20 Delicious Strawberry and Banana Recipes for Every Occasion

Bursting with sweet, sun-kissed flavor, strawberries and bananas are the ultimate dynamic duo for creating mouthwatering dishes any day of the week. Whether you’re whipping up a quick breakfast smoothie, a refreshing summer dessert, or a cozy baked treat, this vibrant pair never disappoints. Ready to get inspired? Dive into our roundup of 20 delicious recipes that celebrate these beloved fruits in the most delightful ways!

Banana Strawberry Pancakes

Hooray for mornings that deserve something spectacular! These banana strawberry pancakes are basically a fruity party on a plate, turning your ordinary breakfast into a celebration that’ll make your taste buds do a happy dance. Forget boring flapjacks—we’re talking fluffy clouds of joy with sweet berry surprises in every bite.

Ingredients

For the pancake batter:
– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp melted butter
– 1 ripe banana, mashed

For the strawberry filling:
– 1 cup fresh strawberries, diced
– 2 tbsp granulated sugar
– 1 tsp lemon juice

Instructions

1. Combine 1 cup flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
2. Whisk 1 cup buttermilk, 1 egg, and 2 tbsp melted butter in a separate bowl until smooth.
3. Mash 1 ripe banana thoroughly with a fork until no large chunks remain.
4. Tip: Don’t overmix the batter—lumps are perfectly fine and create fluffier pancakes.
5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
6. Fold the mashed banana into the batter using a spatula.
7. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter.
8. Combine 1 cup diced strawberries, 2 tbsp sugar, and 1 tsp lemon juice in a small bowl.
9. Let the strawberry mixture sit for 5 minutes to release its natural juices.
10. Pour 1/4 cup portions of batter onto the hot skillet.
11. Immediately sprinkle 1 tbsp of the strawberry mixture onto each pancake.
12. Tip: Wait for bubbles to form across the entire surface before flipping—this ensures they’re cooked through.
13. Cook for 2-3 minutes until the edges look set and bubbles pop without filling in.
14. Flip each pancake carefully and cook for another 1-2 minutes until golden brown.
15. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
16. Transfer to plates and serve immediately.

Deliciously tender with pockets of warm, jammy strawberries, these pancakes offer the perfect balance of sweet banana and tart berry flavors. Drizzle with maple syrup or get fancy with a dollop of whipped cream and extra fresh berries for a breakfast that feels downright decadent. They’re so good, you might just find yourself making them for dinner too!

Strawberry Banana Oatmeal

Sick of the same old breakfast routine that makes you want to hit snooze until lunch? Let’s shake things up with a bowl of Strawberry Banana Oatmeal that’s basically a hug for your taste buds—warm, fruity, and guaranteed to make mornings feel less Monday-ish.

Ingredients

• For the oatmeal base:
  • 1 cup old-fashioned rolled oats
  • 2 cups water
  • 1/4 tsp salt
• For the fruit mix-in:
  • 1 ripe banana, mashed
  • 1 cup fresh strawberries, hulled and sliced
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
• For serving (optional):
  • 1/4 cup chopped walnuts
  • Extra sliced strawberries for garnish

Instructions

1. Combine 1 cup old-fashioned rolled oats, 2 cups water, and 1/4 tsp salt in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
3. Reduce the heat to low immediately once boiling.
4. Simmer the oats uncovered for 5 minutes, stirring every 60 seconds to prevent sticking.
5. Mash 1 ripe banana thoroughly with a fork in a small bowl until no large chunks remain.
6. Add the mashed banana, 1 cup sliced strawberries, 1 tbsp maple syrup, and 1/2 tsp vanilla extract to the oatmeal.
7. Stir all ingredients together until fully incorporated and the strawberries are slightly softened, about 2 minutes. Tip: For creamier oatmeal, let it sit off the heat for 1 minute before serving—the oats will absorb extra liquid.
8. Check that the oatmeal has thickened to your desired consistency; it should coat the back of a spoon without being runny.
9. Remove the saucepan from the heat.
10. Divide the oatmeal evenly between two bowls. Tip: Rinse your measuring cup with water before scooping sticky ingredients like maple syrup—it’ll slide right out!
11. Sprinkle 1/4 cup chopped walnuts over each serving if using.
12. Garnish with extra sliced strawberries for a pop of color. Tip: Hull strawberries easily by pushing a straw through the bottom center until the stem pops off.

Now, that first spoonful delivers a cozy, creamy texture with bursts of sweet strawberry and mellow banana—like dessert decided to be nutritious. Not only does it taste like a lazy Sunday morning, but it’s also sturdy enough to pack in a jar for an on-the-go breakfast that won’t judge your 8 a.m. hustle.

