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Roasted Strawberry Banana Bread

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This Strawberry Banana Bread recipe is moist and delicious, made with ripe bananas and roasted strawberries, which brings out the sweetness of the berries.

Roasted Strawberry Banana Bread
Roasted Strawberry Banana Bread

Banana bread is one of my favorite quick breads. I make it for Madison all the time for breakfast, snack or dessert! I had some bananas that were turning brown, and I was really in the mood for banana bread, so I got to work creating a new quick bread recipe. This moist Strawberry Banana Bread is a delicious variation – perfect when strawberries are in season. You get the flavor of the strawberries in every bite of this moist banana bread. Some other healthy banana bread recipes I love are this Blueberry Banana Bread and Banana Cranberry Bread.

Roasted Strawberry Banana Bread


  • Strawberries: Dice fresh strawberries.
  • Bananas: Mash three ripe bananas – the riper, the better. You want the banana peel to have a lot of brown spots.
  • Applesauce: Buy unsweetened applesauce or make homemade.
  • Baking Soda helps the banana bread rise and keeps the texture light.
  • Salt to balance the sweetness
  • Butter: Let two tablespoons soften on the counter before baking. You can also microwave cold butter for a few seconds – just make sure it doesn’t melt.
  • Light Brown Sugar: Measure out a half cup unpacked.
  • Eggs: Separate two egg whites from the yolks. You can save the yolks for another use, like adding them to scrambled eggs.
  • Vanilla Extract for better flavor
  • White Whole Wheat Flour or all purpose flour

How to Make Strawberry Banana Bread

  1. Roast the Strawberries: Preheat the oven to 350°F, and roast the strawberries on a baking sheet for 25 minutes.
  2. Dry Ingredients: Combine the flour, baking soda, and salt in a medium bowl.
  3. Wet Ingredients: Cream the butter and sugar with an electric mixer. Add egg whites, mashed bananas, applesauce, and vanilla, and beat on medium speed until thick. Scrape down the sides of the bowl.
  4. Combine: Pour the flour mixture into the butter mixture and blend at low speed. Make sure not to over mix – it will make the bread tough. Fold in the strawberries and pour the batter into a loaf pan sprayed lightly with baking spray.
  5. Bake the banana bread for about 50 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 20 minutes before slicing or removing it from the pan.

Why You Should Roast the Strawberries

I initially attempted this recipe with fresh strawberries, but the strawberries released too much liquid while baking, making the bread a little too moist. Roasting the strawberries was the perfect solution. Most of the liquid dries out from roasting, and the berries become sweeter.

According to Healthline, strawberries are an excellent source of vitamin C and manganese and also contain decent amounts of folate (vitamin B9) and potassium.

How to Store and Freeze Strawberry Banana Bread

You can store the strawberry banana bread in an airtight container on the counter for one day, but it will last up to 7 days in the fridge.

You can also freeze the banana bread for up to 3 months. Slice the cooled bread, tightly wrap the individual pieces with plastic wrap or foil, and freeze in one large zip-locked bag. You can thaw the slices in the refrigerator or microwave for 30 to 45 seconds until warm.

Strawberry Banana Bread Variations:

  • Muffins: Make strawberry banana bread muffins – bake at 350 for 15 to 20 minutes.
  • Applesauce: If you don’t have any applesauce, substitute it with more bananas.
  • Nuts: Add 1/3 cup chopped walnuts or pecans.
  • Spices: Add a little cinnamon
  • Fruit: Swap strawberries for raspberries or chocolate chips

Roasted StrawberriesRoasted Strawberry Banana Bread

More Banana Bread Recipes:

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Strawberry Banana Bread Recipe

4.79 from 46 votes
Roasted Strawberry Banana Bread is moist and delicious, made with ripe bananas and roasted strawberries, which brings out the sweetness of the berries.
Course: Breakfast, Brunch
Cuisine: American
Roasted Strawberry Banana Bread
Prep: 5 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 15 minutes
Yield: 16 servings
Serving Size: 1 slice


