Strawberry Banana Bread

Just when you thought classic banana bread couldn’t get any better, along comes strawberry banana bread!

Course Bread, Breakfast

Cuisine American

Prep Time 20

Cook Time 35

Resting Time 10

Total Time 1 5

Servings

Calories 205kcal

Author FoodFaithFitness

1 large egg preferably organic
1/2 cup light brown sugar packed
1/3 cup extra-virgin olive oil or melted unrefined coconut oil
1/4 cup organic cane sugar
1/4 cup Greek yogurt or almond milk yogurt for a dairy-free option
2 teaspoons pure vanilla extract
1 1/4 cups whole wheat pastry flour or gluten-free all-purpose flour for a healthier twist
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup mashed ripe bananas about 2 large or 3 small bananas
1 1/2 cups fresh strawberries diced and tossed in 1 tablespoon of the flour (to prevent sinking)

Start by preheating your oven to 350°F. Coat a 9×5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
In a large bowl, whisk together the egg, light brown sugar, olive or coconut oil, cane sugar, Greek yogurt, and vanilla extract until smooth.
To the same bowl, add the flour, baking powder, baking soda, and sea salt. Gently fold the mixture until just combined.
Fold in the mashed bananas, mixing until just incorporated. Bananas not only add flavor but also natural sweetness and moisture.
Gently fold in the flour-dusted strawberries, ensuring they're evenly distributed throughout the batter. The flour coating acts like a lifebelt, it helps keep your strawberries from sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for about 55 to 65 minutes. You'll know it's done when a toothpick inserted into the center comes out mostly clean.
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.