Strawberry Banana Bread
Prep time
Cook time
Total time
Moist banana bread dotted with fresh strawberries.
Serves: 1 loaf
  • 2¼ cup all-purpose flour
  • 1½ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • 1½ cups granulated sugar
  • ¾ cup canola or vegetable oil
  • 3 eggs
  • ½ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 small bananas, mashed
  • 1½ cups strawberries, diced
  1. Preheat your oven to 350 degrees F. Whisk together your flour, baking soda, and kosher salt, then set aside.
  2. Beat together your sugar, oil, eggs, yogurt, and vanilla. Beat in your bananas, then gradually add the flour mixture into the wet mixture until just moistened. Fold in your strawberries. Line a loaf pan with parchment paper and spray with cooking spray or grease with butter. Pour the batter into your prepared pan and bake for 1 hour, rotating the pan halfway through. If the top starts to brown too much, simply cover the pan in foil so that it continues to bake without burning. Allow to cool before slicing. This will keep well in an airtight container at room temperature or in the refrigerator for up to 1 week.
Recipe by The Crepes of Wrath at