  • 1 1/4 cups strawberries, diced
  • 3 medium ripe bananas, mashed
  • 2 tbsp unsweetened apple sauce
  • 1 1/4 cups white whole wheat flour, or all purpose
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 2 tbsp butter, softened
  • 1/2 cup light brown sugar, not packed
  • 2 large egg whites
  • 1 tsp vanilla extract
  • baking spray


  • Preheat oven to 350°F. Lightly spray a loaf pan with baking spray.
  • Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside.
  • In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  • In a large bowl cream butter and sugar with an electric mixer.
  • Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture and blend at low speed until combined, do not over mix.
  • Fold in strawberries and pour batter into the prepared loaf pan; bake in the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean.
    Roasted Strawberries in Banana Bread batter
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Last Step:

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How to Store and Freeze Strawberry Banana Bread
You can store the strawberry banana bread in an airtight container on the counter for 1 day, but it will last up to 7 days in the refrigerator.
You can also freeze the banana bread for up to 3 months.
To store: slice the cooled bread, tightly wrap the individual pieces with plastic wrap or foil, and freeze in one large zip-locked bag. You can thaw the slices in the refrigerator or microwave for 30 to 45 seconds until warm.
  • Frozen Strawberries: Some people asked in the comments if they could use frozen strawberries. I’ve never tried it, but it’s certainly worth a try if fresh aren’t in season. I would thaw them first, and you may need to roast them a little longer to really dry them out. If you try it, comment below to let me know how it works!
  • Muffins: Make strawberry banana bread muffins – bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Applesauce: If you don’t have any applesauce, substitute it with more bananas.
  • Nuts: Add 1/3 cup chopped almonds or pecans.
  • Spices: Add a little cinnamon.


Serving: 1 slice, Calories: 88 kcal, Carbohydrates: 19 g, Protein: 2 g, Fat: 2 g, Cholesterol: 4 mg, Sodium: 111 mg, Fiber: 2 g, Sugar: 10 g


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233 comments on “Roasted Strawberry Banana Bread”

  1. I used fresh strawberries, but did not roast them. Big mistake! They were too juicy and the loaf came out mushy. Tasted great, but the texture was lousy. In the future, I will roast the berries or dust them with flour first.

  2. This is delicious. Had made twice. Hubby had good idea. When you are ready to cut. Cut lengthwise, then 8 across to get 16 pieces. And froze well. I wrapped individually in plastic wrap, then in zip bag. Love your recipes

    1. I like the idea of slicing the bread the long way and then cutting it in 8 slices. Thanks for sharing that.

  3. Avatar photo
    Caitrin Rinkevich

    My new favorite summer recipe – easy and delicious. Perfect when the fruit is starting to go bad

  4. Wow – this is amazing. The strawberry flavor really elevates the bread and it is so moist and fluffy. My kids love it!

  5. I absolutely love this recipe. It is so flavorful and such a nice twist on a banana bread. It is so good. I like to make it every year during strawberry season. I’ve even started to make it for new neighbors as they move into my apartment complex as a welcome gift. I’m a little late doing that this year but I quadrupled my batch to try to make more. The only complaint I have is the recipe is only for one loaf of bread and I need more!! Lol! Sometimes I do do add some extra seasoning like cinnamon or nutmeg but it’s good even without that. Also, I like to use frozen bananas because they are much easier to mash and they are usually perfect for banana bread. I ran out of frozen bananas and had to use fresh ones tonight and the fresh ones are still kind of chunky in the bread which isn’t what I like.

  6. There are 88 cLories per slice and 16 servings. That’s a total of 1408 calories for the whole loaf. If you evenly divide the batter in your muffin pan how many muffins do you get? Divide 1408 by the number of muffins you made and that gives you the calories for each muffin.

  7. How many calories would this be if you used a muffin tray instead? How thick are the slices supposed to be?

    1. I love this idea! I may have to try it! Keep in mind that strawberries keep more solid than raspberries so raspberries may not be the best choice for having chunks in the bread. It may add for good flavor, but they might disintegrate in the bread. Black Marys may be slightly better but still may do similar

  8. I made these as muffins and iM OBSESSED! I know its 88 kcal a slice, but how much you think for a muffin?

    1. You could, but they’d work better without being roasted. Frozen berries, I find, never roast very well – at least, they don’t retain shape. You end up more with a “baked coulis” or compote.

