Strawberry Banana Bread Recipe
You really shouldn't be able to find strawberries at the market now. You shouldn't, but that doesn't mean you won't, and that doesn't mean you won't have Harry's Berries in your freezer that you froze at the peak of their awesomeness back in late June/early July, both cases — less than flavorful, out of season fresh or frozen strawberries — perfect to use in something like a Strawberry Buttermilk Banana Bread you want to bake in October.
makes 1 9×5-inch loaf
Ingredients
- ½ cup unsalted butter melted
- 2 large eggs
- ½ cup buttermilk
- 3 very ripe bananas mashed (about 1 - 1¼ cup)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups diced fresh or frozen strawberries
Instructions
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- In a large bowl, blend together melted butter, eggs, buttermilk, bananas, and vanilla extract.
- In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Stir dry ingredients into buttermilk/banana mixture in 3 or 4 additions. Gently fold strawberries into batter.
- Scrape batter into prepared loaf pan.
- Bake 1 hour, or until a cake tester inserted in the center comes out clean.
- Let bread rest in pan for 10 minutes. Tip out of pan and let cool on wire rack for 20 minutes before slicing.
- Wrap bread tightly in plastic wrap. It will keep on countertop for a day, in refrigerator for a few days. Slices of the bread taste great plain or toasted, and spread with cream cheese.
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