Strawberry Banana Bread
User Reviews
5
Strawberry Banana Bread
Description
Strawberry Banana Bread brings together mashed ripe bananas and sliced strawberries tossed in flour to prevent sinking, incorporated into a batter made with creamed butter and sugar, beaten eggs, sour cream, and vanilla extract. The dry ingredients include flour, baking powder, and salt. Baking starts at 375°F for 15 minutes then lowers to 350°F, promoting a golden crust without overbrowning.
The resulting bread is moist with soft crumb, the bananas lending sweetness and moisture, while strawberries add bursts of fresh flavor throughout. The accompanying lemon glaze, made from powdered sugar, fresh lemon juice, and zest, offers a tangy contrast to the sweet bread.
This loaf can serve as a breakfast treat, snack, or dessert, best enjoyed fully cooled and topped with the lemon glaze for a refreshing finish.
Ingredients
- 1/2 cup butter softened, unsalted
- 1 cup white sugar
- 2 egg beaten, large
- 3 banana mashed - 1 cup mashed bananas, ripe
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups strawberry sliced and tossed in 1 tablespoon of flour, fresh
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice fresh
- lemon zest of 1
Instructions
- Preheat oven to 375 degrees F.
- Spray a loaf pan with nonstick spray, line with parchment paper so it has handles on the side. Set aside.
- In a medium bowl mix dry ingredients: flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time and beat until combined. Add mashed bananas and beat until combined.
- Add sour cream and vanilla, beat until combined.
- Slowly add the dry ingredients and mix until flour is just combined, careful to NOT overmix. Gently fold in flour-covered strawberries.
- Add batter to the prepared loaf pan and bake at 375 degrees F for 15 minutes, after which reduce oven temperature to 350 degrees F and bake for an additional 30 minutes or until the bread is slightly golden-brown and a toothpick inserted into the center comes out clean.
- Let bread cool for 15 minutes before removing from loaf pan and placing it on a wire rack. Cool completely before icing.
Lemon Glaze:
- In a medium bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon but still, maintain a drizzle consistency.
- If needed, add another teaspoon of lemon juice, or more sugar.
- Drizzle glaze over the cooled bread, let it settle before slicing and serving.
- Store covered at room temperature for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 221mg | 9% |
| Potassium | 344mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 99mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