      If you want to use frozen berries, I would actually just smush them into one giant mass, then shake over a sprinkle of cardamom and balsamic vinegar and roast, and then once it’s done and cooled, use a skewer/toothpick/fork to swirl it into the finished banana bread batter once you’ve pour it into your pan. I’ve done that before, and it worked wonderfully.

  9. So sweet and moist…..hard to eat just one piece! Served with chopped fresh strawberries & whipped cream……just luscious! Thanks Gina!!!

  10. Delicious and it freezes well! I sliced it after it cooled, then froze separately on a baking sheet. Once frozen, I placed wax paper between the slices and put in a freezer bag. Super easy to grab in the morning before work, and takes ~30-45 seconds to heat. Love this!

  11. This looks amazing and I’m making it right now. If I double the recipe to make two loaves, in two separate loaf pans, how would that affect the bake time? I am planning to double the baking time and watch them carefully in case they need to be taken out sooner, but I’m curious if you or anyone has any advice! Thanks so much! 

  12. This is excellent! I had no applesauce so added extra bananas, also added nutmeg, cinnamon and chopped pecans.

  13. Avatar photo
    Arlene Kinard

    What size loaf pan? I made this a muffins and substituted light butter and swerve 0 calorie brown sugar which made it 1pt each for 16 muffins or 2pts each for 12 muffins, on the blue WW plan. Back time about 20 minutes.

  14. This recipe is perfect!!! I made some substitutions:
    1. I used a combination of white whole wheat flour (1/2 cup) almond flour (3/4 cup).
    2. I used zucchini (~1 cup shredded) instead of bananas because that is what I had on hand.
    3. I made 12 muffins instead of a loaf.
    These were FANTASTIC!!!!
    The roasted strawberries give the muffins/bread great flavor and it was the right amount of sweetness.
    Thank you Gina for yet another awesome recipe!!!
    Every recipe I have tried (from fish florentine to eggplant parm and so many others) have been super easy and super tasty. Thank you for sharing your craft with the rest of the world.

  15. How many loaves does this make?    The initial instruction says to prepare ‘a’ pan.  However, the later instruction says to ‘pour into prepared pans’.  Thank you!

  16. This is my favorite banana bread recipe ever. The roasted strawberries provide such a nice sweetness that really complements the bananas, which is captured in each glorious bite.

  17. Avatar photo
    Joanne Mary P

    I made 15 Blue 2 Smart Point muffins and they were so moist and delicious. I made a few substitutions for my taste. I pulsed 1 1/2 cups of old fashion oats to use instead of flour and used one whole egg for the two egg whites, 1/3 cup of maple syrup for the brown sugar, and used only 1 1/2 tablespoons of butter. What I really like about the Skinny Taste recipes is I can adapt them to my liking. The mixing instructions were the same, but I baked the muffins for 18 minutes. They freeze well and I can defrost them on the counter or zap them in the microwave for 18 to 20 seconds. 

  18. I made these as muffins. Flavor is good, but they didn’t puff up. 
    Was there supposed to be baking powder in the recipe ?

    1. Avatar photo
      Joanne Mary P

      I tried adding baking powder and whipping the egg whites. Not sure if you used cupcake liners or sprayed the pan. The amount of batter is the same for both, but when I used the liners to share with a friend, the muffins filled the liners after baking. The ones just in the pan were wider and flatter, but the taste was the same. 

  19. Avatar photo
    Colleen The Drama Queen

    This is an amazing recipe and I followed it using Splenda Brown Sugar mix. The FLAVOUR!!!
    I do like “height”, so next time I may add a wee but of baking powder. I still have lots of berries, so I am going to get some overripe bananas that they always have on hand at the supermarket in the paper bags and make at least 3 or 4 more…I want to share with my family and friends!

