After months and months of parties and planning things for my best friends wedding, it’s all over. This weekend was amazing; my girl is married, and now it’s time to move on from all the excitement that goes with that, to beginning to think about packing for my big move across the country at the end of June.
It’s killing me not being able to buy things for my cupboards like quinoa and spring roll wrappers. Opening something new means that the leftovers would be wasted, and so I’m using up what I have, and then also sticking to fresh fruits and vegetables to keep us fed.
Luckily, I still have a lot of baking supplies, so when I feel like making muffins or cookies or banana bread, I can still get a little creative in the kitchen! And so, I needed/wanted to make some banana bread with leftover bananas and thought it would be fun to add some fresh strawberries to the mix. At first, I thought this was a total genius idea, but after a quick Google search I saw that I was wrong – strawberries in banana bread is a thing, apparently, I am just late to the game! And perhaps you are late to the game too, so I have a wonderful recipe for you today!!
The base for this banana bread is a plain jane, easy, and PERFECT recipe. All I did was dice up some fresh strawberries and add them to an already scrumptious batter – another fantastic banana bread for the books!
Hope you all enjoy the rest of your week! Sending like, a million hugs.
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1/2 cup sour cream (or greek yogurt)
- 3 very ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 cup diced strawberries + 1 strawberry thinly sliced, for topping
- 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 the 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.
Recipe adapted from The Baker Chick
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!