Strawberry Banana Bread

This strawberry banana bread is a moist quick bread recipe made with fresh strawberries, bananas, Greek yogurt, and loads of flavor! It's a one-bowl recipe that requires no mixer and a great way to use up overripe bananas.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 52

Cooling time 15

Total Time 1 22

Servings slices

Calories 201kcal

Author Sherri Hagymas

Ingredients

1 ½ cups fresh strawberries chopped
1 ½ cups all-purpose flour plus a separate 3 tablespoons to toss strawberries in
1 large egg beaten
½ cup vanilla greek yogurt
½ cup granulated sugar
⅓ cup vegetable oil
¼ cup brown sugar packed
1 ½ teaspoons vanilla extract
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large bananas very ripe and mashed

Instructions

Preheat the oven to 350° F and grease a 9x5” loaf pan.
In a small bowl, add the chopped strawberries and 3 tablespoons of flour and stir to coat.
1 ½ cups fresh strawberries
In a large mixing bowl, add the egg, vanilla greek yogurt, granulated sugar, oil, brown sugar and vanilla extract. Mix to combine well.
1 large egg, ½ cup vanilla greek yogurt, ½ cup granulated sugar, ⅓ cup vegetable oil, ¼ cup brown sugar, 1 ½ teaspoons vanilla extract
Add in 1 ½ cups flour, baking soda, baking powder and salt to the egg mixture and gently stir together with a spatula until the flour is just barely combined. Be very careful not to over-mix. There can be some flour still not coated.
1 ½ cups all-purpose flour plus a separate 3 tablespoons, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Add in the mashed bananas to the bowl and stir gently to combine.
2 large bananas
Add in the flour coated strawberries and fold in gently.
Bake for about 55-65 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 15 minutes. Then carefully remove it from the pan and place it on a wire rack to cool completely before slicing.

Notes

Swap sour cream for the greek yogurt and add an additional ½ teaspoon of vanilla extract if you'd like.

Add in 1 cup of chopped pecans or walnuts if desired.

Add in 1 cup of semi- sweet chocolate chips.

Use gluten free 1:1 flour like Bob's Red Mill One-to-One flours

The batter should be thick. If the batter is too runny after adding the bananas add an additional tablespoon of flour.

If the top starts to brown too quickly, cover it top loosely with a piece of aluminum foil about 30 minutes through cooking.

Store leftover bread in an airtight container at room temperature for 2-4 days or in the refrigerator for up to 5-6 days.

Freeze: Wrap the cooled loaf in a layer of plastic wrap and then a layer of aluminum foil and place it in a freezer bag or air tight container for up to 2-4 months.

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