Recipe By Julie Larche
Published Aug 11th
Prep 15m Cook 1h 15m Additional - Ready In 1h 30m
Servings 1 - 9 x 5 inch loaf pan Calories 308.3

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

Recipe Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 2 eggs
  • ⅓ cup vegetable oil, divided
  • 1 ½ cups white sugar
  • 3 bananas, mashed
  • 1 cup chopped strawberries
  • 1 pinch ground cinnamon

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour loaf pan.
  2. 2 In a large bowl combine flour, baking soda and cinnamon. Set aside.
  3. 3 In a medium bowl blend together with an electric mixer the oil, sugar, eggs and banana until well combined.
  4. 4 Add banana mix to the flour mix. Add the strawberries. Mix with a spoon until combined. Do not overmix.
  5. 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.

Nutrition Facts

  • Calories 308.3
  • Carbohydrate 47.4 g
  • Cholesterol 31 mg
  • Fat 12.8 g
  • Fiber 3.5 g
  • Protein 4.2 g
  • Saturated Fat 1.8 g
  • Sodium 118 mg
  • Sugar 29.4 g


  1. 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. of cocoa. What a great chocolatey and healthy treat!
  2. 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 the oil to 1/3 cup and added a bit of salt vanilla - Read more ...
  3. 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 be much better since the frozen ones kind of just turned to mush when I tried to stir them into the batter. If you want - Read more ...
  4. Very moist & full of flavor. The outside of the bread did start browning too much so I cut the temp down by 25 degrees.
  5. 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 getting too brown to leave in the oven.
  6. 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 the sugar to about 1 cup (and used raw) and I used a combo of alternate grains (cornmeal rice flour buckwheat etc.)to substitute part - Read more ...
  7. 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.
  8. My husband didn't like this bread. He said it tastes like flour... I didn't find it anything special or great either.

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