This lightened-up Strawberry Banana Bread is made without butter or oil, but it’s so soft and tender that you’d never be able to tell! Naturally sweetened and loaded with strawberry and banana flavor in each bite, it makes for the perfect summer quick bread recipe!

Sliced strawberry banana bread on a wire rack.

Put those overripe bananas to good use, and make this Strawberry Banana Bread! It’s easy to make with simple ingredients like Greek yogurt, ripe bananas and eggs, which ensure it’s super moist with the perfect tender crumb. The juicy strawberries inside the loaf add the perfect amount of sweetness and a nice pop of color, too! This is a quick bread that your family is going to love!

Banana bread is so good, but when you add fresh strawberries it takes it to a whole new level of deliciousness! And when this bread is baking in the oven, it makes your house smell amazing, you can’t beat the smell of freshly baked bread.

The bread is so perfect! My whole family fell in love with it! My house smells amazing and I love that it’s healthier!

— Adina

Why you should make this recipe

  • The best flavor & texture: This strawberry quick bread tastes like summer in a loaf pan! It’s tender, moist and packed with juicy berries.
  • So simple to make: This recipe is quick and easy, and there’s no mixer required!
  • Great for using ripe fruit: If you find yourself with overripe bananas on the counter and/or an overabundance of fresh strawberries, this strawberry banana bread is your delicious solution!
  • Healthier: This recipe uses greek yogurt instead of butter or oil for lower calories and less fat. The yogurt keeps the bread super moist while adding a boost of protein. Plus, you can use whole wheat pastry flour for added whole grains while still providing the perfect texture.
Slices of bread with strawberries stacked near fresh strawberries.

Ingredients needed

This strawberry banana bread recipe consists primarily of pantry staples, so other than the strawberries, you probably have everything you need to make this! Here’s the lineup:

  • Flour: Whole wheat pastry flour works great in this recipe and adds a boost of whole grains while giving the bread the perfect texture. If you’re unfamiliar with whole wheat pastry flour — it’s just a lighter, finer version of regular whole wheat flour, still with all the nutritional benefits of whole grain flour. White whole wheat flour or all-purpose flour will also work wonderfully!
  • Baking staples: A combination of both baking powder and baking soda gives the bread a light, fluffy texture. Both should be fresh!
  • Salt: Balances and enhances the sweet flavors.
  • Ground cinnamon: For cozy warmth.
  • Eggs: Two large eggs provide structure, stability and binds all the ingredients together.
  • Granulated sugar: Because the ripe bananas work as a natural sweetener, we only need 1/2 cup of sugar to give this loaf the perfect amount of sweetness.
  • Greek yogurt: Replaces oil and butter, eliminating saturated fats. In addition, the yogurt adds a slight tang and plenty of extra moisture. Sub with sour cream, if preferred.
  • Ripe bananas: Use overripe bananas that have lots of brown spots for extra sweetness, moisture and that classic banana bread flavor.
  • Fresh strawberries: Chop the berries and gently toss them with a little flour, to prevent them from sinking to the bottom.
Bowl of floured strawberries, flour, sugar, greek yogurt, mashed bananas, cinnamon and salt.

How to make this recipe

Making this strawberry banana quick bread is super easy! It’s a simple mix of wet ingredients in one bowl and dry ingredients in another, combine the two and pour into a loaf pan. You’re all set – no mixer required! Here’s the simple process:

  1. Prep: Preheat oven to 350ºF and prepare an 8×4-inch loaf pan with nonstick cooking spray or line the pan with overhanging parchment paper.
  2. Dry ingredients: In a large bowl, whisk all dry ingredients, flour through cinnamon.
  3. Wet ingredients: In a separate medium bowl, beat and whisk eggs. Add sugar, Greek yogurt and mashed banana in with the egg and stir well to combine. Gently fold in the floured strawberries.
Whisking dry ingredients in a large glass bowl.
Combining eggs with mashed banana in a large glass bowl.
Stirring diced strawberries into bread batter.
  1. Combine and bake: Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix. Transfer the batter into the prepared pan. Bake for 50-60 minutes, or until loaf is golden and a toothpick comes out clean.
Stirring flour mixture into wet ingredients with a spatula.
Adding bread batter to a loaf pan lined with parchment paper.
  1. Cool: Let bread cool in the pan for at least 10 minutes. Loosen sides with a knife or use the overhanging parchment paper and remove from pan. Transfer to a cooling rack to cool completely. Slice, serve and enjoy!

Recipe tip

I recommend baking this bread in a 1-lb. (8×4-inch) loaf pan like this one or this one. If all you have is a 9×5-inch loaf pan, which is what you use for healthy banana bread and pumpkin bread, you can use it, but expect the bread to be a little shorter.

Slices of strawberry banana bread on parchment paper.

Expert tips

Some helpful tips, so your strawberry banana bread turns out perfect every time you make it!

  1. Measuring flour: Measure your flour correctly by spooning it into your measuring cup, then leveling off the top. Do NOT scoop it using your measuring cup or you will end up with too much flour in the batter.
  2. Use ripe bananas: It’s best to use very ripe bananas for this recipe. In fact, the riper the better! To save overripe bananas, peel them and store them in your freezer, then thaw them out later to use in recipes like this one. Overripe bananas will make your bread more moist, sweeter and they’re easier to mash.
  3. Toss strawberries in flour: Use bright red ripe strawberries for maximum flavor. Cut them into small pieces and toss them in a bit of flour, so they won’t sink to the bottom of the bread. I don’t suggest using frozen strawberries – I find they turn the bread purple if you aren’t careful when mixing. Add a few chunks to the top, before baking, for an extra pop of color.
  4. Bake time: Bake until the top is a rich golden brown and the center is completely set. Because all bread pans are different sizes and shapes, the baking time will vary. So rely less on the time listed and more on whether the bread looks and feels done. I use an 8×4-inch loaf pan for best results.
  5. Cover the bread: If the top starts to get too brown, you can cover it with a sheet of aluminum foil at around 35 mins.

