Tessa's Recipe Rundown
Taste: Perfectly sweet, full of fresh, bright strawberry and banana flavors.
Texture: The bread itself is super tender and moist, but the thick and rich frosting and fresh strawberries on top take this to a whole new level!
Ease: The frosting adds an extra step, but it’s worth the little extra effort.
Why You’ll Love This Recipe: Super pretty sweet bread that everyone will love.
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Biting into a slice of this Strawberry Banana Bread is like biting into springtime.
This quick bread is a fun, springtime twist on a cozy classic – and it’s as pretty as it is delicious!
It’s a crowd-pleasing recipe, too – even my friend who doesn’t love bananas enjoyed this bread.
This loaf is perfect for Easter brunch, Mother’s Day, or snacking anytime you crave a bright, fruity bite.
Every slice is bursting with juicy berries and banana goodness. You’ll want to bake this one on repeat all season long!
Sprinkle of Science
How to Make Strawberry Banana Bread
How to Tell if Bananas Are Ripe for Baking
As with any banana bread recipe, using very overripe bananas makes the most flavorful and moist loaf. Bananas should be very soft and covered with dark brown speckles.
- To speed up ripening: Place bananas in a paper bag in a warm area for a day or two. The peels create ethylene gas, which fills up the bag and helps them ripen faster.
- To ripen bananas today: Place whole unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.
- Freeze extras: If you have more overripe bananas than you need for this recipe, you can always peel and freeze them for later.
Use the Correct Pan For Strawberry Banana Bread
I highly recommend using a light-colored metal 9 by 5-inch loaf pan. Avoid using anything too dark in color to avoid scorching the edges.
Also, avoid using glass or ceramic loaf pans. These take upwards of 15 to 20 minutes extra to bake, risking the Strawberry Banana Bread collapsing in the center and being underbaked or gummy in the middle. Learn more about Glass vs. Metal Baking Pans here.
The Correct Pan Size
This recipe requires a 9 by 5-inch pan. An 8 ½ by 4 ½-inch pan seems close enough, but the difference in volume capacity is 15%, which has a surprisingly large impact on the final loaf.
If you use the smaller pan size, your loaf may spill over the edges and remain underbaked in the center. If that’s your only option, hold back 15% of the batter from the pan.
The Frosting
This frosting takes this loaf to the next level. I find it adds a level of fresh, fruity indulgence without adding too much sweetness – but feel free to skip it, if preferred.
You can alternatively use Cream Cheese Frosting if preferred (just make sure to keep the frosted loaf refrigerated).
How to Store Strawberry Banana Bread
Cover and store the completely cooled, unfrosted Strawberry Banana Bread loaf at room temperature for 3 days. The frosted and topped loaf is best served the same day.
How to Freeze Banana Bread
To freeze, wrap the completely cooled, unfrosted loaf or slices in plastic wrap, then place in an airtight container. Store in the freezer for up to two months. Thaw overnight and bring back to room temperature before topping and serving.
More Recipes You’ll Love:
- Classic Banana Bread – super moist classic recipe!
- Double Chocolate Banana Bread
- Bakery Style Banana Muffins
- Strawberry Swirl Sugar Cookies
- Strawberry Chocolate Galette
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Ingredients
For the bread:
- 2 cups (254 grams) all-purpose flour, measured correctly
- 1 cup (200 grams) light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 overripe bananas, mashed
- 2 large eggs
- 10 tablespoons (142 grams) unsalted butter, melted
- 1/2 cup buttermilk or plain yogurt
- 1 teaspoon vanilla extract
- 1 cup (130 grams) chopped strawberries
For the strawberry buttercream:
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 1 stick (113 grams) unsalted butter, at room temperature
- Pinch fine sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons seedless strawberry preserves
- Red food coloring, if desired
- Halved or quartered strawberries, to decorate
Instructions
For the bread:
- Preheat oven to 350°F. Generously butter a 9-by-5-inch loaf pan or line with a sheet of parchment.
- In a large bowl whisk together the flour, sugar, baking soda, and salt.
- In a medium bowl, whisk together the bananas, eggs, butter, buttermilk, and vanilla. Add into the flour mixture and gently stir until just combined. Fold in the strawberries.
- Pour batter into prepared loaf pan and smooth the top. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
For the buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and preserves and beat on medium for 1 minute. Add in food coloring, if using.
- Spread the buttercream over the top of the bread. Top with strawberries. Serve, or cover and store at room temperature for up to 1 day.
Notes
Photos by Constance Higley.
I just made this bread tonight, and it was so easy to make. I chose not to make frosting to avoid making it too sweet, but I loved the strawberry/banana combo. I will definitely be making it again!
Easy to make. Delicious and very tasty.
I made 2 loaves and brought them to work. I made one with the topping and the other without, the loaf without topping went much faster. Feedback was topping made it too sweet, although they did eat all of it. I’m very new to baking and I love all your recipes that I have tried. I live alone so bake every Sunday and bring it to work on Mondays. I enjoy all your comments that give us options for the recipe. So glad I found this site.
This look so delicious, I love strawberry and banana. I will try make it tomorrow. Thank for share.
Hey again, Tessa! I made this with powdered buttermilk – I diluted 1/2 cup buttermilk in 1/4 cup water – it came out well, fortunately! I do think it could be yummier if I let the bananas ripen a bit more. Next time! And the strawberry buttercream is just yum! I might use the same recipe for frosting other baked goodies. Thanks for sharing!
Oh great! Thanks for sharing 🙂
Hi Tessa! Can I use powdered buttermilk for this recipe? What is the ratio of water to buttermilk, if so?
Hi Ana. Unfortunately I’ve never used powdered buttermilk, so I’m really not sure!
This looks so yummy!
Have a lovely day. x
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