Easy Strawberry Banana Bread (Cake Mix Recipe)
Make easy strawberry banana bread with cake mix, ripe bananas, and freeze-dried strawberries. A moist, tender pink loaf bursting with berry flavor!
If you love strawberries and bananas, you're going to flip over this easy strawberry banana bread!
Made with a box of strawberry cake mix, ripe bananas, and freeze-dried strawberries, this pretty pink loaf is moist, tender, and packed with little bursts of berry flavor.
And the best part? You don't need a glaze or frosting. It's absolutely delicious just as it is!
A Strawberry Banana Surprise
I have to tell you, this recipe surprised me!
I had a few ripe bananas sitting on my counter and decided it was time to make banana bread. Nothing unusual about that. I've made more banana breads over the years than I can count!
But then I started thinking about the cake mixes in my pantry. What if I used something other than yellow or chocolate cake mix? What if I tried strawberry?
Now, I should probably explain that I love strawberries and bananas together. In fact, whenever I order a smoothie, strawberry-banana is almost always my first choice.
But strawberry cake? Well, that's another story.
I like strawberry cake well enough, but it wouldn't necessarily be my first choice.
Still, I had a box of strawberry cake mix, a bag of freeze-dried strawberries, and some ripe bananas. So I decided to experiment.
And friends, am I ever glad I did!
When I took that first bite, my immediate reaction was, "I don't even know what I just ate...but it was beyond delicious!"
I'm still not entirely sure how to describe the texture. It's somewhere between a tender pound cake and a moist banana bread, but it doesn't really taste or feel like either one.
The bananas provide a subtle flavor and an incredibly tender texture, while the freeze-dried strawberries create little pockets of concentrated berry goodness.
It's sweet, but not cloyingly so. In fact, I originally planned to drizzle a glaze over the top, but after tasting it, I realized it didn't need a thing.
And as I enjoyed that first slice, I found myself thinking that this would be the perfect little loaf to share with someone who needed cheering up.
There's just something special about it.
Why I Love Baking with Freeze-Dried Strawberries
I have a confession to make: I waste more money on fresh strawberries than I'd like to admit!
I buy them with the best intentions, but before I know it, they're starting to go bad. Sometimes I manage to rescue them by tossing them into the freezer, where they eventually end up in smoothies.
That's one reason I love the idea of baking with freeze-dried strawberries.
Unlike fresh berries, they have a much longer shelf life when stored properly. I can keep a bag in the pantry and use what I need without worrying about the rest spoiling in a few days.
But there's another reason they're especially wonderful in baked goods.
They add concentrated strawberry flavor without introducing extra moisture.
I've made plenty of banana breads with fresh berries over the years. They're delicious, but those juicy berries release liquid as they bake, which can change the texture of the bread.
Freeze-dried strawberries behave differently.
In this recipe, the little strawberry pieces softened during baking, creating wonderful pockets of berry flavor throughout the loaf.
Honestly, I think they were the stars of the show!
And because you don't need fresh strawberries, this is a recipe you can enjoy any time of year.
What Makes This Strawberry Banana Bread Special?
There are several things I love about this recipe.
- It starts with a boxed cake mix. That makes it incredibly easy to put together.
- The bananas transform the texture. They add moisture and richness without overpowering the strawberry flavor.
- The freeze-dried strawberries are little flavor bombs. Every bite has delightful bursts of berry goodness.
- It's a beautiful pink color. The rosy interior is especially pretty against the golden-brown crust.
- No frosting or glaze required! This loaf is sweet and flavorful enough to stand on its own.
- It's perfect for sharing. Wrap up a loaf for a friend, neighbor, or someone who needs a little encouragement.
Ingredients for Strawberry Banana Bread
You only need a handful of simple ingredients to make this lovely loaf.
Strawberry Cake Mix
I used one 15.25-ounce box of strawberry cake mix. This provides the foundation for the bread, along with its pretty pink color and sweet strawberry flavor.
Ripe Bananas
You'll need approximately 1¼ cups of mashed ripe bananas. I used about 2¼ large bananas, but three smaller bananas should work, provided you measure the mashed fruit.
The bananas contribute moisture, tenderness, and a subtle banana flavor.
Eggs
Two large eggs help bind the ingredients together and provide structure.
Vegetable Oil
One-third cup of vegetable oil keeps the loaf tender and moist.
All-Purpose Flour
An additional half cup of flour helps balance the moisture from the bananas and creates a more substantial quick-bread texture.
Freeze-Dried Strawberries
Half a cup of broken freeze-dried strawberry pieces adds wonderful concentrated berry flavor.
Don't crush them into powder. You want those lovely little pieces throughout the bread!
Vanilla Extract
A half teaspoon of vanilla rounds out the flavors.
