Before leaving town, I always try to finish the food that we have left in the house. Often, I will plan meals around what we have or pack snack bags of veggies or fruit for the plane. Although this time it is just me heading out, I know the BOY doesn’t eat bananas and therefore, I needed to turn these perfectly ripe bananas into something delicious!
Since we also had some berries, I knew Banana Strawberry Bread was the way to go!
I searched online through a whole bunch of recipes before landing at Joy the Baker.
Her original recipe is made with browned butter. For time sake, I completely skipped the brown butter step, but I point this out because it will definitely add to your bread.
All of my loaves baked up beautifully! And I couldn’t wait to slice off a corner for dinner. My thought is to save the rest for the long plane ride ahead : )
If there’s anything left!
Also on the agenda…catching up on some DVR before my trip. Hooray for new summer shoes and the next season of Major Crimes!
Love the banana/strawberry combo?
Banana Strawberry Bread
Inspired by Joy the Baker
makes 1 9×5-inch loaf (but I made 3 mini loaves)
1/2 cup of butter, melted
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1-2 teaspoons ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup soy milk
3 medium bananas, mashed
1/2 cup diced strawberries
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a medium bowl, whisk together eggs, vanilla extract, and milk. Whisk in the mashed bananas. When butter has cooled, whisk in the butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together until just mixed. Fold in the diced strawberries and do not overstir!
Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. (40-45 minutes for mini loaves). Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
Note: Freezes well!