The Best Strawberry Banana Bread
"I couldn't get enough of this super soft, moist bread that's bursting with juicy strawberries in every bite. It's a fast, easy, no mixer recipe and because I used oil there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it. Baking with bananas and strawberries adds so much moisture that it’s impossible to have a dry loaf. I used fresh strawberries and although the recipe would probably work with frozen, they'll release more juice and you'll likely need to compensate by adding more flour...."
INGREDIENTS
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1 large egg
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1/2 cup light brown sugar, packed
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1/3 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
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1/4 cup granulated sugar
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1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
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2 teaspoons vanilla extract
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1 1/4 cups all-purpose flour, plus additional if necessary (see step 4 in directions)
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt, or to taste
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1 cup mashed ripe bananas (about 2 large or 3 small bananas)
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1 1/2 cups fresh strawberries, quartered and tossed in 3 tablespoons all-purpose flour (helps prevent sinking to bottom of the pan)
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