Description

This easy strawberry banana bread recipe combines the natural sweetness of ripe bananas and fresh strawberries into a moist, flavorful loaf. Perfect for breakfast or a snack, it features a tender crumb enhanced by light brown sugar, vanilla, and a touch of sour cream for extra moisture. Simple to prepare and bake, this bread offers a delightful twist on classic banana bread with the addition of juicy strawberries coated in flour to prevent sinking.

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

1¼ 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)
1½ 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 floured cooking spray or greasing and flouring it thoroughly. Set aside to ensure it’s ready for the batter.
Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, brown sugar, canola or vegetable oil, granulated sugar, sour cream, and vanilla extract until the mixture is smooth and fully blended. This forms the moist base of the bread batter.
Combine Dry Ingredients: Add the 1¼ cups all-purpose flour, baking powder, baking soda, and salt to the wet ingredients. Gently fold using a spatula or stir lightly with a spoon until just combined. Avoid overmixing to keep the bread tender.
Add Bananas: Fold in the mashed ripe bananas carefully to distribute them evenly throughout the batter without breaking down the fruit too much.
Incorporate Strawberries: Toss the quartered fresh strawberries in 3 tablespoons of flour to prevent sinking, then fold them gently into the batter. If the batter feels too thin due to fruit moisture, add up to ¼ cup additional flour to achieve the right thickness.
Transfer to Pan: Pour or spoon the batter into the prepared loaf pan, smoothing the surface lightly with a spatula for even baking.
Bake: Bake in the preheated oven for 55 to 65 minutes, with 60 minutes being ideal. The bread is done when the top is golden brown, the center feels set, and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.
Cool: Allow the bread to cool in the pan for about 15 minutes before removing it to a wire rack to cool completely. This helps the loaf set and makes slicing easier.

Notes

If the top begins to brown too quickly, loosely cover the pan with foil during the last 10 minutes of baking to prevent burning.
Baking times may vary depending on the moisture content of the fruit, your local climate, and oven differences; always check for doneness with a toothpick.
Store the bread tightly covered at room temperature for up to 1 week.
For longer storage, freeze the bread for up to 6 months, well wrapped in plastic wrap and then foil or an airtight container.

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, homemade banana bread, strawberry bread, baking recipe