This Eggless Strawberry Banana Bread is super moist and bursting with strawberry flavors! It’s a wonderfully fruity bread that tastes like summer but pleases everyone year-round. Perfect for breakfast, a snack, or really any time. The recipe includes step-by-step photos and lots of tips.
Ready for a fruity bread that is packed full of one of the best flavor combinations ever invented? Meet my Eggless Strawberry Banana Bread!
I love the combination of strawberry and banana; the flavors compliment each other perfectly and offer a true treat for the palate.
Let’s face it, we all either buy more bananas than we need so we can bake with super ripe bananas, or our family is all about bananas one week, so you buy a bunch the next, and no one touches them. Either way, if you’re like me, I always have ripe bananas ready to be turned into something tasty!
Eggless Strawberry Banana Bread Highlights
My Strawberry Banana Bread is super moist and bursting with strawberry flavors. It is a wonderfully fruity bread that tastes like summer but pleases everyone year-round.
The best part (aside from the delicious flavors!) is that Strawberry Banana Bread is super easy to prep and bake. You don’t even need a mixer!
Perfect for breakfast, a snack, or really any time, Strawberry Banana Bread is an easy bread that is absolutely delicious. It will be your family’s favorite quick bread.
Ingredients Notes & Substitutions
I love a recipe that doesn’t call for tons of ingredients that I’ll never use again. Strawberry Banana Bread calls for just 10 ingredients and they are probably all in your pantry already! Here’s a rundown of what you’ll need (for the full recipe, scroll down!):
- Bananas: You must use overripe bananas to make egg-free quick bread. The riper and spottier the better and the moister and more flavorful your banana muffins will be! If your bananas aren’t ripe enough just bake them (in the peel) at 350º F (177º C) for about 10 minutes or until they blacken. You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid of some excess liquid.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Vanilla: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Sugar: The recipe calls for brown sugar, but you can substitute for granulated sugar if that is what you have handy.
- Flour: Standard all-purpose flour works best here, skip the cake flour. If you want your bread to be denser, you can use half all-purpose and half whole wheat.
- Baking Powder & Baking Soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Strawberries: You can use fresh or frozen. If using frozen strawberries, make sure to thaw them beforehand and then pat them dry with a paper towel to remove the extra moisture.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mash the Ripe Bananas
Use a fork and go to town. Mash those bad boys until they are smooth.
2 – Mix Wet Ingredients
Stir in the melted butter. Add in buttermilk, vanilla, and sugar. Again, stir it all until combined.
3 – Add Dry Ingredients
Mix by hand until combined.
4 – Add Strawberries
Fold in the chopped strawberries. I recommend tossing the strawberries with one tablespoon of flour to avoid them sinking to the bottom of the batter, but it’s not necessary.
5 – Pour the Mixture Into The Prepared Loaf Pan
I like to add more chopped strawberries on top, but this is optional.
6 – Bake
7 – Glaze (Optional)
I glazed my bread with Strawberry Sugar Glaze…soooo damn good! DEVOUR. Or let your family have some, too.
QUICK NOTES & SUBSTITUTIONS
- If fresh strawberries are not in season, you can use frozen strawberries. Make sure to thaw them beforehand and then pat them dry with a paper towel to remove the extra moisture.
- I recommend tossing the strawberries with one tablespoon of flour to avoid them sinking to the bottom of the batter, but it’s not necessary.
- If the loaf is browning too much you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps to prevent the top from browning too much while baking the bread throughout.
- You can swap up to half the all-purpose flour for whole wheat flour.
- You can use white granulated sugar instead of brown sugar if you prefer.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
My favorite dairy-free butter brands for baking are:
Frequently Asked Questions
Yes, you can use fresh or frozen. If using frozen strawberries, make sure to thaw them beforehand and then pat them dry with a paper towel to remove the extra moisture.
The glaze will harden a bit over several hours when exposed to air.
In that case, I recommend adding the glaze just before serving.
Yes, in this recipe oil will work fine. Make sure a light-tasty oil, such as canola or vegetable oil.
For eggless strawberry muffins, I recommend using my Eggless Strawberry Muffins recipe.
Storing & Freezing Instructions
STORE your Strawberry Banana Bread in an airtight container at room temperature for up to four days. You can also store it in the refrigerator for up to a week.
FREEZE your Strawberry Banana Bread after letting it cool completely by wrapping it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Frozen Strawberry Banana Bread will keep for up to three months in the freezer.
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Eggless Strawberry Banana Bread
Equipment
Ingredients
- 3 very ripe bananas (about 280 – 300 g)
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) brown sugar (see notes)
- 1/2 cup (120 ml) buttermilk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup (230 g) chopped fresh strawberries (see notes)
Strawberry Glaze:
- 1 cup confectioners' sugar
- 2 -3 tablespoons milk
- 2 – 3 teaspoons strawberry freeze-dried powder
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 375º F (190º C). Grease and flour an 8 1/2-x-4 1/2-inch (23.5-x-12.7-cm) loaf pan. You can also use a nonstick baking spray with flour.
- In a large bowl, mash the ripe bananas with a fork until completely smooth.
- Stir in the melted butter into the mashed bananas; mix until combined. Add in sugar, buttermilk, and vanilla; mix until well combined.
- Add flour, baking powder, baking soda, and salt; mix until just combined.
- Fold in the chopped strawberries. NOTE: If desired, toss chopped strawberries with 1 tablespoon of flour to avoid them sinking to the bottom of the batter.
- Pour the mixture into the prepared loaf pan. Add more chopped strawberries on top, if desired.
- Bake at 375º F (190º C) for 10 minutes. Then REDUCE heat to 350º F (180º C) and bake for an additional 45 – 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before removing it from the loaf pan.
- Make the Glaze (optional): Mix all glaze ingredients in a bowl until smooth. Drizzle the strawberry bread with glaze and serve.
- If the loaf is browning too much, you can tent the loaf pan with foil during the last 10 -15 minutes of baking. The tenting tip helps to prevent the top from browning too much while baking the bread throughout.
- You can swap up to half the all-purpose flour for whole wheat flour.
- Buttermilk: You can make your own dairy-free buttermilk at home (check out the recipe here). Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
- Butter: For baking, my fave dairy-free butter substitutes are: Om Sweet Home Non-Dairy Butter Alternative, Miyoko’s Creamery Organic Vegan Butter, and Earth Balance Vegan Buttery Sticks.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in April 2021, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
