crumbs, it’s ready.

Can I use frozen strawberries?

Yes. Thaw them first and drain off any excess liquid before folding them into the batter.

What’s the best type of banana to use?

Use overripe bananas with lots of brown spots. They’re sweeter and mash easily.

Can I make this gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

How can I make this bread vegan?

Replace butter with coconut oil or vegan butter and use plant-based milk and chocolate chips.

Can I skip the chocolate chips?

Yes, they’re optional. The bread is delicious with just strawberries and bananas.

Can I use whole wheat flour instead?

Yes, but the bread will be denser. You can use half all-purpose and half whole wheat flour for balance.

How do I prevent the bread from getting too brown on top?

If it starts to brown too quickly, cover the loaf loosely with aluminum foil after 20 minutes of baking.

What should I do if my bread sinks in the middle?

That usually happens if it’s underbaked. Make sure to check doneness before removing it from the oven.

Can I add nuts or other mix-ins?

Definitely! Walnuts, pecans, white chocolate chips, or shredded coconut all taste great in this recipe.

Conclusion

This strawberry banana bread is a delightful twist on a classic comfort bake. It’s simple to make, perfectly moist, and bursting with fruity flavor. Whether you enjoy it fresh out of the oven or as a make-ahead treat for the week, this bread is sure to become a new favorite in your kitchen.