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; 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; 3 tablespoons all-purpose flour (for tossing strawberries); 1 cup mashed ripe bananas (about 2 large or 3 small bananas); 1 ½ cups fresh strawberries, quartered and tossed in 3 tablespoons 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 your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or thoroughly greasing and flouring it. 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 to the mixture. Gently fold together with a spatula or stir lightly just until incorporated, being careful not to overmix.

Step 4: Fold in the mashed bananas until evenly distributed.

Step 5: Add the flour-coated strawberries and gently fold them into the batter. The batter should be fairly thick. If it seems too thin, add up to ¼ cup additional flour to achieve the right consistency.

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 feels set, and a toothpick inserted in the middle comes out clean or with a few moist crumbs.

Step 8: Let the bread cool in the pan for about 15 minutes before removing it onto a wire rack to cool completely. Slice and serve.

Tips & Variations

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

Use very ripe bananas for the best natural sweetness and moisture in the bread.

Try substituting Greek yogurt for sour cream to add a slight tang and extra protein.

To add texture, sprinkle chopped nuts such as walnuts or pecans into the batter before baking.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used but be sure to thaw and drain them well before tossing in flour to avoid extra moisture that can affect the bread’s texture.

Why is the batter sometimes thick or thin?

Bananas and strawberries vary in moisture content, so batter consistency changes accordingly. A slightly thicker batter is better to prevent the bread from becoming too soggy during baking.