Strawberry banana bread is soft, smooth, and tasty. It has all the things you love about banana bread, but with strawberries added.
– 1/2 cup vegetable oil – 1/2 cup granulated sugar – 1/2 cup light brown sugar, packed – 2 large eggs – 2 tsp vanilla extract – 3/4 tsp ground cinnamon – 3/4 tsp salt – 1/4 cup sour cream – 2 ripe bananas, mashed (about 1 cup) – 1 tsp baking powder – 1/2 tsp baking soda – 2 cups all purpose flour – 1 cup chopped fresh strawberries, heaped
Preheat oven to 350F. Parchment simplifies 9x5 loaf pan removal. Oil, sugars, eggs, vanilla, cinnamon, salt, sour cream, and mashed banana in a large basin. Whisk well.
Whisk in baking powder and soda. Stir in flour with a spatula until no dry streaks remain.
Mix in chopped strawberries gently. Pour the batter into the loaf pan and bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean.
For the last 10 minutes of baking, I covered my bread with tinfoil to prevent overbrowning. Note that ovens vary, so your bread may bake faster or slower than mine.
After partially cooling in the pan, transfer to a baking rack to finish. Slice and serve as-is or with butter or cream cheese.
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