Strawberry Banana Bread

5 from 1 vote

This Strawberry Banana Bread is soft, tender, and full of real fruit flavor. The bananas add sweetness, and the strawberries bring a pop of color and freshness. It’s one of those easy dessert recipes that always feels homemade and comforting.

Prep Time15

Bake Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: strawberry banana bread

Servings: slices

Calories: 403kcal

Author: Lena Gladstone

Ingredients

For the Bread:

3 bananas ripe, mashed
1 cup strawberries fresh, diced (pat dry)
½ cup granulated sugar
¼ cup brown sugar
½ cup vegetable oil any neutral oil, or melted butter
2 large eggs at room temperature
1 ½ teaspoons vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon baking powder

For the Strawberry Glaze:

1 cup powdered sugar
2-3 tablespoons strawberries mashed or strawberry puree
½ teaspoon lemon juice

Instructions

Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper.
In a large bowl, mash bananas until smooth. Whisk in sugar, brown sugar, oil, eggs, and vanilla until combined.
In a separate bowl, mix flour, baking soda, baking powder and salt.
Add dry ingredients to wet ingredients and gently mix until just combined. Fold in diced strawberries (don’t overmix).
Pour batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Let the bread cool in the pan for 10-15 minutes, then transfer to a rack to cool completely.
Whisk powdered sugar with mashed strawberries and lemon juice until smooth. Adjust thickness as needed.
Drizzle glaze over cooled bread. Let it set, slice, and enjoy!

Notes

Use very ripe bananas for the best flavor and natural sweetness. The darker the peel, the better.
Pat strawberries dry before folding them in to prevent excess moisture and soggy spots in the loaf.
Mix the batter gently and only until the flour disappears. Overmixing can make the bread dense instead of soft.
Start checking for doneness around 50 minutes. Oven times vary, and you want a clean toothpick in the center.
If the top browns too quickly, cover the loaf loosely with foil halfway through baking.
Let the bread cool completely before adding the glaze so it sets nicely instead of melting into the loaf.
Adjust the glaze consistency by adding more powdered sugar for a thicker drizzle or more strawberry puree for a lighter one.
Roast the strawberries before adding them to the batter for a deeper, more concentrated flavor.
Bake the loaf a day ahead and glaze it right before serving for the best texture and presentation.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unglazed slices for up to 2 months easy future treats.

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