Irresistible Strawberry Banana Bread – A Moist, Sweet, and Perfect Spring Treat!

This Strawberry Banana Bread is a delicious, easy-to-make quick bread that's perfect for spring. The combination of ripe bananas and fresh strawberries creates a balance of sweetness and moisture that makes each slice irresistible. The sour cream or Greek yogurt adds a tangy richness, while the brown sugar enhances the natural flavors of the fruit. Perfect for breakfast, a snack, or dessert, this bread is a great way to use up overripe bananas and enjoy the freshness of strawberries. It’s the ideal treat for a cozy morning or a spring gathering.

Ingredients:

• 1 large egg
  
  

• ½ cup light brown sugar (packed)
  
  

• ⅓ cup canola oil (or vegetable oil, or liquid coconut oil)
  
  

• ¼ cup granulated sugar
  
  

• ¼ cup sour cream (or Greek yogurt, full-fat or low-fat)
  
  

• 2 teaspoons vanilla extract
  
  

• 1 ¼ cups all-purpose flour (plus extra 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 (quarter and toss with 3 tablespoons flour)
  
  

Directions:

1. Preheat and Prepare Pan:
   Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or spray it with floured cooking spray.
   
   

2. Mix Wet Ingredients:
   In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, sour cream (or Greek yogurt), and vanilla extract until well combined.
   
   

3. Add Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this mixture to the wet ingredients and stir gently with a spoon until just combined.
   
   

4. Incorporate Bananas and Strawberries:
   Gently fold in the mashed bananas until evenly distributed. Add the strawberries (tossed in flour) and carefully fold them into the batter.
   
   

5. Check Batter Consistency:
   The batter should be thick. If it’s too wet, add a little more flour, up to ¼ cup. The moisture from the bananas and strawberries can vary, so adjust as needed.
   
   

6. Transfer to Pan:
   Pour the batter into the prepared loaf pan. Smooth the top gently with a spatula.
   
   

7. Bake:
   Bake for 55 to 65 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, loosely cover the pan with aluminum foil for the last 10 minutes of baking.
   
   

8. Cool and Serve:
   Allow the bread to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely before slicing.
   
   

Nutritional Value (per serving):

• Calories: 288
  
  

• Carbohydrates: 39g
  
  

• Protein: 6g
  
  

• Fat: 12g
  
  

• Saturated Fat: 2g
  
  

• Polyunsaturated Fat: 3g
  
  

• Monounsaturated Fat: 7g
  
  

• Trans Fat: 0.04g
  
  

• Cholesterol: 104mg
  
  

• Sodium: 258mg
  
  

• Potassium: 208mg
  
  

• Fiber: 2g
  
  

• Sugar: 22g
  
  

• Vitamin A: 204 IU
  
  

• Vitamin C: 16mg
  
  

• Calcium: 53mg
  
  

• Iron: 2mg