- 1 large egg
- 1/ 2 cup brown sugar
- 1/ 3 cup vegetable oil
- 1/ 4 cup granulated sugar
- 1/ 4 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/ 4 cups all-purpose flour
- 1/ 2 teaspoon baking powder
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon salt
- 1 cup mashed ripe banana
- 1 1/ 2 cups fresh strawberries, quartered and tossed in 3 tablespoons flour
Preheat oven to 350ºF. Line a 9×5-inch loaf pan with parchment and set aside.
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 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 will be on the thicker side.
Turn batter out into the prepared pan , smoothing the top lightly with a spatula. Bake for about 55 to 65 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. Tip – Tent the pan with a sheet of foil draped loosely over it in the last 10 minutes if needed.