Frequently asked questions

How do you know when strawberry banana bread is done?

This bread will take around 50-60 minutes to bake. We recommend checking for doneness at around 50 minutes. When done, the loaf will be golden brown in color and when a toothpick is inserted near the center it will come out clean.

Why is my bread not moist?

Banana bread should definitely be moist! The ratio of dry to wet ingredients makes all the difference. If you use too much flour, you’ll end up with dry bread. If you don’t use enough, your bread will be too wet. When measuring the flour, be sure to spoon the flour into the measuring cup and level off the top without shaking the cup for more precise measuring.

Can I make this gluten-free strawberry banana bread?

Absolutely! You can use gluten-free flour such as King Arthur Measure for Measure to make gluten-free banana bread.

What is the best way to mash bananas?

Use a fork or potato masher to mash your bananas or, to get the bananas mashed really well (so you don’t end up with big chunks in your bread), try mashing them with a blender or an electric (hand or stand) mixer. Not only do they get completely mashed up, it’s quick and easy.

Variations

While this strawberry bread recipe is delicious as-is, you can change up the ingredients based on your taste preferences. Here are some options:

  • Nuts: Mix in your favorite chopped nuts. About 1 cup of chopped pecans, almonds, or walnuts would give this a delicious nutty crunch.
  • Chocolate chips: Stir in about 1 cup semi-sweet chocolate chips, or you can use dark chocolate chips, milk chocolate chips or even mini chocolate chips.
  • Different berries: Try this same recipe with raspberries or blueberries.
  • Strawberry banana muffins: Turn this quick bread recipe into a muffin recipe. This will make 12 muffins and you can shorten the cook time down to 22-28 minutes.
  • Add a glaze: For a bit more sweetness, drizzle on a simple glaze. Mix 1/4 cup confectioners’ sugar with 1 to 2 teaspoons milk. Mix until smooth and drizzle over the cooled cake.

Storage recommendations

  • To store: Keep the bread well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to the refrigerator or freezer.
  • To freeze: Wrap in plastic, then tightly in foil and finally place in a freezer-safe bag or other container for up to 3 months. Thaw at room temperature once you are ready to eat. You can also freeze individual slices for a quick on-the-go treat.
A loaf of partially sliced strawberry banana bread.

More quick bread recipes

If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Sliced strawberry banana bread on a wire rack.
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Strawberry Banana Bread

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
This lightened-up Strawberry Banana Bread is made without butter or oil, but it's so soft and tender that you’d never be able to tell! Naturally sweetened and loaded with strawberry and banana flavor in each bite, it makes for the perfect summer quick bread recipe!
Author: Kim

Ingredients

  • 1 ½ cups whole wheat pastry flour or all-purpose flour *, (spoon in and level with knife for best measurements)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup Greek yogurt
  • 1 cup mashed ripe banana, about 2 medium bananas
  • 3/4 cup diced strawberries , dried with a paper towel and tossed in 1 tablespoon of flour

Instructions 

  • Preheat oven to 350ºF. and prepare an 8×4-inch loaf pan*** with nonstick cooking spray or line the pan with overhanging parchment paper.
  • Whisk all dry ingredients, flour through cinnamon, in a large mixing bowl.
  • In a separate smaller bowl, beat and whisk eggs. Add sugar, Greek yogurt and mashed banana in with the egg and stir well to combine. Gently fold in the floured strawberries.
  • Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix. Transfer the batter into the prepared loaf pan. Bake for 50-60 minutes, or until loaf is golden and a toothpick comes out clean. If the top starts to get too brown, you can cover it with a sheet of aluminum foil at around 35 mins.
  • Cool bread in pan for at least 10 minutes. Loosen sides with a knife or use the overhanging parchment paper and remove from pan. Transfer to a cooling rack to cool completely. Store it in an airtight container at room temperature for up to 3 days, in the refridgerator for up to 7 days or freeze for up to 3 months.

Notes

* You can also use a mix of whole wheat flour and all-purpose flour. I recommend 1 cup all-purpose flour and 3/4 cup whole wheat flour.
** If you want a slightly sweeter banana bread, you can sub out the plain yogurt for a flavored variety like vanilla or strawberry.
***Loaf pan: An 8×4-inch loaf pan is slightly smaller than the typical 9×5-inch loaf pan. Either will work, but using an 8-inch loaf pan will yield a prettier bread with more rise.
****Muffins: Alternatively, this recipe could be used to make muffins. It should make about 12 muffins and cook time should be shortened to about 22-28 minutes. 
photos by amie of food duchess
Author: Kim
Course: Bread, Breakfast
Cuisine: American
Serving: 1slice, Calories: 118kcal, Carbohydrates: 24g, Protein: 4g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 126mg, Potassium: 154mg, Fiber: 2g, Sugar: 11g, Vitamin A: 60IU, Vitamin C: 7mg, Calcium: 28mg, Iron: 1mg

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