Strawberry Banana Yogurt Parfait

Kickstart your day with a parfait that’s basically a party in a glass—this strawberry banana yogurt situation is so delightfully simple, even your morning brain can handle it. We’re talking layers of creamy, dreamy goodness that’ll make you forget you’re technically eating something healthy, all while looking fancy enough to impress your brunch squad. Honestly, it’s the edible equivalent of hitting the snooze button and still feeling productive.

Ingredients

For the yogurt base:

• 2 cups plain Greek yogurt
• 2 tbsp honey
• 1 tsp vanilla extract

For the fruit layers:

• 1 cup fresh strawberries, hulled and sliced
• 1 ripe banana, sliced into ¼-inch rounds
• 1 tbsp lemon juice

For the crunchy topping:

• ½ cup granola

Instructions

1. In a medium bowl, combine 2 cups plain Greek yogurt, 2 tbsp honey, and 1 tsp vanilla extract, stirring until fully blended and smooth.
2. Place 1 cup sliced strawberries and 1 sliced banana in a separate small bowl, then drizzle with 1 tbsp lemon juice and gently toss to coat all fruit pieces evenly—this prevents browning and adds a zesty kick.
3. Spoon about ¼ cup of the yogurt mixture into the bottom of a 12-ounce parfait glass or jar, spreading it into an even layer with the back of the spoon.
4. Add a layer of the lemon-tossed strawberries and bananas, using roughly one-third of the total fruit, and press down lightly to eliminate air pockets.
5. Repeat the layering process twice more, alternating yogurt and fruit, ending with a final yogurt layer on top.
6. Sprinkle ½ cup granola evenly over the final yogurt layer, pressing gently so it adheres but doesn’t sink.
7. Chill the parfait in the refrigerator for at least 15 minutes to allow the flavors to meld and the granola to soften slightly—this step is key for that perfect creamy-crunchy contrast.

The result is a textural masterpiece: cool, velvety yogurt against juicy, bright fruit and a satisfying granola crunch. Serve it layered tall in clear glasses to show off those Instagram-worthy stripes, or mix it all together for a chaotic-but-delicious breakfast mashup. Either way, it’s a morning win that tastes like dessert but acts like a responsible adult.

Banana Strawberry Bread

Finally, a banana bread that actually makes you excited about those sad, spotty bananas languishing on your counter! This strawberry-studded version is like giving your classic loaf a fruity makeover that’ll have your taste buds doing a happy dance. Trust me, this is the only acceptable way to use up overripe bananas that doesn’t involve guilt-tripping your family into eating them.

Ingredients

For the wet ingredients:
– 3 very ripe bananas, mashed (about 1 1/2 cups)
– 1/2 cup unsalted butter, melted and cooled
– 2 large eggs
– 1 tsp vanilla extract

For the dry ingredients:
– 2 cups all-purpose flour
– 3/4 cup granulated sugar
– 1 tsp baking soda
– 1/2 tsp salt

For the strawberries:
– 1 1/2 cups fresh strawberries, diced

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small chunks remaining.
3. Add the melted butter to the mashed bananas and stir until fully combined.
4. Crack the eggs into the banana mixture and whisk vigorously for about 30 seconds until the mixture becomes slightly frothy.
5. Stir in the vanilla extract until evenly distributed throughout the wet ingredients.
6. In a separate medium bowl, whisk together the flour, sugar, baking soda, and salt for exactly 20 seconds to ensure even distribution.
7. Tip: Don’t overmix the dry ingredients – a quick whisk prevents tough bread!
8. Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined, with some flour streaks still visible.
9. Gently fold in the diced strawberries until evenly distributed throughout the batter.
10. Tip: Toss your diced strawberries in 1 tablespoon of flour before adding to prevent sinking!
11. Pour the batter into your prepared loaf pan and spread evenly with the spatula.
12. Bake at 350°F for 55-65 minutes, until a toothpick inserted into the center comes out clean with just a few moist crumbs.
13. Tip: If the top browns too quickly, tent with aluminum foil during the last 15 minutes of baking.
14. Remove the bread from the oven and let it cool in the pan for 15 minutes.
15. Carefully transfer the bread to a wire rack to cool completely before slicing.

Keep in mind this beauty develops even more flavor overnight, so if you can resist slicing immediately, you’ll be rewarded with an even more intense banana-strawberry harmony. The texture walks that perfect line between tender crumb and satisfying density, with juicy berry pockets that burst with sweetness in every bite. Seriously, try it toasted with a schmear of cream cheese for breakfast – it’s basically dessert masquerading as responsible adult food.

Strawberry Banana Chia Pudding

Zesty, zippy, and downright zany—this strawberry banana chia pudding is basically breakfast dessert that’s actually good for you. Who knew chia seeds could be this much fun? Get ready to dive into a creamy, dreamy bowl of fruity goodness that’ll make your mornings feel like a party.

