Description

This Easy Strawberry Banana Bread is a moist, flavorful loaf combining ripe bananas and fresh strawberries for a delightful twist on traditional banana bread. With a tender crumb, subtle sweetness from brown and granulated sugars, and a hint of vanilla, this bread is perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Wet 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

Dry Ingredients

1 ¼ cups all-purpose flour, plus additional if necessary
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt (or to taste)

Fruits

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

Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or spray it with floured cooking spray. Set it aside to be ready for the batter.
Mix wet ingredients: In a large mixing bowl, whisk together the egg, light brown sugar, oil, granulated sugar, sour cream, and vanilla extract until the mixture is smooth and fully combined.
Combine dry ingredients: Add 1 ¼ cups flour, baking powder, baking soda, and salt to the wet ingredients. Gently fold or stir lightly just until incorporated to avoid overmixing, which can toughen the bread.
Add mashed bananas: Fold the mashed bananas into the batter gently, ensuring they are evenly distributed without overworking the mixture.
Incorporate strawberries: Toss the quartered strawberries in 3 tablespoons of flour to prevent sinking, then gently fold them into the batter. If the batter feels too thin due to the moisture from fruit, add up to an additional ¼ cup flour to achieve a thick consistency.
Transfer batter and bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake in the preheated oven for 55 to 65 minutes, ideally around 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the bread: Allow the bread to cool in the pan for about 15 minutes before removing it. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

If the top browns too quickly during baking, loosely cover the bread with aluminum foil for the last 10 minutes to prevent burning.
Baking times can vary due to differences in fruit moisture, oven calibration, and climate. Bake until the bread is fully cooked even if it takes a bit longer than expected.
Store the bread tightly covered at room temperature for up to 1 week or freeze for up to 6 months for best freshness.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Keywords: strawberry banana bread, quick bread, fruit bread, easy banana bread recipe, homemade bread, moist banana bread