  20. Omg!  So delicious.  I subbed the sugar for golden coconut sugar since that’s what I had on hand and was way delicious.  May have to grab some more bananas to help use my extra strawberries now.  Love the natural sweetness

  21. Avatar photo
    Jennifer Bender

    Can you do this without the applesauce or is there a good alternative? I have everything but that at home and given the climate right now don’t want to just run out for that. 🙁 

  22. I made this for my family. They love banana bread, but I’m not a fan. However, this recipe changed my mind. It was so delicious we nearly devoured the whole thing in one day. The strawberries brightened the flavor. It’s so good! I made it exactly as specified. 

    1. I tried it with frozen strawberries – but I first thawed and roasted them. It was good! I had to roast a bit longer until they were more dry though.

  23. Avatar photo
    Karen Finkelstein

    I just made this and also substituted brown coconut sugar and oat flour (both 1:1) and it was delicious!!!  This is great all by itself but thinking I might place some cut strawberries & bananas on top of a slice, along with a dollop of  Truwhip or even ice cream for a special treat. Thanks Gina-another amazing recipe!

  24. In direction #1 it says to  “lightly spray a loaf pan”, but in direction #7 it says “pour batter into the prepared loaf PANS”….plural. So does this make 2 loaves or just 1? It also says this recipe makes 16 servings. It’s hard to imagine getting 16 slices from one loaf, unless they’re very thin. 

  25. I used oat flour and brown coconut sugar, it turned outgreat! Bananas could have been riper, but i was too excited to try it. 

    1. Avatar photo
      Joanne Mary P

      Next time you want riper bananas, search for instructions to roast your bananas for sweetness. It’s a great hack.

  26. Just roasted my strawberries at 350 although I roast my veggies at 400-425. Recipe didn’t mention another temperature. I diced my strawberries. Probably too small. Should have watched video. Will it still work??

  27. Love! so easy to make. I did not pay attention to the video and cut my strawberries too small but it didn’t matter as this dish was a hit. My husband even said that it rivaled his mother’s and I should bring to next family event (uh, I think I will pass on that…). I cut up and serve with fresh strawberries, slightly warmed and it’s WW friendly so it’s an all around win! New family favorite for sure!

  28. Avatar photo

    I followed the recipe exactly. It was yummy, and I had no trouble slicing it into 16ths. I let it cool and sliced it all the way across at the bottom with a serrated knife.

    1. She explains in the text above the recipe but essentially takes some of the extra water out of the strawberries 

  29. Hi! If I have no bananas but can’t wait to eat this, what do I do?? Just skip bananas or add applesauce, etc to replace??

  30. Delicious! I made them into mini-muffins, used a 1/4 cup of brown sugar and substituted the butter for applesauce. I also used the whole egg and used Spelt Flour instead. Soooo good! The recipe yields about 32 mini-muffins and is only 1 SP per muffin!

  31. 2x making and used mini brownie shapes in Pam for portion control. Then made a drizzle with freeze dried strawberries and matcha tea powder. Delicious !!!

  32. Hi there!  This looks delicious! I have celiac and I can’t have dairy. So what can I use in place of whole wheat flour? Almond flour? Gluten free flour? I can use Ghee or coconut oil? I’ll try it with organic coconut sugar in place of brown sugar, and…..I think I’ll add some of my allergen free dark chocolate mini chips…like 1/4 cup or so. Who doesn’t like dark chocolate with bananas and strawberries???? ????

      1. I tried it with the Cup 4 Cup brand GF flour and it was great! Maybe a little dense, but less so than most GF bread.

    1. I made into muffins and came to 12 small-medium sized muffins.  Just adjust points.  I can’t see 16 slices, unless they are very thin

  33. Avatar photo
    Ashley Schultz

    I made these into muffins and they were delicious. (350 for 15 minutes.) My kids are begging me to make more. Thanks!

  34. Chouldn’t resist, doubled the receipe and make one loaf (4 X 8) and 8 small loaves (3 X 5 or 2 X 4), had to taste one, so had 1/2 a small loaf with 4 leftover large strawberries sliced and fat-free whip cream. Really good dessert, and counting 2 ww points plus for the small loafs cut in half. Would make again, will add this one to my brunch bible study get-to-gether for our church lades.

