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; 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 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; or 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 the 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, 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. Gently fold together with a spatula or stir lightly just until incorporated. Avoid overmixing.

Step 4: Fold in the mashed bananas.

Step 5: Add the strawberries tossed with 3 tablespoons flour and fold gently to combine. If the batter seems too thin, add up to ¼ cup additional flour to achieve a fairly thick 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 (60 minutes is ideal), or until the top is golden brown, the center feels set, and a toothpick inserted into the middle comes out clean or with a few moist crumbs but no raw batter.

Step 8: Let the bread cool in the pan for about 15 minutes, then remove it and place on a wire rack to cool completely before slicing and serving.

Tips & Variations

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

Substitute Greek yogurt for sour cream for a tangier flavor and added protein.

Use frozen strawberries if fresh are unavailable, but thaw and drain them well before tossing with flour.

For extra texture, consider adding chopped nuts like walnuts or pecans to the batter.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain the frozen strawberries well before tossing them with flour to prevent excess moisture in the batter.

How do I know when the bread is fully baked?

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 only a few moist crumbs—no raw batter.