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If you love experimenting with mix-ins like nuts, chocolate chips, sprinkles, and other fun additions in your baking, you'll go bananas for this strawberry banana bread! It's your favorite classic recipe, but upgraded with itty bitty pieces of sweet, juicy strawberries that make the loaf super moist and easy to serve to kids of all ages (even toddlers) as a quick breakfast, on-the-go snack, or picnic treat.
Very ripe bananas will work best in this recipe since they will have the best flavor and natural sweetness.
If desired, you can use 1/4 cup butter (1/2 a stick) and 1/4 cup whole milk yogurt.
Dice the berries into small pieces so the bread is easy to slice after it's baked.
Let cool fully on a wire rack (or as fully as you can stand to wait!) before slicing to ensure it holds together well.
Recipe calls for 2 tsps baking powder, not baking soda…is that why my bread came out flat? I see a comment about baking soda and am confused. Thank you. Still tastes good!
Hi Donna! We're sorry to hear the bread came out flat. It very well could be because of the substitution. Baking powder is used in recipes that do not call for the addition of acidic ingredients. For example, in a simple biscuit recipe that only calls for baking powder, eggs, milk, and flour, the baking powder reacts with the liquids and acts as the rising agent. We hope you have a chance to try the recipe again soon and look forward to hearing how it turns out with the baking powder next time.
Can I add baking soda?to make bread brownish in color
Hi Rebecca! Baking sodas primary function here is as a leavener. The 2 tsp of baking soda included are already considered a lot for this recipe in particular, and it would likely alter the recipe too much. The sugar and fat are primarily responsible for browning the bread in this recipe. We hope it turns out delicious!
Doubled the recipe with exception to sugar, used GF flour instead as husband is a celiac, and baked for half the time as used a muffin pan. Came out beautifully and were delicious 😋 When using muffin pan reduce cooking time to 25-30mins
Awesome, Gina! We're thrilled to hear you enjoyed these, too!
Would this work as muffins? They look so good!
We haven't tested this out in muffin form yet, but are pretty confident you won't be disappointed with the outcome. Just note that you won't need to bake muffins nearly as long as you would a loaf of this as bread.
Is this cake-like texture or bread?
Hi there! This is a little denser than a cake so we'd say more bread-like. We hope you enjoy!
If I don’t have whole wheat flour, can I just use two cups of unbleached all purpose instead?
We haven't tried substituting with a different flour using this recipe yet, but are sure it could work, Melissa. Due to the nature of different flours (an all purpose being slightly finer), you may need to add a little extra flour to thicken the batter. We hope you enjoy and can't wait to hear how it comes out!
I made this today using gluten free flour. It is delicious!
Hi Andrea! We're so delighted to hear that you enjoyed the recipe and the gluten free flour was a good substitute! Thanks for giving it a try!
How much did you like this recipe?
Very tasty and moist. Not too sweet. I used parchment to line my pan and baked for 49 minutes. I will make this again!
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