  35. Just made this using freshly ground oat flour instead of wheat flour and it is simply deelish (even my picky husband liked it)! Can’t wait for breakfast tomorrow so I can eat it with my coffee. Thinking I might try it w/o the strawberries and with some cinnamon. Thanks for another wonderful recipe!

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    Barbara Frey

    Enjoyed it but I’ll make muffin next time for portion control. I’m at least 12 sps down. 🙂

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    Peggy Nicolosi

    I made this last night and it was amazing!! I brought some in for my co-worker and he also raved about it. If I make into muffins next time, what is baking time?
    Thank you Skinnytaste for all the great recipes. 🙂

  38. Yum.  I just took this bread out of the oven and had a warm piece.  Loved it.  I used Splenda brown sugar blend and a little less  butter to get it down to 10 servings at 2 points each.

  39. I made this loaf. Added extra applesauce and omitted the butter. I also only used 1/3 cup brown sugar.  Turned out perfectly!  

  40. I just made this for the first time and it will not be the last! Absolutely delicious ?. Thank you for another great recipe from Skinnytaste.

  41. I would like to make this one day ahead, what is the best way to store it?
    Also, can i use whole wheat flour?

  42. Avatar photo
    Amy @ These Wild Acres

    I can’t wait to make this! I’m going to try muffins as some of the reviewers mentioned. I think I cab almond flour to make it gluten-free>

  43. I just made this today and it was delicious! First time I’ve ever made banana bread and I nailed it. Love all the recipes I’ve tried so far from Skinnytaste!

  44. Avatar photo
    melissa mcmillan

    Bread was ok thought roasted the strawberries would provide a sweeter taste, instead they are just kind of soggy in the bread.

  45. Where has this been all my life?! Now for the big question: Would it benefit from the addition of chocolate chips?

  46. Great taste and texture. Mine didn’t rise much, but I think that was more sure to old baking soda than the recipe. The flavor and moisture level is amazing!

  47. Yum! These were perfect. I didn’t want to wait 50 min so I made them in a muffin tin. I read the reviews and baked them at 350 for 18 min. They came out perfect. Since a lot of reviews mentioned they were dense I added 1/4 tsp of baking powder and beat the egg whites before folding them in at the end. They were fluffy and delicious. Thanks Gina!

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  50. any suggestions for making ahead? can i freeze, or how long might it be good for in the fridge before baking?

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  52. This tastes really good. I'm a bit frustrated however because after I made it (and ate a slice!) I typed the nutriotional content listed above into the smartpoints calculator and it's actually 4 points a slice (not 3). Please update if you get the chance. Thanks!!

  53. Can you say "BEST LOAF EVER?"!!!!!!!!!
    I did half whole wheat & half white flour. I also covered it with foil after 40 min since it was starting to look a little too brown and it was still a little raw.
    Thank you and thank you AGAIN!

  54. I love this, it's really tasty 🙂
    I would just like to know what's the serving size in grams? I think my loaf pan is different size from the one used in this recipe, unless I cut it in 16 paper thin slices.

  55. I made this today and it was amazing. The strawberries gave it a little added moisture. I didn't have white whole wheat flour, but I used the regular whole wheat flour and it was perfect.

  56. Purchased 3 lbs of strawberries today so thought id check out this bread since its been on my pinterest board for a while now. it turned out super good, really moist and stuff, but pretty dense (didn't really rise a ton) but thats OK i still loved the taste. thanks for the recipe.

  57. *** FANTASTIC!! *** A+++!!! Made this late yesterday and the whole loaf was gone by the next morning. (Probably should not admit that there are only 2 of us). :-O Made 2 small substitutions (because that's what I had on-hand): Used 1/2 cup of Splenda Brown Sugar Blend instead of light brown sugar and 2 eggs instead of egg whites. Can't wait to experiment with some other roasted fruit!!

  58. Just made this today. I've tried many "banana bread" recipes but I think I've finally found my favorite. Very good taste, moist, addicting. Thanks for sharing. Love "Skinnytaste".

