The top two foods at my house are probably anything with strawberries and banana bread. So when strawberry season comes around, it's only natural that we create a strawberry banana bread recipe. This great combination of flavors is a classic for a reason!
This amazing quick bread recipe combines classic banana bread with juicy fresh juicy strawberries for the ultimate seasonal treat your whole family will love! It's moist, tender and full of flavor plus it has an amazing strawberry glaze that is almost like a donut glaze to finish it off!
If you have more strawberries leftover, you really should try my strawberry crumble pie or this easy strawberry banana upside down cake.
Ingredient Notes
This easy strawberry banana bread recipe uses just a few simple ingredients and it's both gluten free and dairy free as written.
- Fresh Strawberries - Fresh berries are used in both the loaf cake and the strawberry glaze. I don't recommend frozen strawberries because of their high water content.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I have not tested the recipe with any other brands of flour, so your results may vary.
- Overripe Bananas - This recipe is based on of my favorite banana bread recipe and it uses three ripe bananas. You want your bananas to be very ripe with lots of dark spots all the way up to being completely brown, like shown in the photo above. If your bananas smell fermented or are leaking, they are too ripe and need to be thrown away.
See recipe card for full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free - This recipe is naturally dairy free, so there are no swaps to make.
- Berry Swap - Use another berry of your choosing, like raspberries, blackberries or blueberries (as I did in my blueberry banana bread recipe)
- Chocolate Switchup - Add ½ cup of chocolate chips along with the strawberry pieces for a delicious chocolate strawberry loaf.
- Get Nutty - Add in ½ cup of chopped nuts. I think pecans would be delicious in this recipe.
- Make strawberry-banana muffins - Divide batter into 12 muffins cups and bake at 375F for about 28 minutes.
How to Make Strawberry Banana Bread
Like most quick bread recipes, this strawberry banana bread is very simple to make. You won't need a mixer for this recipe.
Before you begin mixing, line a 9 x 5-inch loaf pan with parchment paper and spray it with non-stick cooking spray.
- STEP 1: Combine the strawberries and 2 Tablespoons of sugar in a small bowl. Stir well to coat the berries.
- STEP 2: Transfer the strawberries to a fine mesh sieve over a bowl and let them drain for 30 minutes.
- STEP 3: Set aside the strawberry liquid once drained. Place the diced strawberries on a paper towel lined plate and pat them dry.
- STEP 4: Add the dried strawberry pieces and 2 Tablespoons of flour to a small bowl. Stir well to coat the berries. Set aside.
- STEP 5: Use a fork to mash the bananas until they are wet and pulpy.
- STEP 6: Combine the gluten free flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Whisk well to mix.
- STEP 7: Crack the eggs into a medium bowl. Whisk them until they are frothy like soap bubbles.
- STEP 8: Add the oil and vanilla extract to the beaten eggs. Whisk again until smooth.
- STEP 9: Pour the egg mixture and mashed banana into the dry ingredients. Fold together with a rubber spatula for about 10 strokes.
- STEP 10: Add in the flour coated strawberries and fold another 5 strokes until evenyl incorporated.
- STEP 11: Pour batter into your prepared pan and allow it to rest at room temperature for about 10 minutes. Then you're ready to bake.
- STEP 12: Once the banana bread has cooled, combine the leftover strawberry juice with powdered sugar and whisk well to create the strawberry glaze. Brush the glaze all over the banana bread and allow it to dry before slicing.
Expert Tip
To check for done, gently poke the top of the loaf with your finger. If it bounces right back, it is baked through. If it leaves and indentation, bake for another 2-3 minutes and check again.
Storage
Because of the fresh fruit, this is a very moist banana bread, so I recommend placing some paper towels in the bottom of an air tight container before adding the leftover banana bread. You can store this loaf cake at room temperature for about 3 days.
This strawberry-banana bread will also freeze well. Wait until it is completely cooled, then transfer it to a freezer bag. Remove as much air as possible. Freeze for up to three months. *I recommend freezing the bread with no glaze.
More gluten free banana bread recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Strawberry Banana Bread
Equipment
Ingredients
For the strawberries
- 1 Cup Fresh Strawberries diced
- 2 Tablespoons Sugar
- 2 Tablespoons Gluten Free 1-to-1 Flour Blend
For the banana bread
- 3 Ripe Bananas mashed
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 Eggs
- 6 Tablespoons Oil
- 2 teaspoons Vanilla
- ⅓ Cup Powdered Sugar
Instructions
- Preheat the oven to 350 °F (177 °C). Line a 9x5 inch loaf pan (1.25 pound loaf) with parchment paper and spray it with non-stick cooking spray.
- Combine the strawberries and 2 Tablespoons of sugar in a small bowl. Stir well to coat the strawberries.1 Cup Fresh Strawberries, 2 Tablespoons Sugar
- Transfer the strawberry mixture to a fine mesh sieve and allow it to drain for about 30 minutes.
- Set aside the strawberry liquid for later.
- Dump the strawberry pieces on a paper towel lined plate and pat them dry.
- Add the dried strawberry pieces and 2 Tablespoons of flour to a small bowl. Stir to coat the strawberries.2 Tablespoons Gluten Free 1-to-1 Flour Blend
- Use a fork to mash the bananas until they are a wet pulp.3 Ripe Bananas
- Combine the gluten free flour, sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Whisk to mix.2 Cups Gluten Free 1-to-1 Flour Blend, 1 Cup Sugar, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, ½ teaspoon Cinnamon
- Crack the eggs into a separate bowl. Beat them with the whisk until they are frothy like soap bubbles.2 Eggs
- Add the oil and vanilla to the beaten eggs and whisk again until smooth.6 Tablespoons Oil, 2 teaspoons Vanilla
- Pour the egg mixture and the mashed bananas into the bowl with the dry ingredients. Use a spatula to fold it together about 10-15 strokes.
- Add the flour coated strawberries to the banana bread batter and fold them in for about 5 strokes.
- Spread the batter into the prepared loaf pan and allow it to rest for 10-15 minutes at room temperature.
- Bake in the preheated oven for 55-60 minutes of until the top springs back when gently poked. Remove the loaf from the oven and cool in the pan for 15 minutes before moving it to a wire cooling rack.
- Once the banana bread is completely cooled, combine the strawberry liquid with the powdered sugar and whisk them together until smooth. Use a pastry brush to coat the outside of the banana bread with the strawberry glaze. Allow the glaze to dry before slicing.⅓ Cup Powdered Sugar
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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