Banana Strawberry Oat Bread Recipe -
Banana Strawberry Oat Bread Recipe
  • READY IN 40 mins

Banana Strawberry Oat Bread

Recipe by  

"This was a great way to use up those bananas that have been sitting on the counter and those strawberries that were sitting in the fridge! Super tasty and a healthy snack!"

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 5x9-inch bread pans.
  2. Place strawberries in a bowl and sprinkle with 1 tablespoon sugar.
  3. Mix whole wheat flour, all-purpose flour, oats, 2/3 cup white sugar, baking powder, and cinnamon together in the bowl of a stand mixer.
  4. Stir bananas, eggs, and oil into strawberry mixture; pour into flour mixture. Beat mixture using the stand mixer until batter is just combined. Divide batter between the 2 prepared bread pans.
  5. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
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  • Cook's Notes:
  • If desired, garnish with some more rolled oats (I only used about 2 teaspoons extra for each one; 4 teaspoons in total). The stick test might not come out very clean at the end because the strawberries tend to fall to the bottom and they tend to leave a certain amount of residue.

Reviews More Reviews

Jan 04, 2015


Oct 31, 2014

This bread was ok. I was looking for a way to use up some strawberries before they went bad. I followed the recipe except I used 3 bananas, which ended up making enough batter to perfectly fill the two pans. This bread just seems to be missing something, it wasn't bad, but it wasn't great either. I added a little cinnamon, brown sugar & walnuts on top which helped, but I think I'll stick to my regular banana bread.


5 Ratings

Jul 09, 2014

I added honey (1 tablespoon ) to bananas and a pinch of salt. Came out hearty and a great way to use up my strawberries and bananas

May 26, 2014

I was looking for a healthier version of a quick bread to use up some bananas and strawberries. I thought there were several problems with this bread. I thought it would have a lot of flavor with the bananas, strawberries, cinnamon,& vanilla, but, I thought it was lacking something. I think it may need some extra cinnamon and maybe even a touch of salt to bring out the flavors. It was a little drier than most quick breads, but, it did use less oil. Maybe adding a little applesauce would help. My husband thought it needed to be sweeter also. I guess that would defeat the healthier side of it if more sugar was added though! Maybe a mixture of brown and white sugar? The previous reviewer suggested putting the bread into one loaf pan. Although it does make shorter loaves I think I would keep them in two pans. It took 25 minutes to bake in two pans it was perfectly golden on top. I think if you put it into one pan it would burn on the top and bottom before it is cooked. I would not make this again - there would be too many changes to it for me to make the recipe to our liking.

Apr 19, 2014

Like the author of this recipe I was looking for a way to use up bananas and strawberries.This recipe is good and I will make it again, however the instruction to use 2, 9 by 5 loaf pans is unnecessary. You can easily cook it all in one. Because I didn't know better and only had one loaf pan I made half as muffins. Still tastes good but ended up with a short loaf. Next time I make this I will add a tablespoon of molasses as it could use a little brown sugar flavor.


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  • Calories
  • 130 kcal
  • 6%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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