A soft, moist strawberry banana bread made with Greek yogurt and olive oil. This wholesome variation on a classic loaf is loaded with fresh strawberries and ripe banana for bright, natural sweetness.
Banana bread is perfect any time of day—served for breakfast, as a snack, or as a simple dessert. Adding fruit gives the loaf extra flavor and texture, whether with blueberries and chia or with chocolate chips. This version focuses on fresh strawberries folded into a Greek-yogurt-and-olive-oil batter for a lighter, tender crumb. Serve warm with a smear of almond butter or plain yogurt.
Table of Contents
- What makes this recipe great
- Recipe ingredients
- Additions / Substitutions
- Step-by-step instructions
- Expert tips
- Other banana bread recipes you’ll love
- Strawberry Banana Bread (recipe card)
What makes this recipe great
- Soft, moist texture: Olive oil and Greek yogurt keep the crumb tender and moist while adding richness without butter.
- Fresh strawberry flavor: Chopped strawberries folded into the batter give bursts of fruity flavor and a pretty speckled loaf.
- A healthier twist: Greek yogurt adds protein and helps reduce the need for extra fat. Olive oil supplies heart-healthy monounsaturated fats.
Recipe ingredients
- Greek yogurt – plain, low-fat or regular, adds moisture and a bit of protein.
- Olive oil – a good-quality extra-virgin or light olive oil works well.
- Eggs – bind the batter and build structure.
- Bananas – very ripe bananas give the best flavor and sweetness.
- Sugar – organic cane sugar or your preferred granulated sugar balances the strawberry tartness.
- Vanilla extract – adds aroma and depth.
- All-purpose flour – the base of the loaf; a small extra amount is used to coat the strawberries.
- Baking soda – leavening to help the bread rise.
- Salt – enhances all the flavors.
- Fresh strawberries – chopped and tossed with a little flour so they stay suspended in the batter.
See the recipe card below for exact measurements and full instructions.
Additions / Substitutions
- Swap sour cream for the Greek yogurt for a slightly richer loaf.
- Use vegetable oil instead of olive oil if preferred.
- Replace white sugar with brown sugar for a deeper, caramel note.
- Add 1/2 cup chopped nuts or a handful of chocolate chips for extra texture.
Step-by-step instructions
Step 1: In a large bowl, whisk together Greek yogurt, olive oil, eggs, mashed bananas, sugar, and vanilla until smooth.
Step 2: In a separate bowl, combine the flour, baking soda, and salt.
Step 3: Fold the dry ingredients into the wet mixture until just combined—avoid overmixing to keep the loaf tender.
Step 4: Toss the chopped strawberries with 1 tablespoon of flour so they don’t sink or bleed too much color into the batter.
Step 5: Gently fold the floured strawberries into the batter until evenly distributed.
Step 6: Transfer the batter to a lined 9″x5″ loaf pan. Smooth the top and, if desired, arrange a few thin strawberry slices on top.
Step 7: Bake until golden and a toothpick inserted near the center comes out clean, then cool in the pan for a few minutes before transferring to a rack.
Expert tips
- Use very ripe bananas: The riper they are, the more banana flavor and natural sweetness you’ll get.
- Coat the strawberries in flour: Tossing chopped strawberries with a tablespoon of flour reduces sinking and soggy patches.
- Slice toppings thinly: If you add strawberry slices on top of the loaf, slice them very thin to avoid soggy spots.
- Prevent over-browning: If the top browns too quickly, tent the loaf with foil and continue baking until done.
- Storage: Wrap the cooled loaf in foil or plastic wrap. Store at room temperature for 3–4 days or refrigerate for up to one week.
Other banana bread recipes you’ll love
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Strawberry Banana Bread
By: Dominique
Servings: 10 | Prep: 10 mins | Cook: 55 mins | Total: 1 hr 5 mins
Ingredients
- 1/2 cup Greek yogurt
- 1/2 cup olive oil
- 2 eggs
- 3 ripe bananas, mashed
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour (plus 1 tablespoon extra for the strawberries)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups chopped fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C). Line and grease a 9″ x 5″ loaf pan; place the oven rack in the middle position.
- In a large bowl, combine the Greek yogurt, olive oil, eggs, mashed bananas, sugar, and vanilla. Mix until smooth.
- In another bowl, whisk together 1 3/4 cups flour, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients and fold until just combined.
- Toss the chopped strawberries with 1 tablespoon of flour, then fold them gently into the batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10–15 minutes, then remove and cool on a wire rack before slicing.
Notes
- Use very ripe bananas for the best flavor.
- Coating the strawberries with a little flour prevents them from sinking and keeps the crumb from getting soggy.
- If the top browns too quickly, tent loosely with aluminum foil and continue baking.
- Store wrapped at room temperature for 3–4 days or refrigerate for up to one week.
Nutrition (approx.)
- Calories: 291 kcal
- Carbohydrates: 42 g
- Protein: 5 g
- Fat: 12 g (Saturated fat: 2 g)
- Sodium: 243 mg
- Fiber: 2 g | Sugar: 21 g