  59. I made today as "cupcakes" they made 15-I baked at 350 degrees for 22 minutes-they were WONDERFUL-each cupcake is same ww point I think??? SO good-Gina you need your own show-not kidding-your own SHOW ASAP:) thank you for sharing….

  60. I used Whole Pastry Flour and 2 cups of frozen strawberries. Just to experiment, I cut the brown sugar to 1/4 cups and added some of the natural strawberry juice that came out from roasting. Also added 1/4 cups (will add 1/2 C next time) of shredded coconut (organic, unsweetened). Mine came out very moist and a bit more dense than fluffy and the flavor was great! Will definitely make this again and will try adding Chia seeds next time.

  61. I have a loaf in the oven right now started it at 5am, but well worth it. I made a double batch this past weekend my husband and kids ate all of it. I got one slice. So I'm hiding some this time. Now I need more bananas!

  62. I'm not much of a baker, but this recipe came out perfectly for me. It was delicious and moist, and the banana taste wasn't overpowering. I'm not a fan of bananas in general, but I decided to give it a try, and I'm glad I did. It was wonderful…and the strawberries perfectly complemented the recipe. This will definitely be added to my recipe faves!

  63. Mine really didn't rise either 🙁 It's pretty dense and not light and fluffy at all. It still tastes pretty good! but there's something fairly unsatisfying about such a tiny piece of banana bread
    Not sure what I did wrong – though I will say I was having trouble creaming the butter with the amount of sugar, it really wasn't going much past a kind of wet sand consistency. Maybe I went wrong there 🙁

  64. This came out TERRIBLE for me! Not moist, but SOGGY. I even baked it longer than recommended, let it air for a day, then put it back in the oven at 250 for over an hour now. No matter what I do, it's way too moist. A pity, as I was looking forward to this. I can't imagine what went wrong (shouldn't be an altitude issue, I live in Florida). 🙁 That said, it did taste amazing, we just can't eat it because it's basically sopping.

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    anastasia benzel

    This has been brilliant every time I've made it (probably half a dozen times at least now). I've used strawberries, blueberries, cherries, and today, I'm trying peaches. I like the texture best if I sub nonfat Greek yogurt (plain or vanilla, whatever's on hand) for the butter, which skims off even more fat and calories.

    Thank you so much for this recipe – it has become a staple treat at our house. So much so that it's even worth turning the oven on when it's 102 outside, like today!

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    Brittany Blais

    I just made this and the house smells amazing! However, the bread barely rose. Is there supposed to be no baking powder or might I have messed up with the mixing?

  67. Avatar photo
    Brittany Blais

    I just made this and the house smells amazing! However, the bread barely rose. Is there supposed to be no baking powder or might I have messed up with the mixing?

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    Terri Sendelbach

    Just made this with a few modifications. Unfortunately, I didn't have enough whole wheat flour so I had to use white flour. I was also out of applesauce so I used light sour cream instead. And we added chocolate chips on the top of one (we only have small bread pans so I was able to make three loaves). Oh and in using the small pans, it only took 25 minutes.
    This bread was fantastic! Thanks for the great recipe! Will definitely make again!

  69. making it for the second time! I made twice as much strawberries and froze them. This weekend I pulled out the package when I had bananas to use and voila! 🙂 We loved it the first time I made it.

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    Marcie FlavortheMoments

    This looks like my kind of bread. I love roasted strawberries and banana already, but the fact that it looks this good and it's a lighter version makes it even more appealing!

  71. Avatar photo
    Marcie FlavortheMoments

    This looks like my kind of bread. I love roasted strawberries and banana already, but the fact that it looks this good and it's a lighter version makes it even more appealing!

  72. I just took these out of the oven(2nd batch) and they smell wonderful! I used coconut oil instead of butter and they taste AWESOME!!Thank you.

  73. Avatar photo

    I just took it out of the oven and it smells great, but it appears that it didn't rise at all. Is it supposed to?

    1. Avatar photo
      Skinnytaste Gina

      This bread is a little moist and dense, but it shouldn't be too dense. Maybe it needed a few more minutes in the oven.