Ingredients

• For the pudding base:
  • 1/2 cup chia seeds
  • 2 cups unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
• For the strawberry banana topping:
  • 1 cup fresh strawberries, hulled and sliced
  • 1 ripe banana, sliced
  • 1 tablespoon honey
  • 1/2 teaspoon lemon juice

Instructions

1. Combine 1/2 cup chia seeds and 2 cups unsweetened almond milk in a medium bowl.
2. Whisk vigorously for 1 minute to prevent clumping—chia seeds love to stick together, so show them who’s boss!
3. Add 2 tablespoons maple syrup and 1 teaspoon vanilla extract to the bowl.
4. Whisk again until everything is fully incorporated.
5. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for maximum creaminess.
6. While the pudding sets, combine 1 cup sliced strawberries, 1 sliced banana, 1 tablespoon honey, and 1/2 teaspoon lemon juice in a separate bowl.
7. Gently mash the fruit mixture with a fork until it reaches a chunky compote consistency—don’t overdo it, we’re going for texture, not baby food!
8. Let the fruit mixture sit at room temperature for 10 minutes to allow the flavors to meld.
9. Remove the chia pudding from the refrigerator and give it a good stir to check the thickness.
10. Layer the chia pudding and fruit compote in serving glasses, starting with pudding and topping with fruit.
11. Serve immediately, or refrigerate for up to 2 days—the flavors get even better as they mingle!

This pudding transforms into a silky, spoonable delight with little pops of strawberry and sweet banana throughout. Try it layered in a mason jar for a portable breakfast, or top with granola for some satisfying crunch—either way, it’s a fruity fiesta in a bowl!

Strawberry Banana French Toast

Aren’t you tired of French toast that’s about as exciting as watching paint dry? Let’s transform this breakfast classic into a fruity fiesta that’ll make your taste buds do a happy dance! This strawberry banana French toast is basically dessert masquerading as breakfast, and we’re totally here for it.

Ingredients

For the French Toast Batter:
– 4 large eggs
– 1 cup whole milk
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon salt

For Assembly:
– 8 slices thick-cut brioche bread
– 2 tablespoons unsalted butter
– 1 cup sliced fresh strawberries
– 1 large banana, sliced
– Maple syrup for serving

Instructions

1. Crack 4 large eggs into a shallow baking dish.
2. Pour 1 cup whole milk over the eggs.
3. Add 2 tablespoons granulated sugar to the mixture.
4. Measure 1 teaspoon vanilla extract and add it to the dish.
5. Sprinkle ½ teaspoon ground cinnamon over the liquid ingredients.
6. Add ¼ teaspoon salt to balance the sweetness.
7. Whisk everything together vigorously until completely smooth and no egg strands remain.
8. Heat a large non-stick skillet or griddle over medium heat.
9. Melt 1 tablespoon unsalted butter in the hot skillet, swirling to coat the surface evenly.
10. Dip one slice of brioche bread into the egg mixture, letting it soak for 15 seconds per side.
11. Place the soaked bread slice in the hot skillet.
12. Cook for 3-4 minutes until the bottom is golden brown and crisp.
13. Flip the French toast using a spatula.
14. Cook the second side for another 3-4 minutes until equally golden.
15. Transfer the cooked French toast to a wire rack to prevent sogginess.
16. Repeat steps 10-15 with remaining bread slices, adding more butter as needed.
17. Arrange two slices of French toast on each serving plate.
18. Top evenly with 1 cup sliced fresh strawberries.
19. Distribute sliced banana over the strawberries.
20. Drizzle generously with maple syrup.
21. Serve immediately while hot and crisp.

Pro tip: Letting the bread soak for exactly 15 seconds per side gives you that perfect custardy interior without making it soggy. Plus, cooking over medium heat ensures golden perfection without burning, and using a wire rack keeps the bottom crisp while you finish the batch. Perfectly golden and crisp on the outside with a soft, custardy center, this French toast delivers sweet strawberry freshness and creamy banana richness in every bite. Pile it high with extra berries and a waterfall of maple syrup for the ultimate weekend brunch centerpiece that might just become your new breakfast obsession!

Banana Strawberry Muffins

Virtually every fruit bowl has that one sad banana turning brown and those strawberries getting a little too friendly with mold—but fear not, these Banana Strawberry Muffins are here to rescue your produce from certain doom and transform them into something spectacularly delicious!

Ingredients

For the dry ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking soda
– 1/2 tsp salt

For the wet ingredients:
– 2 large overripe bananas, mashed
– 1/2 cup unsalted butter, melted and cooled
– 2 large eggs
– 1 tsp vanilla extract

For the fruit mix-in:
– 1 cup fresh strawberries, diced

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a separate medium bowl, mash 2 large overripe bananas with a fork until smooth.
4. Add 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract to the mashed bananas, whisking until the mixture is uniform.
5. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined—do not overmix.
6. Gently fold in 1 cup diced fresh strawberries until evenly distributed throughout the batter.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
8. Bake at 375°F for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
10. Allow muffins to cool completely on the rack before serving.