How to Make Strawberry Banana Bread from Cake Mix
This recipe comes together quickly and easily. The hardest part is waiting for the finished loaf to cool before slicing!
Step 1: Prepare Your Pan
Preheat your oven to 350°F.
Prepare a standard 9×5-inch loaf pan with nonstick spray and parchment paper. I like to leave a little parchment extending over the sides to make lifting the loaf easier.
Step 2: Mash the Bananas
Place your ripe bananas in a large mixing bowl and mash them well with a fork. A few small lumps are perfectly fine.
Step 3: Add the Wet Ingredients
Add the eggs, vegetable oil, and vanilla extract to the mashed bananas. Mix until combined.
Step 4: Add the Dry Ingredients
Stir in the strawberry cake mix and all-purpose flour. Mix just until the ingredients come together. There's no need to overmix. The batter should be thick and scoopable, similar to a traditional quick-bread batter.
Step 5: Fold in the Strawberries
Gently fold in the freeze-dried strawberry pieces, distributing them throughout the batter.
Step 6: Fill the Loaf Pan
Transfer the batter to your prepared loaf pan and smooth the top. Make sure the pan isn't filled more than about three-quarters full. If you have excess batter, bake it separately in muffin cups.
Step 7: Bake
Place the loaf in the preheated 350°F oven. My loaf baked for a total of 55 minutes.
At the 50-minute mark, the top was beginning to brown and had developed a beautiful crack down the center. I could see that the exposed center was still moist, so I loosely covered the loaf with aluminum foil.
I returned it to the oven for five more minutes. At 55 minutes, the internal temperature reached 207°F, and a toothpick inserted into the center came out clean. Perfect! Because ovens and banana sizes vary, begin checking around 50 minutes and allow additional time if necessary.
Step 8: Cool and Slice
Let the loaf rest in the pan for approximately 15 minutes. Carefully lift it out using the parchment and transfer it to a wire rack.
Allow it to cool completely before slicing so the tender crumb has time to set. Then slice, serve, and enjoy!
What Does Strawberry Banana Bread Taste Like?
This is where things get interesting!
If you're expecting ordinary strawberry cake, you're in for a surprise.
And if you're expecting traditional banana bread, you'll be surprised again.
The texture falls somewhere between pound cake and banana bread. It's tender, moist, and substantial, with a lovely crumb that holds together beautifully.
The strawberry flavor is the star, thanks especially to those little pieces of freeze-dried fruit.
The banana flavor is more subtle, but it's definitely there. More importantly, the bananas completely change the texture of the finished loaf.
It's an unusual combination, but one that works beautifully.
And while this bread is definitely sweet, I didn't find it overwhelmingly so.
I had originally considered adding a strawberry glaze, but after tasting the finished loaf, I decided to leave it plain.
It simply didn't need anything else!
Tips for Perfect Strawberry Banana Bread
Measure your mashed bananas. Banana sizes vary considerably. Aim for approximately 1¼ cups rather than relying strictly on the number of bananas.
Use freeze-dried strawberries, not dried chewy strawberries. Freeze-dried fruit is lightweight and crisp, with very little moisture.
Don't pulverize the strawberries. Break them into small pieces so you get those wonderful pockets of flavor.
Avoid overmixing. Stir the batter just until the ingredients are incorporated.
Watch the top as it bakes. The sugar in the cake mix encourages browning. If the loaf starts getting too dark before the center is finished, loosely tent it with foil.
Check the center carefully. A clean toothpick is a good indicator of doneness. You can also use an instant-read thermometer. My loaf reached 207°F.
Let the loaf cool before slicing. This helps the crumb set and makes for cleaner slices.
Variations and Additions
I loved this loaf exactly as it was, but there are a few possibilities you might enjoy experimenting with.
White Chocolate Chips: Add a small handful of white chocolate chips for a sweeter, dessert-like variation.
Strawberry Banana Muffins: Try dividing the batter among lined muffin cups, adjusting the baking time and checking for doneness earlier. I haven't tested this version yet.
Strawberry Glaze: If you'd like to dress up the loaf, drizzle it with a simple powdered sugar glaze flavored with vanilla or a drop of strawberry extract.
Strawberry Cream Cheese Spread: Serve a slice with a little sweetened cream cheese for a special breakfast or afternoon treat.
These are suggestions rather than tested variations, but they could be fun to try.
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried strawberries?
I wouldn't recommend a direct substitution without adjusting the recipe. Fresh strawberries contain considerably more moisture, which could affect the texture and baking time. I developed and tested this recipe using freeze-dried strawberries.
Can I leave out the extra flour?
I haven't tested this recipe without the additional half cup of flour. Since the finished loaf had such a lovely texture, I recommend following the recipe as written.
Can I use frozen bananas?
Yes, thawed frozen bananas should work, although I haven't tested them in this particular recipe. Drain off any excess liquid and measure approximately 1¼ cups of mashed banana.