  74. I made some slight modifications: substituted in cake flour that I've been wanting to finish up and blueberries instead of strawberries (my local store was completely out!) It's so light and moist, everyone in my office is raving about it!

  75. Gina, how on Earth do you get your bread so light and fluffy? I've bought new baking soda and I'm always careful not to overmix, but mine comes out a lot flatter and denser. Anyone else have this issue? What's your secret?

  76. Made this this morning and had 2 slices so far with some peanut butter…it is sooo AMAZING! Couldn't fine white whole wheat flour so just used regular whole wheat flour…also forgot to get the unsweetened applesauce but had some of the mini Mott's applesauce cups sugar free healthy harvest summer strawberry so I used that instead. I will definitely be making more later in the week!

  77. This was delicious and unusual banana bread. I made exactly as written except for one whole egg and one egg white.

    I used two middle-sized loaf lans resulting in two tiny loaves. Use one middle-size
    pan or larger for one loaf. Thank you!

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    Annette Lopez

    So delicious! I made it this morning and first off it made my house smell so yummy. And second, my sister in law, niece, and my daughter loved it too. They said it was delicious. Which makes me happy knowing that it's also healthy. Thank you so much for your amazing recipes. I've made at least one thing a day from your site since I found it 2 months ago.

  79. My 17 month old loves your whole wheat blueberry muffins, so I can't wait to make this bread! I am just waiting for my bananas to ripen a little more. i can't wait to make it!!

  80. Avatar photo
    Letters to My Little Ones

    I made this and my family (7 and 5 year old plus a little neighbor friend) ate it in less than 5 minutes. Great recipe! We loved it. I am sad it is already gone.

  81. Avatar photo

    THIS BREAD IS SO GOOD! i have to get myself to stop eating so much of it!! I made mine with whole wheat flour and it's great! I love the idea of roasting the strawberries. I wanna make chocolate cupcakes now and put roasted strawberries in them along with some white chocolate chips.

  82. Avatar photo
    Barb Centineo

    OMG. Found your blog last night. Bookmarked (not joking)12 recipes and made this one for my daycare provider's birthday. She texted 15 minutes after I dropped my twins off asking for the recipe. Ended up using a muffin pan and they came out perfectly–my 2.5 year olds loved them. Making another batch for my own family tonight!

  83. Avatar photo

    I'll never, ever learn my lesson. I always peruse your blog when I'm at work and inevitably I find something I want to go straight home and make. This though, I can't wait until home time. I've already texted my SO and told him to go pick up strawberries. Pronto! Killing me…

  84. Ran this through WW PointsPlus Tracker and it's coming out as 3 PPV. Wonderful bread! Toast this with a tsp of peanut butter….FANTASTIC!

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    The Log Chateau

    Delish! I added 1/4-cup chopped pecans and baked in standard size muffin tin (made 10 muffins). I baked for approx. 20-22 minutes. My husband and I loved them! We enjoyed them for breakfast with a smear of low-fat cream cheese–so good. Gina, thanks for all the great recipes . . . can't wait for your cookbook.

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    Rebecca Goldstein

    So, so delicious! Made this for a friend's baby shower today and it was a huge hit! Everyone asked for the recipe and I sent them all a link to your site. Thanks for the wonderful recipes!

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    Natalee Lloyd

    Finally got around to trying this recipe. It is baking now and making the whole house smell wonderful!

    Gina, thanks for just being so darn awesome! Your recipes are making the biggest difference in my life right now. Finally feel like I am on the right track to becoming a healthier me and that I can still enjoy food!

  88. This just came out of the oven 30 mins ago. The strawberries smelled wonderful roasting. This tasted yummy! Thank you for sharing your recipes!! I have made a few of your recipes and they don't disappoint!!

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    Rebekah Simpson

    I followed the recipe as written but put into muffin tins. There was about 4 C batter so I scooped 1/4 C into each sprayed and lightly floured tin. Baked for 18 mins and they were prefect! Thanks SO much for all of the amazing recipes. Your blog has been such a positive thing in my life this year.