Delightfully moist with bursts of sweet strawberry, these muffins have a tender crumb thanks to the banana magic. Devour them warm with a pat of butter for breakfast, or pack them for a picnic—they’re so good, you might need to hide a few from your family!

Strawberry Banana Salad

Zesty, zany, and downright zippy—this isn’t your grandma’s fruit salad! We’re taking strawberries and bananas on a flavor adventure that’ll make your taste buds do a happy dance. Get ready to toss tradition aside and dive into a bowl of pure, unapologetic deliciousness.

Ingredients

– For the fruit base: 2 cups fresh strawberries (hulled and sliced), 2 large bananas (peeled and sliced)
– For the honey-lime dressing: 2 tbsp honey, 1 tbsp fresh lime juice, 1 tsp poppy seeds
– For the creamy topping: 1/4 cup plain Greek yogurt, 1 tbsp chopped fresh mint

Instructions

1. Wash the strawberries under cool running water and pat them completely dry with paper towels.
2. Remove the green leafy tops from the strawberries using a paring knife or strawberry huller.
3. Slice the strawberries into uniform 1/4-inch thick pieces and place them in a large mixing bowl.
4. Peel the bananas and slice them into 1/2-inch thick rounds directly into the bowl with the strawberries.
5. In a small separate bowl, whisk together the honey and fresh lime juice until fully combined.
6. Stir the poppy seeds into the honey-lime mixture until evenly distributed.
7. Pour the dressing over the prepared fruit in the large mixing bowl.
8. Gently toss the fruit and dressing together using a rubber spatula until every piece is coated.
9. In another small bowl, combine the Greek yogurt and chopped fresh mint.
10. Dollop the minted yogurt over the dressed fruit salad just before serving.
11. Serve immediately in individual bowls or one large serving dish.

Keep this vibrant salad chilled until the very last moment—the bananas will stay perfectly firm and the strawberries won’t get soggy. The creamy yogurt topping creates delightful cool pockets against the sweet-tart fruit, while the poppy seeds add a satisfying little crunch. Try serving it over grilled pound cake for an instant dessert upgrade or alongside spicy grilled chicken to balance out the heat!

Strawberry Banana Ice Cream

Ready to ditch the ice cream churn and still get that dreamy frozen treat? This no-churn strawberry banana ice cream is basically magic—frozen fruit transforms into creamy perfection faster than you can say “brain freeze.” It’s the ultimate healthy-ish dessert that’ll make you feel like a kitchen wizard without any fancy equipment.

Ingredients

For the frozen fruit base:
– 2 cups frozen strawberries
– 1 cup frozen banana slices

For the creamy blend:
– 1/2 cup heavy cream
– 2 tbsp honey
– 1 tsp vanilla extract

Instructions

1. Place 2 cups frozen strawberries and 1 cup frozen banana slices in a food processor.
2. Pulse the frozen fruit for 30 seconds until it forms coarse crumbs.
3. Add 1/2 cup heavy cream, 2 tbsp honey, and 1 tsp vanilla extract to the food processor.
4. Process the mixture on high speed for 2-3 minutes until completely smooth and creamy.
5. Scrape down the sides of the food processor bowl with a spatula to incorporate any unblended bits.
6. Process for another 30 seconds to ensure perfect consistency.
7. Transfer the ice cream mixture to a freezer-safe container.
8. Freeze the ice cream for at least 4 hours at 0°F until firm.
9. Let the ice cream sit at room temperature for 5 minutes before scooping.

Creamy, dreamy, and ridiculously simple—this ice cream delivers that perfect soft-serve texture with bright strawberry sweetness balanced by banana’s natural creaminess. Try serving it in waffle cones with fresh berry slices for extra pizzazz, or layer it with granola for an epic ice cream parfait situation that’ll have everyone begging for your secret recipe.

Banana Strawberry Crepes

Rise and shine, sleepyheads! These banana strawberry crepes are about to turn your morning from “meh” to magnificent faster than you can say “more maple syrup, please.” They’re the perfect excuse to play with your food while looking ridiculously sophisticated doing it.

