Skip to Content

Strawberry Banana Nut Bread Recipe

A Berry Spin on a Traditional Favorite

This Strawberry Banana Bread is a great recipe when the strawberries and bananas are getting too ripe.

It is delicious served warm, toasted, and freezes well.

You can also substitute the strawberries for blackberries, blueberries, or any other berry.

Banana bread is probably the most popular quick bread. This recipe ups the ante by adding strawberry or any berry.

Stick to the recipe or go rogue and make it your own.

Try adding cardamom, ginger, nutmeg.

Omit the nuts, or change them to hazelnut or pecans.

Just one slice of this strawberry banana bread, and you may never go back to plain banana bread again.

 
strawberry Banana Nut Bread (2)
 

Strawberry Banana Bread Recipe Ingredients:

1 stick butter, softened
3 eggs
1 cup sugar
1/2 pint fresh strawberries, chopped
3 medium ripe bananas, mashed
1/2 cup milk
1/2 cup walnuts
3 cups flour
4 tsp. baking powder
1/2 tsp. salt

blueberry Banana Nut Bread

Best Strawberry Banana Bread Recipe Directions:

Beat together butter, eggs, and sugar.

Stir in strawberries and bananas.

Add milk, nuts flour, baking powder, and salt. Divide between three greased loaf pans or cake pans and back at 350 degrees for 35-40 minutes.

Let cool a minimum of 30 minutes before slicing.

Spread with butter or eat plain.

 

Makes 3 loaves.

 
strawberry Banana Nut Bread (2)

Strawberry Banana Nut Bread Recipe

Yield: 3 loaves
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 40 minutes
Total Time: 1 hour 25 minutes

Just one slice of this strawberry banana bread, and you may never go back to plain banana bread again.

Ingredients

  • 1 stick butter, softened
  • 3 eggs
  • 1 cup sugar
  • 1/2 pint fresh strawberries, chopped
  • 3 medium ripe bananas, mashed
  • 1/2 cup milk
  • 1/2 cup walnuts
  • 3 cups flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt

Instructions

  1. Beat together butter, eggs, and sugar.
  2. Stir in strawberries and bananas.
  3. Add milk, nuts flour, baking powder, and salt.
  4. Divide between three greased loaf pans* and back at 350 degrees for 35-40 minutes.
  5. Let cool a minimum of 30 minutes before slicing.
  6. Spread with butter or eat plain.
  7. *can also be poured into greased cake pans.
Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 86mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 2g

The Nutritional Information may not be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

 
About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
Skip to Recipe
error: Content is protected !!