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Strawberry Banana Bread (with Coconut)

Every now and again it’s fun to mix things up. This recipe takes a traditional banana bread load and gives it tropical flair. With the addition of fresh strawberries, shredded coconut, and cream of coconut, you’ll feel like you’re on a desert island! Best of all, it’s easy-breezy to make! 

Tropical Breakfast Bread

While perusing a recipe site I came across a complex recipe for a strawberry banana bread that incorporated all sorts of things I didn’t happen to have on hand. 

To be honest, I’ve always loved berries and bananas together. (Check out my banana berry cake, which starts with a doctored cake mix.) 

This time, however, I wanted a breakfast bread. . .something hearty and homemade. I also wanted to incorporate something I did have unhand: coconut cream. 

I’ve used coconut cream before, of course. My coconut cake has a generous amount. But I’ve never used it in a banana bread recipe before. (I wish I’d thought to add some to my Banana Bread Maui recipe! That would be delicious!) 

All that mattered, this time around, was coming up with a fruity, tropical twist on banana bread, which happens to be a personal favorite. 

Can I just say, this is an easy strawberry banana bread recipe that I plan to make again and again! It’s absolutely delicious and such an easy recipe!

Strawberry Banana Bread Ingredients

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

You will find a full printable recipe card at the bottom of this post. For now, here’s a quick peek at what you’ll need to make this delicious strawberry banana bread. These are simple ingredients available at any grocery store. 

  • salted butter
  • all-purpose flour
  • large eggs
  • brown sugar
  • granulated sugar
  • vanilla extract
  • chopped strawberries
  • ripe bananas
  • baking powder
  • baking soda
  • cream of coconut
  • coconut flakes
  • salt (if you use unsalted butter)

How to Make Strawberry Banana Bread with Coconut

This came together so easily. You’re going to love the simplicity of this one, folks! 

Start by preheating your oven to 350 degree Fahrenheit. 

Grease and flour a 9 x 5-inch loaf pan. 

In a small bowl whisk together flour, baking soda, baking powder, and salt. 

Place butter in the bowl of a stand mixer with paddle attachment or a large mixing bowl. Cream until light and fluffy. Add both sugars and continue to cream. 

Add eggs, vanilla, cream of coconut. Mix well. 

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

Add bananas (peeled and quartered) and shredded coconut. (Mashed bananas are fine!)

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

Lightly mix until everything is incorporated. 

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

It’s time to add your dry ingredients to the wet ingredients. Mix slowly while adding the flour mixture. 

Once it’s fully incorporated, fold in the chopped berries. (You don’t want to use the mixer for this part.) 

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

Make sure they are fully incorporated but don’t over-mix.

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

Pour batter into prepared loaf pan. 

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

Place in preheated 350 degree oven and bake for one hour and ten minutes (70 minutes) or until golden brown. If the top browns too quickly, place a piece of aluminum foil or parchment paper over the top of the banana bread for the last 20 minutes.

A toothpick should come out clean and the bread should spring back to the touch. 

Remove Strawberry Banana Bread from oven and place on wire rack to cool for 10 – 15 minutes. 

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

Turn out the banana bread to cool on its own. If you like, you can spread some butter on the top of the bread.

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

Slice and serve. 

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

Store at room temperature up to four days tightly wrapped in plastic wrap. You can refrigerate if you like. Bread can be frozen up to two months in an airtight container.

What to Expect from this Recipe

Strawberry Banana Bread with Coconut from Out of the Box Baking.com

This is one of those quick bread recipes you’re going to love! I know I did. It’s so much better than regular banana bread!

I can’t believe it’s taken me this long to make homemade banana strawberry bread. This was absolutely delicious. 

The texture was out of this world. The soft juicy strawberries were lovely, especially while warm. And it’s got a terrific banana flavor, layered with those juicy strawberries.

I slathered my piece with butter and thought it was one of the best things I’d ever eaten! (Yum! Melted butter!)

To be honest, I’m so happy to have a new recipe to use up over-ripe bananas. (I have a problem, y’all. I’m always buying them and letting them get too ripe.)

And I can hardly wait for strawberry season! It’s really going to be fun this year!

Variations on this Recipe

I absolutely loved the flavors of this moist banana bread. The texture is lovely and it has the best flavor of any of the ones I’ve tried so far.