Does this taste like strawberry cake?
Not exactly! Although the recipe starts with strawberry cake mix, the bananas and additional flour give it a more substantial, moist quick-bread texture. The freeze-dried strawberries also contribute a more concentrated berry flavor.
Why Do I Add Flour to this Cake Mix?
I'll admit something else: I've always been a little suspicious of recipes that call for adding extra flour to a boxed cake mix. My biggest concern? Dryness. Cake mixes are already formulated to produce a tender cake, so adding more flour always seemed like a risk. But in this recipe, I decided to give it a try. The mashed bananas introduce quite a bit of moisture, and the additional flour helps balance the batter while providing a little more structure. The result was exactly what I hoped for:This combination worked beautifully, and I wouldn't change a thing.
Does this bread need a glaze?
Not at all! I originally planned to add one but changed my mind after tasting the bread. It's plenty sweet and flavorful without any topping.
How should I store strawberry banana bread?
Once completely cooled, store the loaf in an airtight container at room temperature for up to two days, or refrigerate for up to five days. Because this is a moist banana-based loaf, refrigeration is especially helpful in warm or humid conditions.
Can I freeze this bread?
Yes! Wrap individual cooled slices tightly and place them in a freezer-safe container or bag. Freeze for up to three months for best quality. Thaw before serving.
More Strawberry and Banana Recipes to Try
If you love this combination of flavors, you'll find plenty of other recipes to enjoy here at Out of the Box Baking!
Strawberry Banana Bread (with Coconut)
My original from-scratch strawberry banana bread has a completely different personality, with fresh strawberries, coconut, and a lovely tropical flavor.
Easy Cake Mix Banana Bread
If you love the convenience of baking with a boxed mix, this classic version is another wonderful way to use ripe bananas.
Easy Butter Pecan Banana Bread
This delicious variation combines the flavor of butter pecan cake mix with the goodness of homemade banana bread.
Easy Cake Mix Banana Muffins
For those mornings when you'd rather have individual servings, these simple muffins are a great option.
Got a Box of Strawberry Cake Mix? Here's What to Make With It
Looking for more ways to transform strawberry cake mix into something special? You'll find plenty of inspiration in this collection.
How to Turn a Boxed Cake Mix into Quick Bread
Learn how to use boxed cake mix as the starting point for delicious homemade quick breads.
A Little Loaf of Encouragement
Sometimes the best recipes are the ones you don't plan.
I started the day with a few ripe bananas and a vague idea of making banana bread. A box of strawberry cake mix caught my eye, and before I knew it, I was experimenting with something completely different.
What came out of the oven was a beautiful golden loaf with a rosy pink center and little pockets of strawberry flavor throughout.
And after that first bite, I knew I'd be making it again.
This is the kind of bread I'd love to wrap up and share with someone who needs a little encouragement. It's cheerful, unexpected, and just plain delicious.
Sometimes a simple homemade treat is all it takes to brighten someone's day.
And sometimes, the best baking discoveries happen when you decide to try something new.
Happy baking, friends! Be sure and pin some photos to your Pinterest boards before you go!
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Easy Strawberry Banana Bread (Cake Mix Recipe)
This easy strawberry banana bread starts with a box of strawberry cake mix and transforms into a tender, moist loaf with subtle banana flavor and delicious pockets of freeze-dried strawberries. Somewhere between pound cake and banana bread, it's a sweet treat that doesn't need frosting or glaze!
Ingredients
- 1 box (15.25 ounces) strawberry cake mix
- 1¼ cups mashed ripe bananas (approximately 3 small or 2¼ large)
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup all-purpose flour
- ½ cup freeze-dried strawberries, broken into small pieces
- ½ teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Grease and line a standard 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, mash the ripe bananas.
3. Add eggs, vegetable oil, and vanilla extract. Stir until combined.
4. Add strawberry cake mix and all-purpose flour. Mix just until incorporated.
5. Gently fold in the freeze-dried strawberry pieces.
6. Transfer batter to the prepared loaf pan, filling no more than approximately three-quarters full.
7. Bake for 50–65 minutes, checking for doneness around 50 minutes. Tent loosely with foil if the top begins browning before the center is done.
8. Bake until a toothpick inserted into the center comes out clean. My loaf reached an internal temperature of 207°F at 55 minutes.
9. Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
* Use approximately 1¼ cups of mashed bananas for consistent results.
* Freeze-dried strawberries add concentrated flavor without the extra moisture of fresh berries.
* The additional flour helps create a more substantial quick-bread texture.
* Do not overmix the batter.
* This loaf is sweet enough to serve without a glaze.
* Store airtight at room temperature for up to two days, refrigerate for up to five days, or freeze tightly wrapped slices for up to three months.
* Baking times may vary depending on your oven and loaf pan.
