Level up your banana bread baking game by adding strawberries and bringing it to a whole new level. This strawberry banana bread is so easy (only need one bowl), extra moist, and delicious. You’re going to fall in love with it!
I will address the most obvious question first — why does it look like bars? Well my friend, that is because I do not have a bread pan at the moment. I currently live in Mexico with my husband after we decided to sell almost everything and move out of country for a change of pace. I am a baker by trade (I have a Bachelors Degree in Bakery Science) so I have tons of baking pans that I have kept in storage but they were not worth the hassle to bring with me to Mexico.
However, I’m going to show you how to make banana bread with any pan! The key is adjusting the bake time since a flatter, shallower pan allows the bread to cook faster. Don’t worry though, I have directions for those who are using a traditional 9×5 inch loaf pan.
I love switching up the flavor profile of traditional recipes and thought this would make a perfect combo. Bananas and strawberries are a classic combination after all. Plus, strawberries are in season during the summer which is excellent timing for this recipe!
Speaking of changing up flavors, I think walnuts, pecans, and/or chocolate chips would also be excellent in this. Nuts would add a nice crunch and the chocolate would take the sweetness up a notch. So so good!
Success tips for this one-bowl Strawberry Banana Bread
I like the cleanup after baking to be as minimal as possible, that’s why I love using only one bowl for both the wet and dry ingredients. There’s just some things you’ll want to keep in mind when making this recipe:
- Use very ripe bananas. You want them to have lots of brown spots. This will make your banana bread sweeter and more moist.
- Mash the bananas really well with a fork for a smooth consistency.
- When choosing a nut butter, make sure it has some fluidity to it. All-natural peanut butter or almond butter works best for this.
- If using rolled oats in place of oat flour, place them in a food processor or blender and blend until it becomes a fine flour.
- When adding the oat flour and baking powder to the wet mixture, mix well to ensure the baking powder is dispersed evenly. You don’t want any clumps.
- Be careful not to over mix either. Just until everything is well combined, otherwise the bread will be too tough.
- If using fresh strawberries you can add some sliced ones to the top right before baking to make a pretty design.
- Let it cool completely before slicing! I know it’s hard to resist (especially when it smells so heavenly) but it needs time to set up first.
This Strawberry Banana Bread (bars?) are so good any time of day. It’s great for breakfast, brunch, snack, or even dessert. Daniel says its his favorite banana bread recipe I’ve made yet. Win!
We power through these pretty quickly but if you like to savor them they will last in an airtight container on the counter for up to 5 days or you can freeze for longer.
Looking for more sweet recipes?
Easy, healthy, plant-fueled meals are my specialty. You can find all the tools you need to be successful on a plant-based diet with the Health My Lifestyle Meal Planner. It takes all the guesswork out of what to eat! Click here to check out it.
If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Strawberry Banana Bread
- 2 tablespoons ground flax seeds or chia seeds, + 5tbsp water
- 3 medium ripe bananas ~1.5 cup mashed
- 1/2 cup coconut sugar
- 1/2 cup unsweetened non-dairy milk I used almond milk
- 1/4 cup creamy nut butter I used all-natural peanut butter
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups rolled oats or oat flour
- 2 teaspoons baking powder
- 1 1/2 cups fresh or thawed frozen strawberries chopped (or pulse the frozen strawberries in the blender until chopped)
- 1/2 cup chopped walnuts⠀ optional, stirred in with the strawberries
- Preheat oven to 375°F (190°C) and line a loaf pan for traditional bread, or a 9×9 inch pan for bars, with parchment paper.
- In a small bowl or mug, make flax or chia egg by mixing it with 5 tbsp of water. Set aside for 5-10 minutes to thicken.
- In a large bowl, add the bananas and mash with a fork. Then add in coconut sugar, milk, nut butter, vanilla and flax egg and stir well to combine.
- If using rolled oats, place them in a food processor or blender and blend until it becomes a fine flour. Add in oat flour and baking powder to the bowl. Mix well to ensure the baking powder is dispersed evenly. Stir in chopped strawberries and optional walnuts.
- Pour the batter into your prepared loaf pan and bake for 60-70 minutes or alternatively if baking in shallow pan such as a 9×9 inch pan, bake for 25-30 minutes. When a toothpick inserted in the middle of your loaf comes out clean it's done. Remove from oven, and let it cool for about 10 minutes before transferring to a wire rack to cool completely (about 30 minutes).
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Pin this for later: