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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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!
More Banana Recipes:
Strawberry Banana Bread
Ingredients
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
Instructions
For the bread:
- Preheat oven to 350°F. Generously butter a 9-by-5-inch loaf pan or line with a sheet of parchment.
- In a large bowl whisk together the flour, sugar, baking soda, and salt.
- 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.
- 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.
- 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:
- 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.
- 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.
Photos by Constance Higley.
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!
Easy to make. Delicious and very tasty.
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.
This look so delicious, I love strawberry and banana. I will try make it tomorrow. Thank for share.
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!
Oh great! Thanks for sharing 🙂
Hi Tessa! Can I use powdered buttermilk for this recipe? What is the ratio of water to buttermilk, if so?
Hi Ana. Unfortunately I’ve never used powdered buttermilk, so I’m really not sure!
This looks so yummy!
Have a lovely day. x
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