Strawberry Banana Bread

Preheat oven to 350°F and adjust the oven rack to the centre position. Grease and flour a 9×5-inch loaf pan and set aside.

In a large bowl, whisk together the butter and sugars until light and fluffy, about 2 minutes. Add the eggs, one at a time, whisking after each one to incorporate. Add vanilla, sour cream, and mashed bananas and mix until combined. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until combined. Add the flour mixture to the banana mixture and mix using a wooden spoon or rubber spatula until just combined, making sure not to overmix (it’s ok is some flour is still showing). Fold in the chopped strawberries.

Pour batter into prepared pan and top with thinly sliced strawberries. Bake for 60–70 minutes, or until the top is golden brown and a wooden pick inserted in center comes out clean.

Let cool completely in the pan on a wire rack, before inverting onto a wire rack to cool completely.

Store bread wrapped tightly in plastic wrap in the refrigerator for up to 5 days, or leave on the counter for up to 3 days. This bread also freezes wonderfully!

Recipe adapted from The Baker Chick.