Strawberry Oatmeal Banana Bread

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You always have those aging bananas ready to draw fruit flies sitting on your counter, so mix those with some ripe & juicy strawberries to try this Strawberry Oatmeal Banana Bread

overhead shot of strawberry oatmeal banana bread loaf on a cooling rack over a red cloth napkin

I haven’t had a whole lot of “luck” with making strawberry breads in the past as I find that strawberries tend to lose a lot of their flavor in the baking process. So for this bread, I purchased some very special French strawberries from my local farm stand (Chino Farms.) I asked the guy what the difference was between the $3 and $5 baskets. He had a difficult time explaining how wonderful the French ($5) ones were, so he popped one in my mouth and let me decide for myself. Oooo la la… the farmer was right. Those French people did something to these strawberries that make them in a class all their own.

A bit more petite, juicier and waaaaaay more flavorful than your average everyday strawberry, they were definitely worth the extra $2. Kind of a splurge, but I was sold when I tasted them. We only got to eat a few, because the rest went into this bread.

loaf of strawberry oatmeal banana bread sliced open and sitting on a cooling rack on a red cloth napkin

The result: A good, moist banana bread with a slight strawberry flavor. I have a feeling though that if you don’t have really juicy, flavorful strawberries, you might not get much flavor in the bread from your berries. You don’t have to use fancy French strawberries, but keep on the lookout to try them sometime.

loaf of strawberry oatmeal banana bread sliced open to see the inside- sitting on a cooling rack on a red cloth napkin

Of course you could always try baking this banana bread with raspberries or blueberries or some other kind of berry that you have access to.

Enjoy with a cuppa coffee!

pinterest collage image for strawberry oatmeal banana bread

Here are a few more banana bread recipes you might like to try:

loaf of strawberry oatmeal banana bread sliced open and sitting on a cooling rack on a red cloth napkin
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Strawberry Oatmeal Banana Bread

Lovely , unique banana bread recipe!
Prep Time 15 minutes
Cook Time 55 minutes
Servings 12 servings (one loaf)
Calories 210kcal
Course Bread
Cuisine American
Keyword banana, bread, oatmeal, strawberry


  • cups all purpose flour
  • 1/2 cup old fashioned oats
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/3 cup butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, beaten
  • 1/4 cup sour cream
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe banana
  • 1/2 cup mashed fresh or frozen strawberries


  • Preheat the oven to 350°F. Spray an 8X5-inch loaf pan with nonstick spray.
  • In a medium bowl, whisk together the first 5 dry ingredients; set aside.
  • In a large bowl, use an electric mixer to combine the butter and sugars; beat for two minutes. Add the eggs, sour cream, lemon zest and vanilla; beat until combined. Mix in the banana and strawberries. Stir in the dry ingredients- just until combined. Gently scoop into the prepared pan.
  • Bake 55 to 65 minutes, or until a toothpick inserted into the center tests out clean.


  • The more flavorful your strawberries are, the more they will add strawberry flavor to this bread. I found that French strawberries from my Farmer's market stand worked wonderfully!
  • If you're using fresh strawberries, save a couple of extra ones to slice thinly and place on top of the batter before baking. You'll get a nice visual on top of your bread.
  • Check in the middle of baking, and if it's browning too much on top, gently set a piece of foil on top of the bread to keep it from browning further.


Serving: 1serving | Calories: 210kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 300mg | Potassium: 194mg | Fiber: 1g | Sugar: 15g | Vitamin A: 240IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
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Lori Lange of Recipe Girl

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  • Machete wrote:

    Great recipe! Everyone I share a slice with is loving it. I used 3 instead of 2 eggs, and substituted Greek Yogurt instead of Sour Cream, but otherwise followed closely to what you provided. I was very impressed with the turnout–a nice brown crust, but moist body. The strawberries did a lot for the moisture, and added a fresh compliment to the bananas.The sweetness level was just right to me, once again the strawberries helped with this.

    I mixed up a very simple spread to just lightly top a slice, just mixing together softened butter, cream cheese, honey, and a touch of vanilla.

    Now I’m craving another slice… 🙂

  • Janelle wrote:

    I tried this recipe last night and it turned out very well. I used about 1 1/2 cups of bananas and about 2/3 cup strawberries just to use up what I had and it turned out very moist. The bread is very tasty and I will definitely be using this recipe again!

  • Kristen wrote:

    Great recipe! Could stand a little more sugar, though. I would probably use 1/2 cup brown sugar, but that’s likely because my bananas could’ve been a little closer to black than they were. You were right about the strawberries. They have to be really good ones for the berry flavor to come through. I wonder how this recipe would do with raspberries or blackberries (or even a combo). I will have to try that out this summer. Thanks for the great recipe!