Whole Wheat Banana Strawberry Loaf

Whole Wheat Banana Strawberry Loaf


"This is a recipe my whole family loves. It's a great breakfast bread. Enjoy!"


1 h 30 m servings 308 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour loaf pan.
  2. In a large bowl combine flour, baking soda and cinnamon. Set aside.
  3. In a medium bowl blend together with an electric mixer the oil, sugar, eggs and banana until well combined.
  4. Add banana mix to the flour mix. Add the strawberries. Mix with a spoon until combined. Do not overmix.
  5. Pour the mix into the loaf pan and bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean and the loaf is well browned. Note: Blueberries or chocolate chips are great in place of the strawberries.
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  1. 53 Ratings


Wow! This natural-foods enthusiast says, "thumbs up". I revised some of the ingredients, and it was still incredibly delicious. The pale pink color inside is lovely as well. [I scaled down th...

This loaf turned out great! I cut back the sugar to 1/2c. and the oil to 1/4c. I also added one extra banana and doubled the strawberries. Chopped pecans were a great addition, as well as 3 T....

My husband didn't like this bread. He said it tastes like flour... I didn't find it anything special or great either.

Good, although I think the recipe needs some adjustments. It certainly needs a small amount of salt and vanilla. I added pecans which and used frozen strawberries. Fresh strawberries would b...

Don't let the amount of sugar in this recipe scare you off - I made it with only 1/2 cup of sugar and it came out great. It makes it more of a snack bread and less of a dessert. I also reduced t...

Very moist & full of flavor. The outside of the bread did start browning too much so I cut the temp down by 25 degrees.

I took the bread out of the oven after one hour. It came out very moist, best eaten with a fork, and very tasty. I could have left it in longer for firmer bread but the outside seemed to be gett...

The bread seemed over-done when I cooked it the hour and 15 minutes. If I made it again, I'd cook it for less time. The flavor was pretty good.

Whole wheat banana stawberry bread was quick to make and tasted great, especially after being in the refrigerator a few days. We liked it lightly toasted with a little butter.