Strawberry Banana Bread
Deliciously light and sweet, this summery Strawberry Banana Bread has a cake-like texture and is studded with fresh summer strawberries.
Servings: 8 slices
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large over-ripe banana
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup sour cream (I used light sour cream)
- 2 teaspoons pure vanilla extract
- 1 cup diced fresh strawberries
Preheat oven to 350 degrees. Coat a 9-x 5-inch loaf pan with non-stick cooking spray.
Combine the flour, baking soda, and salt in a medium mixing bowl and set aside. In a second large mixing bowl, use an electric mixer to beat together the banana, eggs, sugar, oil, sour cream, and vanilla until smooth.
Stir the flour mixture into the wet ingredients and mix with a spoon just until moistened. Add the strawberries and stir lightly, just until incorporated throughout the batter.
Pour the batter into the prepared pan and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. If bread is browning too quickly towards the end of the baking time, lay a sheet of foil lightly over the top, if desired.
Cool the loaf in the pan for 10 minutes before removing it to a wire rack. Cool completely before slicing.
Serving: 1slice | Calories: 347kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 304mg | Potassium: 136mg | Fiber: 1g | Sugar: 28g | Vitamin A: 90IU | Vitamin C: 11.9mg | Calcium: 23mg | Iron: 1.4mg