Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, optional
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup mashed very ripe banana, about 2 to 3 medium bananas
1/4 cup plain Greek yogurt or sour cream
1 cup fresh strawberries, hulled and diced
1 tablespoon all-purpose flour, for coating the strawberries
1 tablespoon coarse sugar, optional, for topping
Instructions
- Preheat the oven to 350°F.
- Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving some overhang along the long sides.
- Wash the strawberries and dry them thoroughly. Remove the green tops and dice the berries into small pieces.
- Toss the diced strawberries with 1 tablespoon of flour. Set them aside.
- In a medium bowl, whisk together 2 cups all-purpose flour, baking soda, baking powder, salt, and cinnamon, if using.
- In a large bowl, whisk the melted butter and granulated sugar until combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract, mashed banana, and Greek yogurt or sour cream.
- Add the dry ingredients to the wet ingredients.
- Fold gently with a spatula just until only a few streaks of flour remain. Do not overmix.
- Add the flour-coated strawberries and fold gently until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Sprinkle the coarse sugar over the batter, if using.
- Bake for 50 to 60 minutes. Begin checking the loaf after approximately 48 minutes.
- The bread is ready when the top is golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- If the top browns too quickly, loosely cover the loaf with aluminum foil and continue baking.
- Let the bread cool in the pan for 15 minutes.
- Lift the loaf from the pan using the parchment paper and transfer it to a wire rack.
- Let the bread cool for at least another 15 minutes before slicing.
Notes
Use very ripe bananas with heavily spotted or dark skins for the sweetest flavor and moistest texture.
Measure 1 cup of mashed banana rather than relying only on the number of bananas, since banana sizes vary.
Dry the strawberries thoroughly after washing them. Excess water can make the loaf soggy.
Dice the strawberries into small pieces so they spread evenly through the batter.
Tossing the strawberries with flour helps prevent them from sinking to the bottom of the loaf.
Do not overmix the batter. Fold only until the dry ingredients disappear to keep the bread soft and tender.
Frozen strawberries may be used without thawing. Dice them if needed, coat them in flour, and fold them directly into the batter. The loaf may require an additional 5 to 10 minutes of baking.
Plain Greek yogurt, regular plain yogurt, or sour cream can be used in equal amounts.
Add up to 1/2 cup white chocolate chips, chopped walnuts, or pecans if desired.
Store cooled bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Place a paper towel beneath the loaf to absorb excess moisture released by the strawberries.
Freeze the whole loaf or individual slices for up to 3 months. Wrap tightly before placing in a freezer-safe bag or container.
The batter can also be baked as 12 muffins at 350°F for approximately 18 to 23 minutes.