Ingredients

For the Crepe Batter:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tablespoons melted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt

For the Filling:

• 2 ripe bananas
• 1 cup fresh strawberries
• 1/4 cup cream cheese
• 2 tablespoons powdered sugar

For Cooking & Serving:

• 1 tablespoon vegetable oil
• 2 tablespoons maple syrup

Instructions

1. Whisk together 1 cup all-purpose flour, 2 large eggs, and 1 1/4 cups whole milk in a medium bowl until smooth.
2. Stir in 2 tablespoons melted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt until fully combined.
3. Let the batter rest for 15 minutes at room temperature to allow the gluten to relax.
4. Heat a 10-inch non-stick skillet over medium heat and brush with 1 teaspoon vegetable oil.
5. Pour 1/4 cup batter into the center of the hot skillet.
6. Immediately tilt and rotate the skillet to spread the batter into a thin, even circle.
7. Cook for 60-90 seconds until the edges look dry and the bottom develops light golden spots.
8. Flip the crepe using a thin spatula and cook for another 45-60 seconds until lightly browned.
9. Transfer the cooked crepe to a plate and repeat with remaining batter, adding more oil as needed.
10. Slice 2 ripe bananas and 1 cup fresh strawberries into thin pieces.
11. Beat 1/4 cup cream cheese with 2 tablespoons powdered sugar until smooth and spreadable.
12. Spread 1 tablespoon of the sweetened cream cheese mixture onto the center of each crepe.
13. Arrange banana and strawberry slices over the cream cheese in a single layer.
14. Fold the crepe in half, then fold again into quarters to form a triangle.
15. Drizzle each folded crepe with 2 tablespoons maple syrup before serving.

Melt-in-your-mouth magic happens when the tender crepe wraps around that creamy filling and fresh fruit. The bananas bring their mellow sweetness while the strawberries provide just enough tartness to keep things interesting. Try stacking them like edible origami or rolling them up burrito-style for maximum portability during your morning dash out the door.

Strawberry Banana Protein Shake

Fabulously tired of that 3 PM slump hitting harder than your alarm clock? Let’s blend our way to victory with a strawberry banana protein shake that’ll make your taste buds do a happy dance while secretly fueling your body like a superhero in disguise.

Ingredients

For the protein base:

• 1 scoop vanilla protein powder
• 1 cup unsweetened almond milk

For the fruit blend:

• 1 cup frozen strawberries
• 1 medium banana, sliced

For the creamy finish:

• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1/2 tsp vanilla extract

Instructions

1. Measure 1 scoop of vanilla protein powder into your blender.
2. Pour 1 cup of unsweetened almond milk directly over the protein powder.
3. Add 1 cup of frozen strawberries to the blender (tip: using frozen fruit eliminates the need for ice and creates a thicker, creamier texture).
4. Slice 1 medium banana and add it to the mixture.
5. Scoop in 1/2 cup of plain Greek yogurt (tip: Greek yogurt adds extra protein while making the shake luxuriously creamy).
6. Drizzle 1 tablespoon of honey over the ingredients.
7. Add 1/2 teaspoon of vanilla extract to enhance the flavor profile.
8. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth (tip: if the shake seems too thick, add another tablespoon of almond milk and blend for 15 more seconds).
9. Pour the finished shake immediately into a tall glass.

Now that’s what we call a proper pick-me-up! The texture lands somewhere between a milkshake and velvet clouds, with the sweet strawberry-banana duo playing nicely against the subtle vanilla backdrop. Try serving it in a chilled mason jar with a colorful straw for maximum Instagram-worthy vibes, or pour it into popsicle molds for a frozen treat that’ll make your future self thank you.

Strawberry Banana Sorbet

Juggling summer heat and sweet cravings? This strawberry banana sorbet is your new frosty best friend—no fancy ice cream maker required, just pure fruity magic that’ll make your taste buds do a happy dance. It’s the ultimate cool-down treat that’s as easy as blending and freezing, because who has time for complicated desserts when the sun’s blazing?

Ingredients

For the sorbet base:

• 2 cups frozen strawberries
• 1 large ripe banana, sliced and frozen
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice

Instructions

1. Combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat.
2. Stir constantly until the sugar fully dissolves, about 2–3 minutes, then remove from heat to cool completely. Tip: Cooling the syrup prevents icy crystals in your sorbet.
3. Add 2 cups frozen strawberries, 1 large frozen banana, the cooled sugar syrup, and 1 tablespoon fresh lemon juice to a high-speed blender.
4. Blend on high until completely smooth, scraping down the sides as needed, about 1–2 minutes. Tip: If the mixture is too thick, add 1 tablespoon of water at a time until it blends easily.
5. Transfer the blended mixture to a loaf pan or freezer-safe container.
6. Freeze for at least 4 hours, or until firm. Tip: For a creamier texture, stir the sorbet every 30 minutes during the first 2 hours of freezing.
7. Scoop and serve immediately.

Unbelievably smooth and bursting with bright berry-banana vibes, this sorbet melts into a velvety pool of summer joy. Try serving it in hollowed-out lemon halves for a zesty presentation, or layer it with fresh mint leaves for an extra refreshing twist.

