Healthy Food Recipeub July 19, 2026 0 Comments

Strawberry Banana Bread Recipe

This healthy strawberry banana bread recipe is thick, fluffy, and packed with fresh summer strawberries!

Why you’ll love this strawberry banana bread

Easy to prepare. You don’t need any fancy equipment or expensive ingredients to make your own bakery worthy banana bread from scratch.
More strawberries than other recipes. The quick bread includes over a full cup of diced strawberries, for what might just be the best banana bread ever.
A delicious way to use up leftover bananas. If you ever find yourself with extra bananas sitting on the kitchen counter, now you know what to do with them!
Perfect for breakfast or snack. It’s a great option for overnight guests or after school snacking. I first baked the recipe a few months ago for a family brunch, and I was asked to bring it to every family event in the future.
Refined sugar free. The strawberry banana loaf contains no white sugar and can also be gluten free, oil free, egg free, dairy free, and vegan. And it’s just 100 calories a slice!

You may also like this Strawberry Dole Whip

Strawberry banana loaf recipe video

Key ingredients

Strawberries – Fresh or frozen strawberries both work well in the recipe. Choose ripe strawberries that are deep red, without white or light pink tops. The stems should be a vibrant shade of green and berries should feel firm, not mushy.

Bananas – You will need one and a half cups of mashed banana, which is equal to about three medium size bananas. If using frozen bananas, peel before freezing and thaw before mashing.

Flour – I’ve made the loaf with spelt, white all purpose, or all purpose gluten free flour. Whole wheat flour technically works but yields a denser, chewier texture. So it is not my favorite option here.

*If you’d like to use almond flour, go with this Almond Flour Banana Bread.

Sweetener – The recipe calls for half a cup of pure maple syrup, agave, or honey. I have never tried substituting granulated sugar so cannot vouch for that swap.

Cinnamon – Stirring a spoonful of ground cinnamon in with the dry ingredients adds natural sweetness and a hint of spice.

Vanilla Extract – Pure vanilla extract both heightens and compliments the strawberry flavor of this homemade strawberry banana cake loaf.

Other Ingredients – The recipe also calls for baking soda, salt, and baking powder.

Protein Powder (optional) – To get more protein in my diet, I often include a half cup of plain unsweetened protein powder. I like pea protein powder, but you can use whatever you have on hand. Or increase the flour and omit the protein powder if you prefer.

Oil (optional) – Use vegetable oil or melted coconut oil for a rich texture and taste. Or replace some or all of the oil with water. Thanks to the moisture in the bananas, the low fat option is surprisingly still soft and moist.

Use leftovers strawberries for Strawberry Oatmeal Bars or Strawberry Sorbet

How to make the best strawberry banana bread

Step one is to preheat your oven to 350° Fahrenheit or 176° Celsius. Grease a standard 9 by 5 inch loaf pan well, with oil or fat free oil spray. Set the pan aside.
Add the mashed bananas, diced strawberries, water, optional oil, sweetener, and pure vanilla extract to a large mixing bowl. Stir well.
Stir in the flour, baking soda, baking powder, salt, and cinnamon until just evenly mixed.
Spread the banana bread batter into your prepared baking pan, and smooth out the top of the batter with a spoon or a spatula.
Bake forty minutes on the oven’s center rack.
When time is up, turn off the heat but do not open the oven door. Let the banana quick bread sit in the turned-off oven an additional ten minutes. This step allows the center to keep cooking without over browning or burning the top.
Then test for doneness by inserting a toothpick into the center of the loaf. It is done if the toothpick comes out mostly clean.
Remove from the oven, slice, and enjoy. Or let the pan fully cool before loosely covering with a towel and refrigerating overnight. Taste and texture are even better the next day!
Store any leftovers after a day in a covered container. The recipe should keep for about four days in the fridge or up to two months in the freezer.

Serving suggestions

Delicious plain. Served unfrosted, this strawberry recipe is incredibly tasty on its own.

Top with a spread. It’s even better spread with softened peanut butter or almond butter, cream cheese, fruit jam, nondairy Greek yogurt, or Homemade Nutella.

Treat it like cake. The texture is so soft and buttery, it honestly reminds me more of strawberry banana cake than bread. If you add a basic strawberry glaze or frosting, you’d never know this is actually a healthy breakfast instead of a decadent dessert pastry.

Add some chocolate. For my fellow chocoholics, feel free to stir in a handful of mini chocolate chips or white chocolate chips with the dry ingredients. So so so good!

While the oven is hot, bake these Applesauce Muffins

The recipe was adapted from my Vegan Lemon Bread and this Apple Bread.

1. To make strawberry banana bread, first preheat the oven to 350° Fahrenheit (176° Celsius).
2. Grease a 9×5 inch loaf pan or line the bottom with parchment paper. Set aside.
3. Whisk the mashed banana, strawberries, sweetener, water, optional oil, and pure vanilla extract until well mixed.
4. Stir in the dry ingredients until just evenly mixed.
6. Transfer the batter to the prepared baking pan and smooth down the top with a spatula.
7. Bake on the center rack of the oven for 40 minutes. Then turn off the heat and leave the loaf in the turned-off oven an additional 10 minutes.
8. Check for doneness by inserting a toothpick into the center of the banana bread. It should come out mostly clean.
9. Slice and enjoy! Or let cool fully before loosely covering the pan with a towel and refrigerating overnight. Any leftovers after a day should be refrigerated or frozen in an airtight covered container.