Strawberry Banana Bread
Ingredients
- 1 large egg
- 1/2 cup light brown sugar
packed
- 1/3 cup canola or vegetable oil
liquid-state coconut oil may be substituted
- 1/4 cup granulated sugar
- 1/4 cup sour cream
lite is okay; or Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
plus additional if necessary, see step 4 in directions
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- or to taste1/2 teaspoon salt
- 1 cup mashed ripe bananas
about 2 large or 3 small bananas
- 1 1/2 cups fresh strawberries
quartered and tossed in 3 tablespoons all-purpose flour
Directions
- 1
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
- 2
To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
- 3
Add 1 1/4 cups flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- 4
Add the bananas and fold gently to combine.
- 5
Add the strawberries tossed in 3 tablespoons flour and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to 1/4 cup additional flour. All bananas and strawberries vary in their moisture content and the consistency of batters will vary. The berries will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
- 6
Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
- 7
Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.*
- 8
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Strawberry Banana Bread
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About this Recipe
Craving a delightful treat that's both comforting and bursting with fresh flavor? This Strawberry Banana Bread brings together two beloved fruits into one wonderfully moist loaf.
This recipe delivers a tender crumb and rich flavor, thanks to the combination of mashed ripe bananas and the tang of sour cream. The generous addition of fresh strawberries, quartered and tossed in flour, ensures every slice is dotted with sweet, juicy bursts, making it a standout twist on a classic.
You're in for a truly satisfying homemade experience. This banana bread offers a beautifully soft, moist texture that melts in your mouth, complemented by the sweet and slightly tart notes of the baked strawberries. The natural sweetness from ripe bananas and a blend of sugars creates a perfectly balanced loaf, ideal for breakfast, a comforting snack, or a delightful dessert. Prep takes about 10 minutes, with a cooking time of 60 minutes.
Customization & Variations
Feel free to personalize your loaf. You can easily substitute the canola or vegetable oil with liquid-state coconut oil for a subtle tropical note. If you don't have sour cream on hand, plain Greek yogurt makes an excellent stand-in, contributing similar moisture and tang. While this recipe highlights strawberries, consider other berries like blueberries for a different fruity twist, ensuring they are also lightly tossed in flour to prevent sinking.
This Strawberry Banana Bread is perfect for a leisurely weekend breakfast, a thoughtful gift, or a satisfying afternoon pick-me-up with a cup of coffee or tea.