Strawberry Banana Bread
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Strawberry Banana Bread
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This moist and flavorful banana bread is studded with chunks of fresh strawberries, a hint of cardamom, and brushed with a sweet strawberry glaze.
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Ingredients
For Macerated Strawberries & Strawberry Glaze:
- 7 oz fresh strawberries hulled and chopped into 1/2-inch pieces
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 5 tablespoons powdered sugar sifted
For Banana Bread:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cardamom
- 3 small ripe bananas about 1 cup smashed
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- ½ cup unsalted butter melted and cooled slightly
Instructions
- Preheat oven to 350 degrees F. Lightly butter an 8½-by-4½-inch loaf pan; press and 8½-inch wide strip of parchment paper into bottom of pan so it lines the bottom and long edges, leaving two overhangs on either side.
- Toss strawberries with granulated sugar and dump into a fine mesh sieve and set it over a bowl to catch the liquid that drains out. Let sit for 30 minutes, tossing berries once or twice to redistribute the sugar.
- Melt butter in the microwave or a small saucepan over low heat; set aside and let cool to lukewarm.
- In a bowl, whisk together flour, baking soda, cardamom, and salt.
- In another bowl, mash bananas until smooth. Whisk in sugar, brown sugar, eggs, and vanilla until evenly incorporated.
- Add banana mixture and lukewarm melted butter to dry ingredients, and mix until just incorporated and no dry ingredients remain (batter will still be slightly lumpy).
- By this point your strawberries should have drained off about 3 tablespoons of liquid, which you'll use it to make the glaze later (so don't throw it out!)
- Spread the strained berries onto a paper towel-lined plate and gently pat dry with another paper towel. Sprinkle with 2 tablespoons of flour and toss to coat; this will keep the berries from sticking and clumping together.
- Fold floured strawberries into batter until evenly incorporated, then pour batter into prepared loaf pan. If desired, butter or oil the edge of a bench scraper and use that to imprint a fine line of fat down the center of the loaf (this will help form a nice defined crack as it bakes, but no worries if you skip this step).
- Bake for about 55 to 65 minutes or until a toothpick inserted in the deepest part of the bread comes out with moist crumbs but no longer any gooey batter. If using a 9-by-5-inch pan, the loaf will be shallower so the cook time will be slightly less (check after 45 minutes or so).
- Remove from oven and place pan on a wire rack to allow bread to cool for 30 minutes, then use the parchment overhang as handles to gently lift the loaf out of the pan and place on a wire rack.
- Sift powdered sugar into reserved sugar syrup 1 tablespoon at a time, whisking until smooth and no clumps remain. Use a pastry brush to brush an even layer over the top and sides of the entire loaf (if you have a particularly deep crack, try not to let too much of the syrup pool in there as it may get somewhat soggy).
- Let glaze set and loaf cool completely before slicing and serving. Store in an airtight container for up to 1 week.
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