Easy Strawberry Banana Bread (Low Sugar & SO Good)

Bursting with fresh berries, this Strawberry Banana Bread is so easy to make for breakfasts and snacks. It stores well in the fridge for days, has a simple ingredient list, and is super moist. So good!

Strawberry Banana Bread

I love to have a homemade baked good on hand most weeks for easy breakfast, snacks, and picnics and this Strawberry Banana Bread has been a recent favorite. My one year old loves it! It’s easy to stir together, has so much fresh fruit flavor, and is super moist.

Because when you combine a base of classic banana bread with the freshness and flavor of strawberries, it’s truly a wonderful thing. Plus, this bread is easy to stir together, bake, and then serve throughout the week.

We love this sliced as part of breakfast or snack, and we sometimes even pack it in lunch boxes. It’s one of our all-time favorite Banana Bread recipes.

Ingredients You Need

To make this recipe, you’ll need to have the following ingredients on hand.

• Unsalted butter: I like to use unsalted butter in my baking so that I can control the salt.
• All-purpose flour: Using this classic flour in combination with the whole-wheat flour below lends a light, tender texture to the bread, while also incorporating some whole grains.
• Whole wheat flour: The combo of the flours helps the bread have more fiber and nutrients, but still be very moist and fluffy.
• Baking soda: Be sure this is active as it’s key to the bread baking through properly.
• Sugar: I use regular sugar here because I like the texture it helps to create in the final bread. You can use honey or maple syrup here if you prefer.
• Eggs: Large eggs help bind the batter together and help create a final texture that’s tender and moist.
• Bananas: Use very ripe with brown spots bananas for the best flavor in the finished banana bread.
• Vanilla extract: Any vanilla extract works here to enhance the flavor of the bananas.
• Strawberries: Use fresh strawberries or frozen ones diced up with kitchen scissors.

TIP: If desired, you can lower the amount of butter to ¼ cup (or 4 tablespoons) and ¼ cup whole milk yogurt.

Step-by-Step Instructions

Here’s a look at the easy process involved in making this recipe. For the full recipe, scroll down to the bottom of this post.

1. Mash the banana and lightly beat the eggs.
2. Stir together all of the ingredients except the strawberries. Then, gently stir in the strawberries.
3. Add to the prepared loaf pan and spread gently with a spatula to even the top.
4. Bake!

TIP: Very ripe bananas will work best in this recipe since they will have the best flavor and natural sweetness.

Serving Suggestions

We love having slices with a side of fruit and milk (or coffee for me!) for breakfast. I also sometimes serve slices with cheese, fruit, and sliced cucumbers for picnic lunches outside in our yard when I need a quick and easy option.

You can top slices with butter, cream cheese, peanut butter, or any other favorite spread–or enjoy it plain. I like to slice it into sticks or cubes for younger toddlers it’s easy for him to pick up and eat.

How to Store

Let it cool completely, then freeze slices in a single layer—use parchment between additional layers as needed so they don’t freeze together—in a zip top freezer bag. Remove as much air as possible.

Or, simply store slices in an airtight container in the fridge for 3-5 days and warm briefly or toast to serve.

Best Tips for Success

• Use very ripe bananas for the best flavor and natural sweetness.
• 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.
• Serve leftover slices from the fridge slightly warmed or toasted for the best texture.
• Top with butter, cream cheese, peanut butter, or any other favorite spread–or enjoy plain.
• Gluten-free: Use cup-for-cup (or 1:1) style gluten-free flour blend in place of the flours.
• Dairy-free: Use melted and slightly cooled coconut oil in place of the butter.
• Added-sugar-free: Omit the sugar and be sure to use very, very ripe bananas. Or use maple syrup, honey, or coconut sugar in place of the granulated sugar.

I’d love to hear what your family thinks of this recipe if you try it, so please comment below to share.

• Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan with nonstick spray. (I use classic Pam.)

• Add the bananas, butter, eggs, and vanilla to a large bowl. Stir to combine.

• Stir in the flours, sugar, baking soda, cinnamon and salt.

• Gently fold in the strawberries.

• Pour batter into the prepared pan and smooth the top with a spatula so it’s even. Bake for 55-60 minutes or until golden brown and a cake tester inserted into the center comes out cleanly.

• Cool in the pan for 5 minutes, then remove from pan (carefully) and let cool on a wire rack completely.

• Slice and serve.

• Store any leftovers, once fully cooled, wrapped in plastic wrap and stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or freeze slices, once cooled, and freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
• Serve chilled or slightly warmed or toasted.
• Use all all-purpose or whole-wheat flour if desired.
• Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
• Spread on a thin smear of nut butter or cream cheese if desired.
• Gluten-free: Use cup-for-cup (or 1:1) style gluten-free flour blend in place of the flours.
• Dairy-free: Use melted and slightly cooled coconut oil in place of the butter.
• I use regular sugar here because I like the texture. You can use honey or maple syrup here if you prefer.
• Added-sugar-free: Omit the sugar and be sure to use very, very ripe bananas.

Serving: 1slice, Calories: 325kcal, Carbohydrates: 48g, Protein: 6g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 301mg, Potassium: 298mg, Fiber: 4g, Sugar: 20g, Vitamin A: 447IU, Vitamin C: 25mg, Calcium: 28mg, Iron: 2mg

This post was first published June 2020.