⅓cupcanola or vegetable oilliquid-state coconut oil may be substituted
¼cupgranulated sugar
¼cupsour creamlite is okay; or Greek yogurt may be substituted
2teaspoonsvanilla extract
1 ¼cupsall-purpose flourplus additional if necessary (see step 4 in directions)
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsaltor to taste
1cupmashed ripe bananasabout 2 large or 3 small bananas
1 ½cupsfresh strawberriesquartered and tossed in 3 tablespoons all-purpose flour
Instructions
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
Add 1 1/4 cups flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
Add the bananas and fold gently to combine.
Add the strawberries tossed in 3 tablespoons flour and fold gently to combine. Batter should be on the thicker side. If it’s not, you may wish to add up to 1/4 cup additional flour. All bananas and strawberries vary in their moisture content and the consistency of batters will vary. The berries will release water into batter during baking and it’s better to err on the side of a thicker than thinner batter by adding additional flour if you deem it necessary.
Turn batter out into the prepared pan , smoothing the top lightly with a spatula.
Bake for about 55 to 65 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.*
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Notes
*Tip: Tent the pan with a sheet of foil draped loosely over it in the last 10 minutes or so of baking to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of bananas, strawberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.Storage: Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.Recipe adapted from my Cream Cheese-Filled Banana Bread and Carrot Zucchini Bread.