Rating: 3.57 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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!

Recipe Summary test

15 mins
25 mins
40 mins
2 loaves


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 5x9-inch bread pans.

  • Place strawberries in a bowl and sprinkle with 1 tablespoon sugar.

  • 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.

  • 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.

  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.

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.

Nutrition Facts

130 calories; protein 3.3g; carbohydrates 22.4g; fat 3.4g; cholesterol 37.2mg; sodium 63.8mg. Full Nutrition