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.


Ingredients You Need

To make this recipe, you’ll need:

  • butter
  • all purpose flour
  • whole wheat flour
  • salt
  • baking powder
  • sugar
  • eggs
  • bananas
  • vanilla
  • strawberries

TIP: If desired, you can use ¼ cup butter (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. 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.


What goes well with this quick Strawberry Banana Bread?

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. 

TIP: I slice it into sticks or cubes for my little guy so it’s easy for him to pick up and eat.

Can I freeze this bread for later?

You can! 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.
  • You may also like Lower Sugar Banana Bread, Blueberry Banana Bread, and my Banana Oatmeal Muffins.

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

This post was first published June 2020.


Strawberry Banana Bread (Healthy and Easy!)

Bursting with fruit and the moistness you expect from a classic loaf, this lower-sugar Strawberry Banana Bread is a seriously delicious breakfast or snack to share with the kids.

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Breakfast

Cuisine American

Servings 8

Calories 325 kcal



  • 1 1/2 cups mashed very ripe bananas (from about 3 medium)
  • ½ cup unsalted butter (melted and slightly cooled)
  • 2 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups finely diced strawberries (stems discarded)


  • 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.


Serving: 1sliceCalories: 325kcalCarbohydrates: 48gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 71mgSodium: 301mgPotassium: 298mgFiber: 4gSugar: 20gVitamin A: 447IUVitamin C: 25mgCalcium: 28mgIron: 2mg

Keyword strawberry banana bread


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