Super Moist & Delicious, Banana Bread With A Strawberry Twist!

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The most delicious and moist banana bread recipe! The strawberries add just the right amount of strawberry twist and loads the bread with a soft texture!

What the hubby wants, the hubby gets! And this time it was my classic banana bread with a bit of home grown strawberries for a little flavor kick! This strawberry addition was super easy to do and boy did it take that moisture content through the roof!

Every time I make a sweet bread I double up my batch so I have some cans to put on the shelf. I do it because my husband absolutely loves my breads but I don’t always have the time to make a fresh loaf every time he is craving. Doubling the recipe makes a full loaf and 5 pint jars to put on the shelf. To a normal person this extra may last them a few weeks or even a few months. However, in our family, it often doesn’t last more than the week. I’ll go over the extra procedure below and in the video of me and my daughter making some, but just know that this bread does have a lot of moisture to it so it may not last as long as normal sweet breads on the shelf.

Head over to our YouTube to check out the adorable, yet chaotic video of me and my daughter making this recipe as well as some strawberry jam!

How To Make Strawberry Banana Bread

First off, you want to start with getting your strawberries ready. Hopefully this means pulling them from the vine in the back yard or pulling out the mason jar from the fridge of homegrown strawberries you’ve been meaning to do something with! Wash, hull (remove the greenies) and dice up about 2 cups of strawberries. Put them aside.

Check out our strawberry growing guide to get your own berry patch jammin!

Next, mash up 6, extremely ripe bananas into a sloppy mush. Put those aside as well.

Get 1 loaf pan as well as 5 wide mouth pint jars, lids, and rings cleaned. I use the oven to sanitize my jars and lids by putting them in at 180º F, upside down while they are still wet. Allow them to sit in the oven for 15 minutes before removing and spraying liberally with cooking spray. Spray the loaf pan as well and set the oven to 350º F after the jars come out, which should be after the batter is mixed and ready to go.

In a large mixing bowl, combine 4 cups flour, 2 cups sugar, 2 teaspoons of baking powder and 1/2 teaspoon of salt. Stir the dry ingredients very well. In a separate bowl, or the bowl with the mashed bananas, combine the bananas, 4 eggs, and 1 cup of melted butter. You may also add a teaspoon or two of a vanilla extract if you prefer. Combine the wet ingredients before adding them to the dry bowl and mixing everything until just combined. Fold in the strawberries carefully.

Using a canning funnel, spoon the bread mixture into each jar, only filling half, or even a little less than half full. This is because the bread will rise to the top and you don’t want to overflow and not be able to put a lid on! Fill all the jars before filling the loaf pan.

Load up the oven with your pan and jars, being careful to not allow the jars to touch each other while they cook. The loaf will take approximately an hour but the jars will be done in about 20 minutes. You will know it’s done when a thermometer inserted into the center reads 200º F. Immediately after the jars are removed from the oven, secure the lids and rings and flip the jar upside down onto a towel. Allow the jars to sit until they are completely cooled and check the lids for sealing before storing. Don’t forget to label and date!

Hope you enjoy this recipe as much as we do and if you want a delicious classic banana bread, just omit the strawberries in the recipe!

Happy Cooking!

Banana Bread with Strawberry Twists!

Prep Time15 minutes
Cook Time1 hour
Servings: 1 Loaf


  • 2 c. Flour
  • 1 c. Sugar
  • 1 teas Baking Powder
  • 1/4 teas Salt
  • 3 Bananas, Overripe, and mashed
  • 1/2 c. Butter, unsalted, melted
  • 2 Eggs
  • 1 c. Strawberries, washed, hulled, and diced


  • Preheat your oven to 350 degrees F and generously coat a bread loaf pan with cooking spray.
  • In a large mixing bowl, combine all the dry ingredients, flour, sugar, baking powder and salt. Stir until well combined.
  • In a separate bowl, combine the wet ingredients, bananas, butter and eggs. Mix well.
  • Add the wet ingredients into the dry ingredients and stir until just combine.
  • Fold in the strawberry pieces.
  • Spread the batter into the loaf pan and pop it in the oven for approximately 1 hour, checking until a knife or tooth pick inserted into the center comes out clean or the internal temperature reads 200 degree F.
  • Allow the bread to cool on a cooling rack before devouring!

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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