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Overhead view of a Eggless Strawberry Banana Bread sliced

Eggless Strawberry Banana Bread

This Eggless 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. Perfect for breakfast, a snack, or really any time.
Course Dessert
Cuisine American
Keyword banana, bread, easy, eggfree, Eggless, quick bread, recipe, strawberry
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 235kcal


  • 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:


  • 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. 


STORE in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
FREEZE: Let the strawberry banana bread cool completely. Then wrapped plastic wrap and aluminum foil. Freeze for up to 3 months. For freezing, I recommend cutting the bread into individual slices and then freeze.
BROWN SUGAR: You can use white granulated sugar instead of brown sugar if you prefer. The bread will be a bit darker and dense, though. 
STRAWBERRIES: If fresh strawberries are not in season, you can use frozen strawberries. Ensure to thaw them beforehand, and then pat them dry with a paper towel to remove the extra moisture. Also, I recommend tossing the strawberries (fresh and frozen) 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.
To make this gluten-free, use an all-purpose gluten-free flour mix. This is my favorite.
To make this dairy-free, just substitute the butter and buttermilk with plant-based alternatives.
  • 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.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 235kcal | Carbohydrates: 39g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 157mg | Fiber: 2g | Sugar: 23g | Iron: 1mg