Banana Strawberry Waffles

Zesty mornings call for something spectacular, and these banana strawberry waffles are basically a party on a plate that’ll make your taste buds do a happy dance. Picture golden, crispy waffles packed with sweet banana chunks and juicy strawberry bits—it’s the breakfast equivalent of finding money in your pocket. Trust me, your regular waffle routine is about to get a major upgrade.

Ingredients

For the waffle batter:
– 2 cups all-purpose flour
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 2 large eggs
– 1 3/4 cups whole milk
– 1/3 cup vegetable oil
– 1 tsp vanilla extract
– 1 ripe banana, mashed
– 1/2 cup fresh strawberries, diced

For serving:
– 1 cup fresh strawberries, sliced
– 2 tbsp maple syrup
– 1/2 cup whipped cream

Instructions

1. Preheat your waffle iron to 375°F and lightly grease it with cooking spray.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
3. In a separate bowl, beat 2 large eggs until frothy, about 1 minute.
4. Add 1 3/4 cups whole milk, 1/3 cup vegetable oil, and 1 tsp vanilla extract to the eggs, whisking until fully incorporated.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix! (Tip: A few lumps are fine and will keep your waffles tender.)
6. Fold in 1 mashed ripe banana and 1/2 cup diced fresh strawberries until evenly distributed.
7. Pour 1/2 cup of batter onto the center of the preheated waffle iron.
8. Close the lid and cook for 4–5 minutes, or until the waffle is golden brown and crisp. (Tip: Avoid peeking too early—steam escape can lead to uneven cooking.)
9. Carefully remove the waffle with tongs and repeat with remaining batter.
10. Serve immediately topped with 1 cup sliced fresh strawberries, 2 tbsp maple syrup, and 1/2 cup whipped cream. (Tip: For extra flair, dust with powdered sugar or add a sprinkle of cinnamon.)

Vibrant and satisfying, these waffles boast a fluffy interior with delightful bursts of strawberry and banana in every bite. The crispy edges give way to a moist, fruit-studded center that pairs perfectly with the cool whipped cream and sweet syrup. Try stacking them high for a brunch centerpiece or enjoy them picnic-style with extra fresh berries on the side—they’re practically begging for a sunny morning and good company.

Strawberry Banana Granola Bars

Hangry? We’ve all been there, staring into the abyss of your pantry, but fear not! These Strawberry Banana Granola Bars are here to save your snack time from monotony with a fruity punch that’ll make your taste buds do a happy dance.

Ingredients

For the Base:
– 2 cups rolled oats
– 1 cup chopped dried strawberries
– 1/2 cup mashed ripe banana (about 1 large banana)
– 1/4 cup honey
– 2 tbsp melted coconut oil
– 1/2 tsp vanilla extract
For Binding & Flavor:
– 1/4 cup almond butter
– 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal later.
2. In a large bowl, combine 2 cups rolled oats, 1 cup chopped dried strawberries, and 1/4 tsp salt, mixing until evenly distributed.
3. In a separate medium bowl, mash 1 large ripe banana with a fork until smooth, then stir in 1/4 cup honey, 2 tbsp melted coconut oil, 1/4 cup almond butter, and 1/2 tsp vanilla extract until the mixture is well blended. Tip: If the almond butter is stiff, warm it slightly for easier mixing.
4. Pour the wet ingredients into the dry oat-strawberry mixture and fold everything together until the oats are fully coated and no dry spots remain.
5. Transfer the mixture to the prepared baking pan and press it down firmly and evenly with the back of a spatula or your hands. Tip: Pressing hard ensures the bars hold together after baking—no crumbly disasters!
6. Bake in the preheated oven for 20–25 minutes, or until the edges turn golden brown and the center feels set to the touch.
7. Remove the pan from the oven and let it cool completely in the pan on a wire rack for at least 1 hour. Tip: For clean cuts, chill the bars in the refrigerator for 30 minutes before slicing.
8. Lift the bars out using the parchment paper overhang, place on a cutting board, and slice into 8–10 even bars with a sharp knife.
Zesty and chewy, these bars boast a delightful texture with pops of strawberry sweetness balanced by the mellow banana. Crumble one over yogurt for a parfait twist, or just grab one on the go—they’re practically begging to be devoured!

Strawberry Banana Popsicles

Hooray for frozen treats that don’t require turning your kitchen into a science lab! These strawberry banana popsicles are the ultimate warm-weather rescue mission, delivering that nostalgic fruit-punch flavor without any of the artificial nonsense. Seriously, they’re so simple even your blender will be shocked at how little work it has to do.

