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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.
4.62 from 34 votes
Strawberry banana bread with blueberries
The best strawberry banana bread you'll ever make! Made even better by adding blueberries! Perfect banana bread recipe for Spring and Summer!
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Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 10 people
Calories per serving 245 kcal
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
Adapted from Simply Recipes.
Nutrition
Nutrition Information
Strawberry banana bread with blueberries
Amount per Serving
Calories
245
% Daily Value*
Fat
6
g
Saturated Fat
4
g
25
%
Cholesterol
32
mg
11
%
Sodium
170
mg
7
%
Potassium
169
mg
5
%
Carbohydrates
44
g
15
%
Fiber
1
g
4
%
Sugar
25
g
28
%
6
%
Vitamin A
235
IU
5
%
Vitamin C
8.8
mg
11
%
Calcium
10
mg
1
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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Reader Interactions
Comments
CHSdogmommajust 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 !
Reply
- Julia
I love all of the tweaks you made - thank you so much for sharing!! I especially love the addition of the orange zest! ❤️
Reply
- Lucy
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
Reply
- Julia
Lucy, thank you so much for such a helpful and detailed comment! Glad you liked the recipe! 🙂
Reply
- Loni Jackson
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
Reply
- Julia
Loni, I am glad you enjoyed this recipe, and thank you for the 5-star review! 🙂
Reply
- Lynn
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.
Reply
- Julia
Lynn, I am so sorry to hear this. Thank you for such a constructive comment. I will review this recipe.
Reply
- Val
Amazing kids loved this! Definitely recommend!
Reply
- Julia
So glad the kids enjoyed this recipe! Thank you for the comment and the 5-star rating! 🙂
Reply
- Meghan
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
Reply
- Meghan Mickle
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!!!
Reply
- Eve
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.
Reply
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