Make our moist strawberry banana bread all summer long with fresh strawberries, bananas, white whole wheat flour, and little honey. Your kids will love this strawberry bread and BONUS, it’s healthy!
If you love this strawberry banana bread, check out our vegan banana bread, blueberry banana bread, chocolate chocolate chip banana bread.
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We have quite the collection of banana bread recipes on Fit Foodie Finds and I’m not mad about it. Since I was young, my mom pretty much always had a loaf of banana bread on the counter! I loved when she added other ingredients we had on hand to make them unique and seasonal just like this strawberry banana bread variation.
This strawberry banana bread is unique in that it not only has mashed banana in it and chunks of strawberries, but it also has pureed strawberries in it. This is what makes it super moist and gives it an ultra-strawberry banana flavor!
What You Need to Make Healthy Strawberry Banana Bread
- white whole wheat flour (option to sub regular all-purpose)
- baking powder and baking soda
- coconut palm sugar or light brown sugar
- strawberries
- banana
- coconut oil
- almond milk
- vanilla
- honey
- eggs
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How to Make Strawberry Banana Bread
First things first, mix together all dry ingredients in a large bowl. Use a whisk to combine and to remove any lumps.
Next, place strawberries, banana, vanilla extract, milk, and honey in a high-speed blender and puree until there are no lumps. Then, add in eggs and pulse a few times just enough to mix the eggs in while not over mixing.
Combine wet and dry ingredients and then finally, add in the melted coconut oil. The reason you add the coconut oil last is so that it does not seize in the cold batter. Coconut oil will firm up when it chills, so this prevents that from happening.
Line a 9-inch x 5-inch loaf pan with parchment paper and spray with coconut oil cooking spray. Transfer batter into the loaf pan and spread out evenly. Add a few slices of banana and strawberry to the top for a decorative touch.
Step 5: Bake
Bake uncovered at 350ºF 30 minutes. Then, cover with tin foil and bake for another 20-25 minutes or until completely cooked on the inside.
Let banana bread cool for 15 minutes before removing from the bread pan. Then, let it cool completely before slicing or freezing.
Store banana bread in an air-tight container or gallon-size Ziplock with a piece of paper towel on the bottom to soak up the moisture. Option to leave on the counter-top for up to 3 days or in the fridge for up to 5.
How to Freeze Strawberry Banana Bread
To freeze your strawberry banana bread, let cool completely. Then, tightly wrap it in a piece of plastic wrap and then once more with a piece of tin foil. Remove as much air from around the bread as possible. Write the name of the recipe and the date. The bread will last in the freezer for up to 3 months.
How to Thaw Banana Bread From Frozen
To thaw frozen banana bread, remove from freezer and let sit on counter-top until thawed. Do not refreeze once thawed.
More of our Favorite…
Banana Bread Recipes
- Vegan Banana Bread
- Healthy Banana Bread
- Protein Banana Bread
- Whole Wheat Coconut Oil Roasted Banana Bread
- Chocolate Banana Bread
- Strawberry Banana Bread
- Cinnamon Swirl Banana Bread
- Blueberry Banana Bread
- Healthy Banana Bread
- Banana Bread Muffins
- Pancake Banana Bread
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Dry
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1/2 cup coconut palm sugar or light brown sugar
- 1 cup finely diced fresh strawberries
Wet
- 1 cup quartered fresh strawberries
- 1 medium banana
- 2 teaspoons vanilla extract
- 1/2 cup plain, unsweetened almond milk
- 1/4 cup honey
- 2 large eggs
- 3 tablespoons melted coconut oil
- Preheat the oven to 350ºF and line a loaf pan with parchment paper. Set aside.
- Add all dry ingredients into a large mixing bowl. Whisk until combined and set aside.
- Next, place 1 cup fresh strawberries, 1 medium banana, 2 teaspoons vanilla, 1/2 cup milk and 1/4 cup honey into a high-speed blender and blend until smooth.
- Add eggs to the blender and pulse until eggs are combined. Be cautious to not over blend the eggs.
- Add the wet ingredients to the dry ingredients and mix well.
- Finally, add melted coconut oil to the batter and mix until combined.
- Pour batter into a greased 9-inch x 5-inch loaf pan and add a few slices of banana and strawberries to the top (if desired) and place in the oven.
- Bake bread uncovered for 30 minutes. Cover with tin foil and bake for another 25 minutes.
- Remove from the oven and let cool for around 10-15 minutes before removing from pan. Then, let cool completely before slicing.
- This recipe was updated on June 6, 2019.
Calories: 226kcal Carbohydrates: 40g Protein: 5g Fat: 6g Fiber: 4g Sugar: 17gOriginal Article