    1. Thank you for the cooking time for doing muffins!!!  Going to make these muffins tonight.  SO MANY great recipes on this site!  Thanks for a great resource!

  90. I veganized this, made it into mini muffins and have a VERY happy family on my hands – roasted strawberries – omg this ROCKED!!

  91. seriously I have just started baking this recipe and the strawberries smell amazing!!! Can't wait to taste it. Actually I can't wait to taste the strawberries cooled from the oven! Thanks for another great recipe!

  92. Just pulled these out of the oven two seconds ago, and they look and smell amazing 🙂
    Made jumbo muffins instead of a bread loaf. Baking time was exactly 32 minutes for me after pre-heating the oven. Thanks for a great recipe!

    1. That is what I used since I have so many in the freezer. I just let them thaw and then proceeded with the directions.

  93. I've been really loving baking with white whole wheat flour. My kids would be happy campers if they saw this come out of the oven! Looks delicious!

  94. Any idea how to translate the baking time to a breadmaker? We just got one but I'm still learning the settings and how long to bake in one.

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      Bob's Red Mill mix is my go-to. I've used it as a replacement in many many baking recipes and have never had an issue. It always comes out with a great texture and the flavor is never 'off'

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      Skinnytaste Gina

      I'm not sure how cutting the sugar would effect it, but you could experiment with using your sweetener of choice. I heard monk fruit was a great healthy replacement, I haven't tried it though.

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    Colleen Norfolk

    Can't wait to try this. I agree with Marla M, I'm going to try as muffins. Don't have all the ingredients right now but will let all know how they come out and what my times were once I have made. Thanks Gina!!

  96. I made this last night as soon as I saw it on Pinterest. It came out fan-freakin'-tastic! Once again you've shared a great recipe. And it's low point too?!?! I'm in heaven.

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    Georgia | The Comfort of Cooking

    What an awesome flavor for a banana bread, I love it! It looks so delicious and easy, and I'd enjoy it so much for breakfast, brunch or snacking! Thanks, Gina.

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    I just made this last night and it was amazing!!!! I actually ended up finding unsweetened applesauce in the back of the pantry. It's definitely going to be a keeper. And I'm making your shrimp with pasta in tomato sauce tonight for dinner. I LOVE your recipes!!!

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    This looks delicious! I love banana bread as well as strawberries, and I'm looking to try baking some slightly healthier things so I'll definitely have to try this!

  100. As I don't have applesauce, I may use my regular banana bread recipe and add the roasted strawberries. Will have to see. Never had a banana bread with strawberries before, but sounds delicious in concept.

  101. Yum! Just for clarification–do you roast the strawberries at 350 degrees or is that just the baking temp?

  102. Just used up my strawberries making jam. I will have to run out and get more to try this yummy looking bread. Love your recipes!!! Thanks!!!

    1. I live at about 7500 ft and always decrease baking temp by 25 degrees. I monitor very closely as well.

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    I actually don't have unsweetened applesauce on hand at the moment, would it be okay if I left it out since it's only 2 tablespoons? Or is there something I can replace it with?

  104. Just pulled this out of the oven! Had some too-soft bananas and a bucket full of ripe strawberries so this recipe came at a good time. I used whole wheat flour and it worked fine. I ended up pulling mine out at around 40 minutes because the toothpick came out clean and it was browning a bit. Great recipe!

  105. This looks awesome. Does it make two loaves or one? And what size loaf pan did you use (I think I have three different sizes in my drawer.)

    I have used so many of your recipes and especially love your baked goods.

  106. this looks absolutely perfect. my mouth is watering, gina! 🙂 good thing i have all of these ingredients on hand. thanks for this recipe!

    Ginger @ Chic by Night

  107. Can I use whole wheat flour instead of WHITE whole wheat flour? Will it make a difference in baking or measurements?

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      Heather Kelly

      Whole wheat flour will work just as good. I use whole wheat in mine. I also sub in coconut oil for butter. Makes it very moist and so delish!

      I'll definitely have to try this one! I've never roasted strawberries before but it sounds divine! <3

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      Glad I saw this! I'm going to use the same subs if it's healthier! Making this today for the rest of the week.