This Strawberry Nut Bread is the perfect fruity sweet bread. It’s the perfect balance of strawberry and banana flavor in a dense, moist loaf loaded with sweet spices, orange zest, and chopped walnuts.
Easy Strawberry Banana Bread with Walnuts
This simple and tasty Strawberry Nut Bread is one of our favorite ways to use up strawberries and bananas in our kitchen.
It’s an easy recipe that just about anyone can make and it’s made using mashed banana, mashed fresh strawberries, and a few other kitchen staples.
This strawberry banana bread is fresh, so tasty, infused with fruity flavors offset perfectly by sweet spices!
How to Make Strawberry Bread
This simple strawberry bread recipe takes just 15 minutes to prepare!
Scroll to the recipe card below for ingredient amounts and full instructions.
- Sprinkle ½ cup of the walnuts into the bottom of a greased loaf pan and preheat the oven to 350ºF.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg. In another bowl, mix together eggs, sugar, mashed strawberries, mashed bananas, oil, and orange zest.
- Pour the wet ingredients into the dry ingredients and stir until mostly combined. Fold in another ½ cup of walnuts.
- Transfer the batter to the prepared loaf pan and bake until a knife comes out of the center clean. Cool completely, then slice and serve.
Tips and Notes
- Use a 9x5” loaf pan. The recipe was designed for this size of pan. Another size of pan will change the baking time.
- Line the bottom of the pan with walnuts. This helps prevent the bread from sticking. If you have a great pan and get great results with just cooking spray, skip this step and stir all of the walnuts into the batter.
- Frozen or fresh? I prefer to use fresh strawberries, but if you only have frozen those will work too. Just be sure to thaw, drain, and pat them dry. If you don’t prepare them properly, you will end up with soggy bread.
- Check for doneness. To see if your bread is finished baking, insert a knife into the very center of the loaf. If it comes out clean, then it’s ready to be taken out. If it comes out with moist crumbs or batter on it, then your bread needs more time. I recommend checking at 55 minutes, then adding time only as needed so as not to over-bake.
- If the top of the bread is browning too quickly before the inside is cooked through, make a foil tent and place it over the pan until the center of the loaf is done.
Storing and Reheating
Room Temperature: This fresh strawberry bread will last in an airtight container or ziplock bag at room temperature for up to 3 days.
Freezer: To freeze your strawberry bread, let it cool completely, then wrap it tightly in plastic wrap and a freezer bag. Store in the freezer for up to 2 months. When you’re ready to serve, thaw at room temperature.
Can You Put Strawberries and Bananas Together?
Heck yes you can! Strawberry banana is a classic flavor combination that is featured in so many different recipes, including this strawberry nut bread!
What Nuts Go Best with Strawberries?
I like to use either chopped walnuts or pecans in this recipe, but those definitely aren’t the only options!
Want to try another kind? Feel free to mix in chopped cashews, almonds, or macadamia nuts. You can also just leave out the nuts entirely if preferred.
Why is My Strawberry Banana Bread Not Fluffy?
This bread in particular is designed to be more hearty, dense, and cake-like than other quick breads.
However, there are a couple of things you can do to make sure you don't end up with bread that is too dense.
- Check your leavening agents. Make sure that both the baking powder and baking soda are fresh. Expired ingredients won’t serve their intended purpose, which is to help the dough rise.
- Don’t over-mix. Over-mixing can overwork the gluten in the flour which can create a dense, gummy texture. Mix the batter until just combined and no more than that.
Recipe Card with Ingredient Amounts and Instructions
- 1 cup finely chopped walnuts, or pecans; divided
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon, optional
- ¼ teaspoon kosher salt
- ⅛ teaspoon nutmeg, pinch; optional
- 2 large eggs, lightly beaten
- 1 cup granulated sugar
- ¾ cup mashed strawberries, about 1 ½ cup whole strawberries
- ½ cup mashed bananas
- ½ cup canola oil, or vegetable oil
- 1 tablespoon orange zest
- Preheat the oven to 350°F, and lightly grease a 9x5-inch loaf pan.
- Sprinkle ½ cup of walnuts in the bottom of the pan. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.1 ½ cups all-purpose flour1 ½ teaspoons baking powder½ teaspoon baking soda½ teaspoon cinnamon¼ teaspoon kosher salt⅛ teaspoon nutmeg
- In a separate bowl, combine the eggs, sugar, mashed strawberries, bananas, oil, and orange zest.2 large eggs1 cup granulated sugar¾ cup mashed strawberries½ cup mashed bananas½ cup canola oil1 tablespoon orange zest
- Pour the wet ingredients into the dry ingredients, and stir until almost combined. Fold in the remaining ½ cup of walnuts.
- Spoon the batter into the prepared loaf pan, and bake for 55 to 65 minutes or until a knife inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.
- Scroll up and see the post for tips, FAQs, and storage options.