Filed Under: Bread | Dessert

Strawberry Banana Bread

Recipe By Tessa Arias
February 13th, 2017
5 from 2 votes
5 from 2 votes

Strawberry Banana Bread featured strawberry studded banana bread topped with sweet buttercream and fresh strawberries. It's as delicious as it is pretty!

Yield: 12 servings

Prep Time: 25 minutes

Cook: 1 hour

Tessa's Recipe Rundown...

Taste: Sweet, fruity, and fresh!
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 is definitely an extra step and a few dirty dishes than your typical banana bread, but it’s worth the effort.
Pros: Super pretty sweet bread that everyone will love.
Cons: Not quite as easy to transport or gift as unfrosted banana bread.
Would I make this again? Absolutely!

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Photos by Constance Higley.

How pretty is this Strawberry Banana Bread?!

I’m absolutely obsessed with it. Even my friend who doesn’t love bananas enjoyed this bread!

In our house we like bananas. However, I don’t usually love bananas on their own. They’re way to mushy for my taste. It just feels like I’m eating baby food! That’s why baking with bananas is probably my favorite way to enjoy them.

Actually… want to hear something really funny about Jared + bananas?

Jared is basically horrified by overripe bananas.

Which cracks me up. We almost always have overripe bananas since I usually buy a bunch every week for our smoothies. When I look at overripe bananas I think of ALL the baking possibilities. When he looks at them he thinks they’re absolutely inedible.

In fact, I’ve caught him throwing away perfectly overripe bananas into the trash before. That’s caused a few spats between us over the years (ha!).

The next time you have overripe bananas on your counter, don’t even think about tossing them! They’re absolutely destined to become a part of this gorgeous and scrumptious Strawberry Banana Bread. It’s such a crowd pleasing recipe that’ll look stunning on any spring table!

5 from 2 votes

How to make
Strawberry Banana Bread

Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Strawberry Banana Bread featured strawberry studded banana bread topped with sweet buttercream and fresh strawberries. It's as delicious as it is pretty!


For the bread:

  • 2 cups (254 grams) all-purpose flour
  • 1 cup (200 grams) light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine 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 salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons seedless strawberry preserves
  • Red food coloring, if desired
  • Halved or quartered strawberries, to decorate


For the bread:

  1. Preheat oven to 350°F. Generously butter a 9-by-5-inch loaf pan or line with a sheet of parchment.
  2. In a large bowl whisk together the flour, sugar, baking soda, and salt.
  3. In a medium bowl, whisk together the bananas, eggs, butter, buttermilk, and vanilla. Add the into the flour mixture and gently stir until just combined. Fold in the strawberries.
  4. 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.
  5. Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).

For the buttercream:

  1. 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.
  2. 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.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Abigail Vasher — April 17, 2020 at 5:58 pm

    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!

  2. #
    Glynis Smalley — December 9, 2019 at 2:30 am

    Easy to make. Delicious and very tasty.

  3. #
    Suzie — August 27, 2017 at 7:52 am

    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.

  4. #
    Christy L Lamminen — July 26, 2017 at 8:18 am

    This look so delicious, I love strawberry and banana. I will try make it tomorrow. Thank for share.

  5. #
    Ana — March 1, 2017 at 12:05 am

    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!

    • #
      Tessa — March 7, 2017 at 11:59 am

      Oh great! Thanks for sharing 🙂

  6. #
    Ana — February 22, 2017 at 4:52 am

    Hi Tessa! Can I use powdered buttermilk for this recipe? What is the ratio of water to buttermilk, if so?

    • #
      Tessa — February 23, 2017 at 8:42 pm

      Hi Ana. Unfortunately I’ve never used powdered buttermilk, so I’m really not sure!

  7. #
    Izzy | pinch of delight — February 14, 2017 at 2:52 am

    This looks so yummy!
    Have a lovely day. x
    Izzy -

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