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; 1¼ 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); 1½ 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 your 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, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, and vanilla extract until smooth and fully blended.

Step 3: Add 1 ¼ cups of flour, baking powder, baking soda, and salt to the wet ingredients. Gently fold or stir just until combined—avoid overmixing.

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

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

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

Step 7: Bake for 55 to 65 minutes, checking around 60 minutes. The bread 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 loosely with foil during the last 10 minutes of baking.

Step 8: Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

For extra flavor, add a teaspoon of cinnamon or nutmeg to the dry ingredients.

Use Greek yogurt instead of sour cream for a tangy twist and added protein.

If fresh strawberries aren’t available, frozen berries can be used but may add extra moisture—adjust flour accordingly.

To make mini loaves or muffins, reduce baking time and check doneness earlier.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can substitute frozen strawberries if fresh ones aren’t available. Toss them in flour while still frozen to help prevent them from sinking and adding too much moisture. You may need to adjust the flour slightly to maintain the right batter consistency.

Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, which can make the bread dense and tough. Gently folding until ingredients are just combined helps keep the bread tender and moist.