This strawberry banana bread is made with whole wheat flour, coconut sugar, Greek yogurt and studded with fresh, juicy strawberries. It’s perfectly moist, soft and absolutely delicious!
I don’t know about you, but I love banana bread and with it being strawberry season I wanted to make a strawberry version of my healthy banana bread.
For this recipe I used all whole wheat pastry flour to achieve a light and fluffy bread. This loaf is naturally sweetened with coconut sugar and I used Greek yogurt to keep the bread moist and to replace some of the oil. And let’s not forget about the fresh strawberries studded throughout. They’re definitely the star of the show.
Why You Need to Try This Recipe
This bread is so moist and flavorful!
It’s a perfect recipe for spring/summer and has a good amount of sweetness, but isn’t over the top sweet.
It’s made with simple ingredients that you likely already have in your pantry.
No kneading or rising time is needed, this quick bread is super simple to make!
Ingredients and Substitutions
whole wheat pastry flour – whole wheat pastry flour is lighter whole wheat flour that gives baked goods a really lovely texture! My go-to brand is Bob’s Red Mill whole wheat pastry flour. All-purpose flour is a fine sub and regular whole wheat can be used, but the texture will be denser. I haven’t tested this with gluten-free flour but you should be able to swap the whole wheat pastry flour with a 1:1 gluten-free flour blend.
baking soda – the leavening agent that helps the bread rise.
sea salt – adds flavor, but also is important for the rising process!
cinnamon – this spice pairs perfectly with the rest of the flavors in the bread.
avocado oil – helps to keep the bread moist. I like using avocado oil because it has a neutral flavor and is rich in heart-healthy monounsaturated fats, which have been linked to lowering cholesterol. It’s also lower in saturated fat compared to other common baking oils like coconut oil. 1 Tablespoon of avocado oil has only 2 grams of saturated fat while coconut oil contains 11 grams! Butter or any neutral oil like vegetable oil, olive oil or canola oil will work as a substitute.
eggs – helps bind the wet and dry ingredients together. I haven’t tried using flaxseed eggs but they should work as a replacement.
Greek yogurt – a little trick in the bread baking world, plain Greek yogurt helps bread rise! It also adds moisture. The end result is a perfectly fluffy, light loaf. If you need this recipe to be dairy-free I bet using a dairy-free yogurt would work just fine.
coconut sugar – the less-processed upgrade for granulated sugar or brown sugar. If you don’t have coconut sugar on hand, brown sugar or white sugar will work as a sub.
vanilla extract – an essential flavor addition to banana bread.
bananas – the star of the show! Make sure you’re using ripe bananas with brown spots on them. The older, browner, mushier, the better!
strawberries – the other star of the show. Make sure you’re using fresh strawberries and that you dry them a bit with a paper towel after rinsing. Save some pieces for topping the bread once the dough is in the pan.
How to Make This Strawberry Banana Bread Recipe
Start by preheating your oven to 350°F. Combine flour, baking soda, salt and cinnamon in a medium bowl.
Add oil, coconut sugar, eggs, mashed bananas, Greek yogurt and vanilla to a large bowl and whisk together until combined.
Add flour mixture to the wet mixture and stir until just combined. Gently fold in chopped berries.
Pour batter into a loaf pan coated with cooking spray. Top with strawberry slices. Bake for 60-75 minutes or until a wooden toothpick inserted in the center comes out clean.
Once done cooking, remove from oven and let cool for 10 minutes in pan then remove from pan and let cool completely on a wire rack.
Tips For Success
Make sure to blot your diced strawberries with a paper towel before mixing them into the batter. This will help prevent the bread from getting too wet or soggy.
When combining your dry and wet ingredients make sure you mix until just combined and don’t over-mix, otherwise, your bread could turn out too dense or rubbery. It’s even okay if there are a few streaks of flour remaining as they’ll get mixed in when you stir in the strawberries.
Around the 45-minute mark I recommend covering the bread with tin foil so it doesn’t get too brown.
Once done cooking let the bread cool for about 10 minutes in the pan and then remove to cool completely on a wire rack. Don’t leave the bread in the pan for too long because it’ll continue to bake and could dry out or start to condensate.
How to Serve
Few things are better than fresh, warm banana bread! I could honestly eat this bread any time of day. Here are some ideas:
Enjoy a delicious breakfast with some nut butter, fresh strawberries and honey drizzled on top. Paired with a glass of cold brew coffee and you’ve got the perfect morning.
Did you know that storing your banana bread in the fridge will actually dry it out? Either wrap the banana bread with plastic wrap or store it in an airtight container on your countertop for up to four days.
If you need to store it for longer, you can freeze it for up to 3 months! You can freeze the full loaf or pre-slice it for easy serving when you’re ready to thaw and enjoy. I like to use my Stasher bags for storage. To thaw, place bread in the fridge overnight, at room temperature or defrost in the microwave or toaster oven.