By Pearl Phillip
I miss my favorite Health Shop, Perlandra, where I used to buy strawberry banana bread. I have three bananas that are too ripe to eat, but they are still good not to be thrown away. What does a girl do? I decided to make my very own Banana Strawberry Bread. Here’s my recipe:
Ingredients:
- 2 ripe bananas, mashed
- 1 cup fresh strawberries, diced (or about 1 1/2 cups frozen strawberries, thawed and chopped)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (optional)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for extra flavor)
- 1/2 cup sour cream or strawberry yogurt (adds moisture)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the strawberries:
- If using fresh strawberries, wash and chop them into small pieces. If using frozen strawberries, make sure they are thawed, then chop them as well. You can also toss them with a tablespoon of flour to help prevent them from sinking to the bottom of the bread.
- Mash the bananas:
- In a large bowl, mash the ripe bananas with a fork until smooth. Set aside.
- Cream butter and sugar:
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer or by hand.
- Add eggs and vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine wet and dry ingredients:
- Gradually add the dry ingredients into the wet mixture, alternating with the mashed bananas and sour cream or yogurt. Mix until just combined.
- Fold in strawberries:
- Gently fold in the chopped strawberries (and optional walnuts or chocolate chips if using).
- Bake the bread:
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy!
This banana strawberry bread is perfect for breakfast, snacks, or dessert. You can store it in an airtight container for a few days, or freeze it for longer storage. Enjoy the sweet, fruity flavor!