Ingredients

For the popsicle base:

• 2 cups fresh strawberries, hulled and halved
• 2 ripe bananas, peeled and sliced
• 1/2 cup plain Greek yogurt
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Instructions

1. Combine 2 cups fresh strawberries, 2 sliced bananas, 1/2 cup Greek yogurt, 2 tablespoons honey, and 1 teaspoon vanilla extract in your blender.
2. Blend on high speed for 45-60 seconds until completely smooth and no fruit chunks remain.
3. Tip: Tap the blender jar firmly on the counter to release any air bubbles—this prevents icy pockets in your finished popsicles.
4. Carefully pour the mixture into 6 popsicle molds, leaving 1/4 inch of space at the top for expansion.
5. Insert popsicle sticks at a slight angle rather than straight down—this creates better leverage for pulling them out later.
6. Freeze for at least 6 hours or overnight until completely solid.
7. Tip: Run warm water over the outside of the molds for exactly 15 seconds to release popsicles cleanly without melting them.
8. Serve immediately or store in an airtight freezer bag for up to 2 months.
9. Tip: For picture-perfect stripes, layer thin strawberry slices against the mold walls before pouring in the base mixture.

Oh my creamy dreamsicle! The Greek yogurt gives these pops an almost ice-cream-like creaminess that contrasts beautifully with the bright berry tang. Try rolling the edges in crushed graham crackers for a deconstructed cheesecake vibe, or drizzle with melted dark chocolate for an extra fancy pants presentation.

Banana Strawberry Jam

Ready to rescue those sad bananas from certain doom? This banana strawberry jam is the superhero of your pantry, swooping in to transform overripe fruit into a spread so delicious it’ll make your toast do a happy dance. Forget boring preserves—this vibrant concoction brings together the best of both fruity worlds in a jar of pure joy.

Ingredients

For the fruit base:
– 2 cups mashed very ripe bananas
– 2 cups chopped fresh strawberries
– 1 cup granulated sugar

For cooking and finishing:
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon cinnamon

Instructions

1. Combine 2 cups mashed very ripe bananas, 2 cups chopped fresh strawberries, and 1 cup granulated sugar in a heavy-bottomed saucepan.
2. Stir the mixture constantly over medium heat until the sugar completely dissolves, about 3-4 minutes.
3. Add 2 tablespoons lemon juice to balance the sweetness and prevent browning.
4. Reduce heat to low and simmer the jam for 20-25 minutes, stirring every 2 minutes to prevent sticking.
5. Test the jam’s thickness by placing a small spoonful on a chilled plate—it should wrinkle when pushed with your finger.
6. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon cinnamon for depth of flavor.
7. Remove the saucepan from heat and let the jam cool for 15 minutes before transferring to jars.
8. Store the jam in airtight containers in the refrigerator immediately after cooling.

Lusciously thick with chunks of strawberry swimming in sweet banana goodness, this jam brings sunshine to even the dreariest breakfast. Spread it thick on warm biscuits, swirl it into yogurt, or get wild and use it as a filling for thumbprint cookies—this versatile spread plays well with everything from pancakes to cheese boards.

Strawberry Banana Trifle

Yikes, have you ever stared at a pile of ripe bananas and strawberries and thought, “This looks like a dessert emergency waiting to happen”? Well, fear not, because this Strawberry Banana Trifle is about to become your go-to rescue mission—a glorious, no-bake masterpiece that’s as easy to whip up as it is to devour. Let’s turn that fruit frenzy into a layered dream you’ll want to face-plant into.

Ingredients

For the fruit layer:
– 2 cups fresh strawberries, hulled and sliced
– 2 ripe bananas, sliced
– 1 tbsp granulated sugar

For the cream layer:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract

For assembly:
– 1 (12 oz) pound cake, cut into 1-inch cubes
– 1/2 cup strawberry jam

Instructions

1. Combine the sliced strawberries, sliced bananas, and 1 tbsp granulated sugar in a medium bowl, then set aside for 10 minutes to macerate and release natural juices.
2. Tip: Macerating the fruit not only sweetens it but prevents the bananas from browning too quickly—genius, right?
3. In a large mixing bowl, pour 2 cups heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract.
4. Use an electric mixer on medium-high speed to whip the cream mixture until stiff peaks form, about 3–4 minutes.
5. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for faster, fluffier whipped cream—no soupy disasters here!
6. Arrange half of the 1-inch pound cake cubes in an even layer at the bottom of a trifle dish or large glass bowl.
7. Spread half of the 1/2 cup strawberry jam evenly over the pound cake layer using a spoon or offset spatula.
8. Spoon half of the macerated strawberry-banana mixture (including juices) over the jam layer.
9. Top with half of the whipped cream, spreading it gently to cover the fruit completely.
10. Repeat the layers: add the remaining pound cake cubes, strawberry jam, fruit mixture, and whipped cream.
11. Tip: For a stunning presentation, press a few extra strawberry slices against the glass sides of the bowl before adding the final cream layer—it’s Instagram gold!
12. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours, to let the flavors meld.

