Description

This Easy Strawberry Banana Bread recipe offers a moist, flavorful twist on classic banana bread by incorporating fresh strawberries. Perfectly balanced with brown sugar, vanilla, and a hint of sour cream, this loaf is great for breakfast, snacks, or dessert. The strawberries coated in flour keep the fruit suspended evenly in the thick batter, resulting in a beautifully textured bread with a golden crust and tender crumb.

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; 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
3 tablespoons all-purpose flour (for tossing strawberries)

Fruits

1 cup mashed ripe bananas (about 2 large or 3 small bananas)
1 ½ cups fresh strawberries, quartered and tossed in 3 tablespoons flour

Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly, or spray it with a floured cooking spray. Set the pan aside to be ready for the batter.
Mix Wet Ingredients: In a large mixing bowl, combine the egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream, and vanilla extract. Whisk together until the mixture is smooth and fully blended, creating a creamy base for the bread.
Add Dry Ingredients: To the wet mixture, add the 1 ¼ cups all-purpose flour, baking powder, baking soda, and salt. Gently fold or stir using a spatula or spoon just until incorporated. Overmixing should be avoided to keep the bread tender.
Incorporate Bananas: Carefully fold in the mashed bananas, ensuring they are evenly distributed in the batter without overworking it.
Fold in Strawberries: Toss the fresh, quartered strawberries with 3 tablespoons of flour to prevent sinking, then gently fold them into the batter. The batter should be fairly thick. If it appears too thin due to moisture variations in fruit, add up to 1/4 cup additional flour to adjust.
Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the surface lightly with a spatula for even baking.
Bake: Bake the bread for 55 to 65 minutes (about 60 minutes is ideal). The loaf is done when 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 but no raw batter. If the top browns too quickly, cover it loosely with foil during the last 10 minutes.
Cool the Bread: Let the bread cool in the pan for 15 minutes before removing it to a wire rack to cool completely. This helps prevent sogginess and makes slicing easier.

Notes

If the bread’s top browns too fast, loosely cover with foil during the last 10 minutes of baking.
Baking times may vary depending on fruit moisture content, climate, and oven differences—ensure the bread is fully baked before removing.
Store the bread tightly covered at room temperature for up to 1 week.
For longer storage, freeze the bread for up to 6 months in a sealed container or freezer bag.

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

Keywords: strawberry banana bread, easy banana bread, fruit bread, quick bread, fresh strawberries, homemade banana bread, breakfast bread, berry bread