Strawberry Banana Bread with Strawberry Cream Cheese Frosting

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This Strawberry Banana Bread soft, moist and packed with sweet bananas and juicy strawberries in every bite. The fluffy strawberry cream cheese frosting takes it from a quick everyday bread to something special, while being simple enough for breakfast, dessert, or an afternoon snack. The crumb is tender, the fruit remains jammy, and it’s delicious with me iced matcha latte in the morning.

Frosted and sliced strawberry banana bread.

Banana bread is one of my favorite dishes to bake all year round, and I seem to have a version for every mood. Here is mine tropical banana bread when I’m craving Hawaiian vacation vibes, and my monkey thick banana bread when I want something rich, nutty and chocolatey. Then there’s this Strawberry Banana Bread, which feels like the pinnacle of spring and summer. When strawberries are sweet and plentiful, this is one of my favorite ways to use them. The combination of strawberries and bananas is classic for a reason, it just works. This bread stays incredibly moist and is perfect for making ahead. I often bake the bread the night before and freeze it the next morning and it stays soft and tender for days.

Ingredients You’ll Need for Strawberry Banana Bread

Mashed banana – Brown speckled bananas are perfectly sweet for this recipe.
Fresh strawberries – Diced strawberries add bursts of juicy sweetness to the bread. I would only use fresh berries here as frozen strawberries can add too much moisture.
All purpose flour – Gives structure to the loaf while keeping the crumb soft and tender.
Butter and oil – Using both gives us a rich buttery flavor, while the oil helps keep the bread moist for days.
Frozen strawberries – These are the secret ingredient in the ice that provides concentrated strawberry flavor without watering it down.
Cream cheese – This is my go-to base for extra creamy frosting, plus I love how salty it is.

Please refer to the recipe index card below for the remaining ingredients.

Quick Tips for the Best Strawberry Banana Bread

Use only ripe bananas. Spotted bananas with brown spots are perfect for this. Very ripe can create a denser loaf.

Do not overmix the dough. Mix only until the flour disappears so that the loaf remains soft and not a dense/hard texture.

Cut the strawberry into small pieces. Small pieces are more evenly distributed throughout the bread and help prevent sinking.

Freeze before freezing. Let the loaf hang on a cooling rack for at least an hour. Even slightly warm banana bread can cause the cream cheese frosting to melt and slide.

Folding fresh strawberries into the batter.

Make-Ahead & Storage

Make forward. Banana bread can be baked up to 1 day ahead and stored tightly wrapped at room temperature. The frosting can also be prepared up to 2 days in advance and stored in the refrigerator.

Storage. Store leftover banana bread tightly wrapped or in an airtight container at room temperature for up to 3 days. If your kitchen is really warm, refrigerate for up to 4 days.

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Strawberry Cream Cheese Frosting.

Preheat the oven to 350ºF and grease and grease an 8″ x 4″ or 9″ x 5″ loaf pan and place a piece of parchment paper running right down the center with the ends of the parchment hanging over the edge of the pan for an easy way to cool the loaf.
In a medium bowl, add the melted butter (make sure the butter is not hot), oil, mashed banana, sugar, vanilla paste, and eggs, and whisk to combine. Then mix in the baking powder, baking soda and salt.
Now add the flour and use a large silicone spatula to mix everything together until the dough comes together, trying not to over mix. Finally, add the diced strawberries and mix until smooth.
Pour the batter into the prepared pan and bake for 65-75 minutes, until the loaf turns golden brown and a toothpick inserted in the center of the loaf comes out clean.
Let the loaf cool in the pan for about 10 minutes, then remove the loaf from the pan using parchment paper and place on a cooling rack to cool completely.

To prepare the ice.

Pour the freeze-dried strawberries into the blender and blend until it becomes a powder.
In a medium bowl, using an electric hand mixer, add the cream cheese and beat until smooth. Then add the butter and beat until smooth, about 15 seconds.
Add sugar powder, freeze-dried strawberry powder, salt, vanilla, heavy cream. Beat for a full 2 minutes until fluffy and smooth.
Once the loaf is cool, spread the frosting on top of the loaf and use the back of a spoon to swirl it.
Store leftover banana bread tightly wrapped in plastic wrap at room temperature for up to 3 days.

Quick tips

Use only ripe bananas. Spotted bananas with brown spots are perfect for this. Very ripe can create a denser loaf.
Do not overmix the dough. Mix only until the flour disappears so that the loaf remains soft and not a dense/hard texture.
Cut the strawberry into small pieces. Small pieces are more evenly distributed throughout the bread and help prevent sinking.
Freeze before freezing. Let the loaf hang on a cooling rack for at least an hour. Even slightly warm banana bread can cause the cream cheese frosting to melt and slide.

Make ahead and stock up

Make forward. Banana bread can be baked up to 1 day ahead and stored tightly wrapped at room temperature. The frosting can also be prepared up to 2 days in advance and stored in the refrigerator.

Storage. Store leftover banana bread tightly wrapped or in an airtight container at room temperature for up to 3 days. If your kitchen is really warm, refrigerate for up to 4 days.

Nutritional information is automatically calculated and should only be used as an approximation.

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