Both tasty and pretty, this strawberry banana bread recipe is a lovely quickbread!
This strawberry banana bread is an easy recipe that uses bananas, real strawberries, and strawberry Jello to create a moist and tender loaf of sweetness!
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Quickbreads are one of the easiest and most versatile of baking essentials, if you ask me.
Not only are they easy to whip up, but they can be served for breakfast, as an easy-to-grab snack, or even dressed up for a sweet dessert.
In fact, these types of treats make their appearance in our home ALL the time. My kids go bonkers for these breads, causing them to disappear fast.
One of our favorites is sour cream banana bread, which I’ve made other variations of over the years, including pistachio banana bread, chocolate peanut butter banana bread, and now this strawberry banana bread!
More Quickbread Recipes You’re Sure to Love:
Why You’ll Love this Strawberry Banana Bread Recipe
First of all, in order for most of us busy moms to love a recipe, it needs to be easy, right? We certainly don’t have all day to spend in the kitchen, so painstaking recipes are off the table during this season of life.
For that reason alone, I think you’ll love this recipe.
But beyond that, how pretty is this loaf? I love the pink hue–I think it could be elevated above an everyday treat and served at a baby shower or bridal tea or even for Valentine’s Day!
And let’s not forget that there are a cast of characters that make this bread moist and give it flavor, including mashed bananas, pureed strawberries, and strawberry Jello.
I’ve found that many strawberry breads include chopped strawberries, which can have a tendency to make the bread mushy as the strawberries release their juices. Pureeing the strawberries with Jello eliminates that problem here!
How to Make Strawberry Banana Muffins
It’s really easy to whip up this tasty treat–my kids were even able to help make this! You just need a handful of pantry ingredients, plus some fruit and Jello.
Ingredients You’ll Need:
- White sugar
- Sour cream
- Medium-large banana
- Fresh strawberries
- All-purpose flour
- Baking powder
- Baking soda
How to Make It:
(Full printable recipe is available below)
Puree the strawberries. First, you’ll puree the strawberries with the Jello mix. Add this mixture to a mashed banana.
Cream butter and sugar. Next, you’ll cream the butter and sugar together, then add the eggs and sour cream, followed by the strawberry mixture.
Combine dry ingredients. Last, you’ll combine the dry ingredients in a bowl, then gradually add it to the wet ingredients to form the batter.
Bake. Pour the batter into a prepared pan and bake! It’s as simple as that!
Can I Use this Recipe to Make Strawberry Banana Muffins?
Yes, you can make strawberry banana muffins with this recipe if you’d like!
Just keep in mind that muffins bake faster than loaves do, so I’d recommend starting to check on them around the 20 minute mark and keep an eye on them so they don’t burn.
As with the loaves, they’re done when a toothpick inserted in the center comes out clean!
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 4 Tbs sour cream
- 1 medium-large banana, mashed well
- 1/2 lb strawberries, stems removed and chopped
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- Preheat oven to 350F. Grease a loaf pan well.
- In a small bowl, mash the banana.
- In a food processor or blender, combine strawberries and strawberry Jello mix. Puree until smooth and pour into the bowl with the banana, stirring to combine.
- In the bowl of a stand mixer, cream butter and sugar.
- Add eggs and sour cream to the mixture, beating until combined.
- In a separate mixing bowl, whisk together flour, baking powder, salt, and baking soda.
- Add the strawberry mixture to the bowl of the stand mixer, mixing on low to combine.
- With the mixer on low speed, gradually add the flour mixture, mixing just until it is incorporated.
- Pour batter into prepared loaf pan. Bake for 55-65 miutes, or until a toothpick inserted in the center comes out clean.
If you'd like to make these as cupcakes, pour into a greased muffin pan and bake for about 20-25 minutes.
Amount Per Serving: Calories: 281Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 212mgCarbohydrates: 42gFiber: 1gSugar: 23gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.