Strawberry Shortcake Banana Bread

Banana bread is always a good idea, but when you add juicy strawberries and a sweet, crumbly shortcake topping, it becomes next-level delicious! This Strawberry Shortcake Banana Bread is soft, moist, and packed with fresh fruit—perfect for breakfast, a snack, or dessert. Plus, it smells absolutely amazing while baking.

Let’s get started!

What You’ll Need

For the Banana Bread Batter:

3 ripe bananas, mashed
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
2 eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup diced fresh strawberries

For the Shortcake Topping:

¼ cup all-purpose flour
2 tbsp sugar
2 tbsp cold butter, cut into small pieces

For the Glaze (Optional but delicious!):

½ cup powdered sugar
1 tbsp milk
½ tsp vanilla extract

a small plate of mashed bananas, a small plate of melted butter, a small plate of brown sugar, a small plate of granulated sugar, a small plate of eggs, a small plate of vanilla extract, a small plate of all-purpose flour, a small plate of baking soda, a small plate of salt, a small plate of diced fresh strawberries, a small plate of flour mixed with sugar and cold butter for the shortcake topping, a small plate of powdered sugar, a small plate of milk, and a small plate of vanilla extract for the glaze

Pro Tips

Use ripe bananas for the best sweetness and texture.
Dice the strawberries small to prevent excess moisture in the batter.
For extra shortcake flavor, sprinkle a little sugar on top before baking.
Want a dairy-free version? Use coconut oil instead of butter and almond milk for the glaze.
Let it cool before slicing so the bread holds together perfectly!

Tools You’ll Need

Mixing bowls
Whisk
Spatula
9×5-inch loaf pan
Fork or pastry cutter (for the shortcake topping)

Instructions

Step 1: Mash the Bananas

In a mixing bowl, mash the bananas until smooth.

a mixing bowl filled with ripe, mashed bananas, their soft texture slightly chunky

Step 2: Mix the Wet Ingredients

Stir in the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.

a mixing bowl with mashed bananas, golden melted butter, brown sugar, granulated sugar, eggs, and vanilla extract being whisked together until smooth

Step 3: Add the Dry Ingredients

In another bowl, whisk together flour, baking soda, and salt.

a mixing bowl with all-purpose flour, baking soda, and salt being whisked together, creating a light, fluffy mixture

Step 4: Combine Wet & Dry Ingredients

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

a spatula folding dry flour mixture into the wet banana mixture, creating a thick, slightly lumpy batter

Step 5: Fold in Strawberries

Gently fold in the diced fresh strawberries.

bright red diced strawberries being folded into the banana bread batter with a spatula

Step 6: Make the Shortcake Topping

In a small bowl, mix flour, sugar, and cold butter. Use a fork or pastry cutter to create a crumbly texture.

a small bowl with flour, sugar, and cold butter being mixed into a crumbly texture

Step 7: Bake the Banana Bread

Pour the batter into a greased loaf pan, sprinkle the shortcake topping evenly over the top, and bake at 350°F (175°C) for 50-60 minutes.

a loaf pan filled with banana bread batter, topped with a generous layer of crumbly shortcake topping

Step 8: Make the Glaze

Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled bread.

a small bowl with powdered sugar, milk, and vanilla extract being whisked into a smooth glaze

Final Step: Serve!

baked Strawberry Shortcake Banana Bread on a cutting board

Leftovers & Storage

Store at room temp for up to 3 days in an airtight container.
Freeze slices for up to 2 months!

Wrap-Up

And that’s it—your Strawberry Shortcake Banana Bread is ready! It’s sweet, buttery, and packed with juicy strawberries, making it the perfect anytime treat. Try it out, take a pic, and let me know how it turned out. Enjoy! 🍓🍌✨