But you know me! I can’t leave a good recipe alone. Here are some ways I might change things up next time around: 

Fresh berries or frozen: If you don’t have fresh strawberries you can use frozen but they tend to put off more moisture.

Blackberries: I happen to have several containers of frozen blackberries, so I might add those in place of strawberries. 

Blueberry Banana Bread: I think this recipe would be delicious made with blueberries in place of strawberry. Yum!

Coconut milk: You can always thin down the batter with coconut milk (which is more the consistency of water, compared to the cream of coconut). 

Pecans: I think this recipe would be delicious with chopped pecans. (I happen to love nuts in just about everything.) 

Sour Cream: If you don’t have cream of coconut, try a dollop of sour cream in its place.

Plain Greek Yogurt: You can use a scoop of this to add additional tang to the recipe.

Coconut Sugar: If you like, you can swap out some of the white sugar with coconut sugar.

Cream cheese frosting: If you like this banana bread alone, imagine how good it will be with cream cheese frosting on top!

Other Banana Recipes from Out of the Box Baking

I’m crazy about banana breads and other banana-themed sweets. Here are a few of my favorites:

Classic Banana Bread with Walnuts: If you’re looking for that classic down-home taste of a great banana bread rich with walnuts, you’ve come to the right place. In this post I’m going to give you a great go-to recipe you can whip up when you’re in a hurry.

Old-Fashioned Banana Bread with Mayonnaise: If you’ve been on a search for the best banana bread recipe out there, search no more! This one is absolutely perfect! Best of all, this Old-Fashioned Banana bread recipe is super easy to whip up in a hurry! It’s loaded with flavor. . .and thanks to a secret ingredient (mayonnaise!) it’s moist, flaky, and super tasty!

20 Amazing Ways to Use Ripe Bananas: In this post I share 20 tips and tricks for how to use up those overripe bananas. Some of these will require baking, others will not. All of these ideas will end up with tasty results! After all, ripe bananas have a natural sweetness that’s hard to resist.

Check out this Praline Pecan Banana Cake Recipe from Back to my Southern Root! It looks delicious!

Starter Discard Banana Bread: If you’re a sourdough baker, you’ll love this simple starter-infused banana bread!


That’s it for this post, friends! I hope you enjoyed this delicious strawberry banana bread recipe. It’s a keeper!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Strawberry Banana Bread with Coconut

Strawberry Banana Bread with Coconut

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Every now and again it’s fun to mix things up. This recipe takes a traditional banana bread load and gives it tropical flair. With the addition of fresh strawberries, shredded coconut, and cream of coconut, you’ll feel like you’re on a desert island! Best of all, it’s easy-breezy to make!

Ingredients

  • 1/2 cup salted butter
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup chopped strawberries
  • 3 ripe bananas
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup cream of coconut
  • 1/2 cup coconut flakes
  • 1/2 teaspoon salt (if you use unsalted butter)

Instructions

    How to Make Strawberry Banana Bread with Coconut
    This came together so easily. You’re going to love the simplicity of this one, folks!

    Start by preheating your oven to 350 degree Fahrenheit.
    Great and flour a loaf pan (9 x 5).
    In a small bowl whisk together flour, baking soda, baking powder, and salt.

    Place butter in the bowl of a stand mixer with paddle attachment or a large mixing bowl. Cream until light and fluffy.

    Add both sugars and continue to cream.

    Add eggs, vanilla, cream of coconut. Mix well.

    Add bananas (peeled and quartered) and shredded coconut. Lightly mix until everything is incorporated.

    It’s time to add your dry ingredients.

    Mix slowly while adding the flour mixture.

    Once it’s fully incorporated, fold in the chopped berries. (You don’t want to use the mixer for this part.)

    Pour batter into prepared loaf pan.

    Place in preheated 350 degree oven and bake for one hour or until golden brown. A toothpick should come out clean and the bread should spring back to the touch.

    Remove Strawberry Banana Bread from oven and place on wire rack to cool for 10 - 15 minutes.

    Turn out the banana bread to cool on its own.

    Slice and serve.

    Store at room temperature up to four days.
    You can refrigerate if you tightly wrap the loaf first.
    Bread can be frozen up to two months.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 269mgCarbohydrates: 45gFiber: 3gSugar: 24gProtein: 4g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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