Every spoonful of this trifle is a textural party—creamy clouds, juicy fruit bursts, and cake that’s soaked up all the goodness without turning to mush. Serve it in individual mason jars for a portable picnic treat, or just grab a giant spoon and declare the whole bowl your personal victory lap.

Strawberry Banana Cheesecake

Mmm, what happens when you take the classic flavor combo of strawberries and bananas and give it a cheesecake glow-up? You get this ridiculously creamy, dreamy dessert that’s basically a fruit salad in party clothes—and trust me, your taste buds will RSVP ‘yes’ immediately. Let’s get baking!

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 24 oz cream cheese, softened to room temperature
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2 medium)
• 1 cup diced fresh strawberries

Instructions

1. Preheat your oven to 325°F.
2. Combine the graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a measuring cup to compact it—this prevents a crumbly crust later!
4. Bake the crust for 10 minutes, then remove and let it cool slightly.
5. In a large bowl, beat the softened cream cheese and ¾ cup sugar with an electric mixer on medium speed until completely smooth and lump-free, about 2 minutes.
6. Add the eggs one at a time, beating just until each is incorporated. Tip: Don’t overmix after adding eggs to avoid cracking.
7. Mix in the vanilla extract, mashed bananas, and diced strawberries until evenly distributed.
8. Pour the filling over the prepared crust and smooth the top with a spatula.
9. Bake at 325°F for 50–55 minutes, until the edges are set but the center still jiggles slightly. Tip: Run a knife around the edge right after baking to help prevent sinking.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
11. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.

Perfectly creamy with pockets of sweet strawberry and mellow banana, this cheesecake is a textural dream. Serve it chilled with a drizzle of strawberry sauce or a dollop of whipped cream for extra flair—it’s basically dessert happiness in sliceable form.

Banana Strawberry Tart

Zesty, zingy, and downright zany—this banana strawberry tart is the dessert equivalent of a tropical vacation for your taste buds, minus the sunburn and questionable souvenir shops. It’s the kind of treat that’ll make you feel like a pastry pro, even if your last baking adventure involved setting off the smoke alarm. Get ready to whip up a sweet symphony that’s as fun to make as it is to devour!

Ingredients

– For the crust: 1 ½ cups all-purpose flour, ½ cup unsalted butter (cold, cubed), ¼ cup granulated sugar, 1 large egg yolk, 2 tbsp ice water
– For the filling: 4 ripe bananas (sliced), 2 cups fresh strawberries (hulled and sliced), ½ cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice
– For assembly: 1 large egg (beaten, for egg wash), 2 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan with removable bottom.
2. In a food processor, pulse 1 ½ cups all-purpose flour, ½ cup cold cubed unsalted butter, and ¼ cup granulated sugar until the mixture resembles coarse crumbs.
3. Add 1 large egg yolk and 2 tbsp ice water, then pulse just until the dough comes together. Tip: Don’t overmix—this keeps the crust tender and flaky.
4. Press the dough evenly into the prepared tart pan, covering the bottom and sides, then prick the base all over with a fork.
5. Freeze the crust for 15 minutes to prevent shrinking during baking.
6. Line the chilled crust with parchment paper and fill with pie weights or dried beans.
7. Blind bake the crust for 15 minutes at 375°F (190°C), then remove the weights and parchment.
8. Brush the crust with beaten egg wash and sprinkle with 2 tbsp turbinado sugar for a glossy, crunchy finish.
9. Bake for another 10 minutes at 375°F (190°C) until golden brown, then cool completely on a wire rack.
10. In a medium saucepan, combine 4 sliced ripe bananas, 2 cups sliced strawberries, ½ cup granulated sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice.
11. Cook over medium heat, stirring constantly, for 8–10 minutes until the mixture thickens and bubbles. Tip: Mash some bananas as you stir for a smoother, jam-like consistency.
12. Remove from heat and let cool for 5 minutes, then spread the filling into the cooled crust.
13. Refrigerate the tart for at least 2 hours until set. Tip: Chill it uncovered to avoid condensation making the crust soggy.

A buttery, crisp crust cradles a luscious banana-strawberry filling that’s both sweet and tangy, with a texture that’s part custard, part fruit jam. Serve it chilled with a dollop of whipped cream or, for a playful twist, top with toasted coconut flakes and a drizzle of dark chocolate—because why should fruit tarts have all the fun?

Summary

Culinary creativity awaits with these 20 strawberry and banana recipes perfect for any occasion! From breakfast treats to refreshing desserts, there’s something delicious for everyone. We hope you find new favorites to share with family and friends. Try a recipe this week and let us know which one you loved most in the comments below—and don’t forget to pin your favorites on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.