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Strawberry Banana Bread

This Strawberry Banana Bread is a soft and fruity quick bread made with ripe bananas, fresh strawberries, brown sugar, vanilla, and sour cream or Greek yogurt. The bananas make the loaf moist and sweet, while the strawberries add juicy bursts of berry flavor. It is an easy no-mixer recipe that works beautifully for breakfast, brunch, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 9 servings

Ingredients
  

  • 1 large egg
  • ½ cup light brown sugar packed
  • ⅓ cup canola oil or vegetable oil
  • ¼ cup granulated sugar
  • ¼ cup sour cream or Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour plus up to ¼ cup more if needed
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed ripe bananas about 2 large or 3 small bananas
  • 1 ½ cups fresh strawberries quartered
  • 3 tablespoons all-purpose flour for coating the strawberries

Instructions
 

  • Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
  • In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream or Greek yogurt, and vanilla extract until smooth.
  • Add 1 ¼ cups flour, baking powder, baking soda, and salt. Stir gently until just combined.
  • Fold in the mashed bananas.
  • In a separate small bowl, toss the quartered strawberries with 3 tablespoons flour until lightly coated.
  • Gently fold the strawberries into the batter. The batter should be thick. If it looks too loose, add up to ¼ cup additional flour.
  • Spread the batter evenly into the prepared loaf pan and smooth the top.
  • Bake for 55–65 minutes, or until the top is golden, the center is set, and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  • If the top is browning too quickly, loosely cover the loaf with foil during the last 10–15 minutes of baking.
  • Let the bread cool in the pan for about 15 minutes.
  • Transfer to a wire rack and cool completely before slicing.

Notes

Use very ripe bananas for the best sweetness and moisture.
Tossing the strawberries in flour helps keep them from sinking and helps control excess moisture.
The batter should be thick before baking because strawberries release liquid in the oven.
Baking time can vary depending on the moisture in the bananas and strawberries, so bake until the center is fully set.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freeze slices in a freezer-safe container for up to 3 months.