Strawberry Banana Bread

  • Level: Easy
  • Total: 2 hr 35 min (includes cooling time)
  • Active: 20 min
  • Yield: 1 loaf
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Butter, for greasing the pan

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon fine salt

1 cup granulated sugar

2 large eggs

4 very ripe bananas, mashed (about 3 cups)

1/2 cup vegetable oil

1 teaspoon vanilla

3 tablespoons strawberry preserves

One 1.2-ounce package freeze-dried strawberries, finely crushed

3/4 cup confectioners' sugar

3 tablespoons lemon juice


Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil and vanilla.  Stir in the flour mixture a third at a time and mix until just combined. Remove 1 cup batter to a separate bowl and stir in the strawberry preserves and half of the freeze-dried strawberries.

Pour the plain batter into the prepared pan, alternating occasionally with a spoonful of the strawberry batter. Use a skewer to swirl the batters. Bake until a clean skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely, then remove the bread from the pan.

Mix together the confectioners' sugar, lemon juice and remaining freeze-dried strawberries in a small bowl. Drizzle the mixture over top of the banana bread before serving.

Cook’s Note

If you don't have an 8-by-4-inch pan, a 9-by-5-inch pan will work; just cut the baking time by 10 minutes.

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