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Strawberry Banana Bread with Blueberries - the best strawberry banana bread ever! Moist, delicious, flavorful. Made even better with the addition of blueberries.
Whenever I make banana bread, it's usually because I have overly ripe bananas, and I don't want to waste them.
This time around, I also had a package of fresh strawberries that were getting dangerously soft and a package of wrinkled fresh blueberries, so why not throw all of these ingredients together into one deliciously moist strawberry banana bread!
And what a great and colorful strawberry banana bread it turned out to be! I also added a tablespoon of fresh lemon zest to the bread batter which gave the bread even more oomph! It's like the summer entered my house!
Mixed berries, spiced up by the lemon zest in a loaf of banana bread - to me, it tastes like a summer berry cake. You can't really go wrong with a very moist banana bread stuffed with strawberries and blueberries.
Strawberry banana bread with blueberries
Ingredients
- 3 ripe bananas , smashed
- ⅓ cup butter melted
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 ½ cups all-purpose flour
- 1 tablespoon lemon zest (lemon zest from 1 whole lemon)
- ½ cup strawberries chopped
- ½ cup blueberries
Instructions
- Preheat the oven to 350 F.
- In a large bowl, mix mashed bananas and melted butter, using wooden fork or spoon. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix just enough to blend the ingredients; do not over-mix, the lumps will work themselves out.
- Add lemon zest, chopped strawberries and whole blueberries to the batter and mix them in to distribute evenly through the batter.
- Butter a 4×8 inch loaf pan. Line the bottom of the pan with parchment paper, butter the parchment paper too. Pour the batter in the pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
- Note: lining the bottom of the pan with parchment paper ensures that the bottom of the bread will not get stuck.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
ABSOLUTELY OBSESSED! Made this for the first time a few weeks ago. I make 4x the batch so I have extras for family or to freeze with my shrink wrap. I just made 6 tonight. One for each mother, one for eating now and 3 to freeze for later. This recipe is my ultimate favorite out of all the recipes I have tried from online. Major 5 star rating. Thank you so much!
Wow, thank you so much for the amazing feedback! I’m absolutely thrilled to hear how much you love the recipe — and I’m so impressed you made six loaves in one night! What a wonderful idea to share them with family and have extras tucked away for later. Thanks again for the 5-star rating!
I made as directed…..almost…..I didn’t have lemon zest…but figured it needed a little acidity…..so I added 2 teaspoons pineapple juice and why waste 2 pineapple rings….added (chopped small pieces). The baking time ….after an hour the toothpick test revealed raw center….baked additional 30 minutes checking every 10 minutes.
Love your creativity, Geneie! Pineapple juice and chopped pineapple sound like such a fun and tropical twist! 🙂
just wanted to give the heads up that I had to adjust the recipe due to what I had on hand , and it was great!
I used 1/3 c canola oil due to no butter, zested an orange, and used a 9 x 5 loaf. I checked the banana bread at 50 mins and it needed a few minutes more. I added cinnamon cause I always do, and a couple drops of almond essence(a little goes a long way!) and topped with turbinado sugar and it was so good! I love a quick loaf that uses up fruit ! Ty for recipe !
I love all of the tweaks you made - thank you so much for sharing!! I especially love the addition of the orange zest! ❤️
We made this recipes but doubled it and made it in a 9x13 inch pan and it was great. I think the lemon rind is a necessary addition and just the right amount and perhaps cinnamon will be added next time to add a bit more flavor
Lucy, thank you so much for such a helpful and detailed comment! Glad you liked the recipe! 🙂
I made this using ground sprouted rolled oats (for GF) and it turned out so yummy! Kids munched them up we call them breakfast cupcakes. Lol I would up the flour to closer to 2 cups though
Loni, I am glad you enjoyed this recipe, and thank you for the 5-star review! 🙂
Sorry. Was very disappointed. Followed the recipe to the tee and after it cooled, the center was uncooked. Put back in for another 20 minutes, and was able to somewhat salvage the ends. It smelled so good baking. I started reading other recipes and it seems that 2 cups of flour should have been used. There wasn’t enough to keep it together.
Lynn, I am so sorry to hear this. Thank you for such a constructive comment. I will review this recipe.
Amazing kids loved this! Definitely recommend!
So glad the kids enjoyed this recipe! Thank you for the comment and the 5-star rating! 🙂
Loved this! I’m always baking something and this recipe is in regular rotation with all the fruit we have around our house. Family favorite
Awesome!!! My new favorite go to recipe. I did add an extra banana- I had 4 that I needed to use- but I tend to do this with every banana bread recipe to make it extra moist. Really the best recipe I have come across!!!
Thanks for sharing the best strawberry banana bread recipe. I made it yesterday and we all loved it with our coffee this morning. Delicious and so easy to make.