Moist Strawberry Banana Bread Recipe

Make this moist strawberry banana bread all summer long using fresh strawberries, ripe banana, white whole wheat flour and a touch of honey. This strawberry bread is kid-friendly, simple to prepare, and a healthier twist on classic banana bread without sacrificing flavor or texture.

If you enjoy this loaf, try other banana bread variations like vegan banana bread, blueberry banana bread, or chocolate chocolate chip banana bread to keep things interesting.

There’s a reason banana bread is a classic: it’s forgiving, portable, and perfect for using up ripe bananas. This version combines both diced strawberries and a strawberry-banana puree. The puree keeps the loaf exceptionally moist and infuses it with fresh strawberry flavor throughout, while the diced berries add pleasant bursts of texture and sweetness in every bite.

What You Need to Make Healthy Strawberry Banana Bread

• White whole wheat flour (can substitute regular all-purpose if preferred)
• Baking powder and baking soda
• Coconut palm sugar or light brown sugar
• Fresh strawberries (for dicing and for puree)
• Ripe banana
• Melted coconut oil
• Plain unsweetened almond milk (or other milk)
• Vanilla extract
• Honey
• Large eggs
• Salt

How to Make Strawberry Banana Bread

Step 1: Mix Dry Ingredients

Preheat the oven to 350ºF (175ºC). Line a 9 x 5-inch loaf pan with parchment paper or grease it well. In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda and salt until evenly combined and free of lumps.

Step 2: Puree Fruit

In a blender or food processor, combine 1 cup fresh strawberries, 1 medium ripe banana, 2 teaspoons vanilla extract, 1/2 cup unsweetened almond milk and 1/4 cup honey. Puree until smooth with no lumps. Add the eggs and pulse just a few times until incorporated—over-blending the eggs can affect texture, so mix gently.

Step 3: Mix Batter

Pour the blended wet mixture into the bowl with the dry ingredients and stir until just combined. Finally, add the 3 tablespoons of melted coconut oil and fold it in until the batter is uniform. Adding the oil last prevents the oil from solidifying if the other ingredients are cool.

Step 4: Transfer into Pan

Transfer the batter into the prepared loaf pan and spread it evenly. For a decorative finish, place a few thin slices of banana and strawberry on top of the batter before baking.

Step 5: Bake

Bake the loaf uncovered at 350ºF for 30 minutes. Then cover loosely with foil and continue baking for another 20–25 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is usually around 50–55 minutes, depending on your oven and loaf pan.

Allow the bread to cool in the pan for about 10–15 minutes before lifting it out on the parchment paper. Let it cool completely on a wire rack before slicing so the crumb sets and slices cleanly.

How long does this strawberry banana bread last?

Store the cooled banana bread in an airtight container or a resealable bag. To help control moisture, you can place a paper towel on the bottom of the container to absorb excess condensation. The loaf will keep at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freezing is recommended.

How to Freeze Strawberry Banana Bread

To freeze the loaf, cool it completely to room temperature. Tightly wrap the whole loaf or individual slices in plastic wrap, then wrap again in aluminum foil to prevent freezer burn. Remove as much air as possible before sealing. Label with the date and keep frozen for up to 3 months.

How to Thaw Banana Bread From Frozen

To thaw, remove the wrapped loaf or slices from the freezer and let them come to room temperature on the counter. If slices are still cold in the center, allow extra time. Do not refreeze once fully thawed for best quality.

Healthy Strawberry Banana Bread

This strawberry banana bread is a healthier take on classic banana bread. It combines diced strawberries and a strawberry-banana puree to deliver a moist, flavorful loaf that’s perfect for breakfast, snacks, or lunchboxes.

Author: Lee Funke

Prep: 20 mins • Cook: 55 mins • Total: 1 hr 15 mins • Servings: 9

Ingredients

Dry

• 2 cups white whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup coconut palm sugar or light brown sugar
• 1 cup finely diced fresh strawberries

Wet

• 1 cup quartered fresh strawberries (for puree)
• 1 medium banana
• 2 teaspoons vanilla extract
• 1/2 cup plain unsweetened almond milk (or milk of choice)
• 1/4 cup honey
• 2 large eggs
• 3 tablespoons melted coconut oil

Instructions

1. Preheat the oven to 350ºF and prepare a 9 x 5-inch loaf pan with parchment paper or nonstick spray.
2. Whisk together all dry ingredients in a large bowl and set aside.
3. Place 1 cup fresh strawberries, 1 banana, 2 teaspoons vanilla, 1/2 cup milk and 1/4 cup honey into a blender and blend until smooth.
4. Add the eggs to the blender and pulse until combined, taking care not to over-blend.
5. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in diced strawberries.
6. Stir in the melted coconut oil until the batter is uniform. Pour into the prepared loaf pan and top with a few slices of banana or strawberry if desired.
7. Bake uncovered for 30 minutes, then cover loosely with foil and bake an additional 20–25 minutes, or until a toothpick comes out clean.
8. Cool in the pan 10–15 minutes, then remove to a rack and cool completely before slicing.

Tips & Notes

• This recipe was updated on June 6, 2019.
• Use very ripe bananas for best sweetness and depth of flavor.
• If your strawberries are especially juicy, gently pat diced pieces dry before folding into the batter to avoid extra moisture.
• To test doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.

Nutrition (per serving, approximate)

Calories: 226 kcal • Carbohydrates: 40 g • Protein: 5 g • Fat: 6 g • Fiber: 4 g • Sugar: 17 g

Nutrition information is an estimate and should be used as a guideline.