snack — kid-approved

Strawberry Banana Bread

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prep time 10 minutes
cook time 55 minutes
yield 8-10 servings


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.

BY:Yummy Toddler Food


  • 1/2 cup (1 stick) Nellie’s Free Range Unsalted Butter, melted and slightly cooled
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup sugar
  • 2 large Nellie’s Free Range Eggs
  • 1 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 cup finely diced strawberries


  • Preheat the oven to 350F and grease a 9" x 5" loaf pan with nonstick spray.
  • Mash the banana with a fork until smooth. Lightly beat the eggs.
  • Add all of the ingredients to a medium bowl except the strawberries. Stir to combine. Gently stir in the strawberries.
  • Transfer batter into the prepared loaf pan and spread gently with a spatula to even the top. Bake for 55-60 minutes, or until a cake tester inserted into the center comes out cleanly. Remove from oven and let sit for 5 minutes, then transfer to a wire rack to cool completely before slicing.
  • Store leftovers in an airtight container in the fridge for 3-5 days. Warm briefly or toast to serve, topped with butter, cream cheese, peanut butter, or any other favorite spread!

Nellie’s Notes:

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.

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Comments Reviews

Gina DrazJuly 01, 2020

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!

AnnieJune 29, 2020

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.

Heba Elziebair June 29, 2020

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!

MelissaJune 24, 2020

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!

AndreaJune 15, 2020

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!