Strawberry Banana Bread with White Chocolate Chips
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This warm and delicious strawberry banana bread is made with fresh, juicy strawberries, sweet bananas, and white chocolate chips. It’s a quick bread recipe your family will love!
If you and your family love warm, moist banana bread, this recipe is for you. It’s perfectly sweet, super soft, and dotted with juicy strawberries in every bite. I like to add white chocolate chips because they pair beautifully with the strawberries, turning this simple loaf into something a little extra special.
Once this banana strawberry bread comes out of the oven, the smell alone is enough to draw everyone into the kitchen. Expect plenty of compliments—and requests for a second slice.
Along with the great flavor, this recipe is wonderfully easy to make. It’s a no-mixer quick bread that comes together fast, making it perfect for busy days when you want something homemade, comforting, and guaranteed to disappear quickly.
Variations to try
- Use dark chocolate chips or omit the chocolate.
- Add some chopped nuts – macadamia nuts are wonderful with strawberries and white chocolate!
- Use raspberries, blueberries, or a mix of different seasonal berries.
- Drizzle the top with a glaze made of powdered sugar mixed with water, cream, or lemon juice.
Recipe FAQs
Can I use frozen strawberries?
Frozen strawberries release A LOT of water as they thaw, and you don’t want them to make your banana bread soggy. For the best results, thaw the strawberries first, then drain the liquid and dry them with paper towels before tossing them in flour.
How do I store banana bread?
Once the strawberry banana bread is completely cool, you can store it in an airtight container on your counter. It’s best eaten within four days. While it will be safe to eat for a few extra days, it will start to become dry. Never store your banana bread in the fridge, as it will dry out faster.
Can strawberry banana bread be frozen?
Yes! Banana bread freezes very well. To freeze banana bread without using plastic wrap, wrap it first in parchment paper, then in aluminum foil. This method will keep the banana bread free of freezer burn for 3-4 months. To thaw, simply take the banana bread out of the freezer and let it rest on your counter for a few hours.
Strawberry Banana Bread with White Chocolate Chips
Ingredients
- 2 cups sliced strawberries
- 2 cups all-purpose flour (plus 1 tablespoon for the strawberries)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large ripe bananas
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees. Grease a 5"x9" loaf pan with butter or cooking spray. Toss the sliced strawberries in 1 tablespoon of flour.2 cups sliced strawberries
- In a medium-sized bowl, whisk the flour, both sugars, baking soda, and salt.2 cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon sea salt
- Mash the bananas in a large bowl using a fork. Add the eggs, vegetable oil, and vanilla and whisk well.3 large ripe bananas, 2 large eggs, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and gently fold the batter using a rubber spatula. When only a few streaks of flour remain, add the strawberries and white chocolate chips. Do not overmix the batter.1 cup white chocolate chips
- Pour the strawberry banana bread batter into the prepared loaf pan, top with a few strawberries, and bake for 55-65 minutes, or until the top is light brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil. Let the banana bread cool completely before removing it from the pan.
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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I was wondering if you could use gluten-free flour for this recipe?
We haven’t tested this recipe with gf flour. But if you have a 1-1 blend that works well in other recipes, then it should work well here, too.