Name: Easy Strawberry Banana Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 large egg; ½ cup light brown sugar, packed; ⅓ cup canola or vegetable oil (liquid-state coconut oil may be substituted); ¼ cup granulated sugar; ¼ cup sour cream (lite is okay; or Greek yogurt may be substituted); 2 teaspoons vanilla extract; 1 ¼ cups all-purpose flour, plus additional if necessary; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt (or to taste); 1 cup mashed ripe bananas (about 2 large or 3 small bananas); 1 ½ cups fresh strawberries, quartered and tossed in 3 tablespoons all-purpose flour

Ingredients

1 large egg

½ cup light brown sugar, packed

⅓ cup canola or vegetable oil (liquid-state coconut oil may be substituted)

¼ cup granulated sugar

¼ cup sour cream (lite is okay; Greek yogurt may be substituted)

2 teaspoons vanilla extract

1 ¼ cups all-purpose flour, plus additional if necessary

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt, or to taste

1 cup mashed ripe bananas (about 2 large or 3 small bananas)

1 ½ cups fresh strawberries, quartered and tossed in 3 tablespoons all-purpose flour

Instructions

Step 1: Preheat the oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or greasing and flouring it thoroughly. Set aside.

Step 2: In a large mixing bowl, combine the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract. Whisk until smooth and fully blended.

Step 3: Add 1 ¼ cups flour, baking powder, baking soda, and salt. Gently fold together with a spatula or stir lightly with a spoon just until incorporated. Avoid overmixing.

Step 4: Fold in the mashed bananas.

Step 5: Add the floured strawberries and fold gently to combine. The batter should be fairly thick; if too thin, add up to ¼ cup additional flour.

Step 6: Transfer the batter into the prepared loaf pan and smooth the surface lightly with a spatula.

Step 7: Bake for 55 to 65 minutes, or until the top is golden brown, the center is set, and a toothpick inserted into the middle comes out clean or with a few moist crumbs.

Step 8: Let the bread cool in the pan for about 15 minutes, then remove it and place on a wire rack to cool completely before slicing and serving.

Tips & Variations

If the top browns too quickly, cover the pan loosely with foil during the last 10 minutes of baking to prevent burning.

Swap sour cream with Greek yogurt for a tangier taste and moist texture.

Use fresh or frozen strawberries, but toss them in flour before folding in to reduce sinking.

For extra texture, add chopped nuts like walnuts or pecans to the batter.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain excess liquid before tossing them in flour to prevent the batter from becoming too watery.