Description

This Easy Strawberry Banana Bread Recipe offers a moist, flavorful twist on classic banana bread by incorporating fresh strawberries. With a tender crumb and subtle sweetness from ripe bananas and brown sugar, this loaf is perfect for breakfast, snack, or dessert. The recipe uses simple ingredients and requires basic baking skills, making it accessible for home bakers looking to impress with seasonal fruit flavors.

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 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

Fruit

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

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by spraying it with a floured cooking spray or greasing it well and dusting with flour. This will ensure your bread does not stick after baking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream, and vanilla extract until the mixture is smooth and homogenous. This creates the base for your bread’s moist texture.
Add Dry Ingredients: Stir in 1 ¼ cups of all-purpose flour, baking powder, baking soda, and salt gently using a spatula or spoon just until combined. Avoid overmixing to keep the bread tender.
Incorporate Bananas: Fold in the mashed ripe bananas carefully to distribute the banana flavor and moisture evenly throughout the batter.
Fold in Strawberries: Toss the quartered strawberries with 3 tablespoons of flour to prevent them from sinking and gently fold them into the batter. If the batter seems too thin, add up to an additional ¼ cup flour to maintain a slightly thick consistency that will hold the fruit well.
Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown.
Cool Before Serving: Allow the bread to cool in the pan for about 15 minutes, then remove from the pan and place on a wire rack to cool completely before slicing to ensure clean cuts and optimal texture.

Notes

If the top of the bread starts to brown too quickly, cover it loosely with foil during the last 10 minutes of baking to prevent burning.
Baking time may vary depending on the moisture content of the bananas and strawberries, as well as your oven’s characteristics—test with a toothpick for doneness.
Store the bread tightly covered at room temperature for up to 1 week or freeze it for up to 6 months to maintain freshness.
This loaf is best enjoyed fresh but also makes great toasted slices for breakfast.

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

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