Strawberry Banana Bread. A good, old-fashioned banana bread recipe with an extra flavourful twist of having fresh strawberry chunks baked right in.
Strawberry and banana bread ? Why not, it’s a great combination in smoothies so it’s bound to be good in banana bread too. I had both overripe bananas and strawberries on hand that needed to be used quickly so it was worth a try and it turned out deliciously.
I think the recipe would also work well baked as muffins if you prefer. I like decorating the top with extra strawberry slices and a sprinkle of coarse turbinado sugar for an extra crunchy top crust but both are optional of course for a completely uncomplicated version that may become the new lunchbox favourite at your house.
Makes one large or two small (6 inch) loaves.
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- 1 cup white sugar
- 1/2 cup vegetable oil
- 2 eggs beaten
- 3 medium bananas. mashed
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup orange juice
- 3/4 cup strawberries chopped small (I cut larger strawberries into about 8 pieces)
Preheat oven to 350 degrees F. Grease 2 small disposable aluminum loaf pans or one large regular loaf pan (9x5 inches) and line with parchment paper.
Beat sugar and oil in a bowl. Add eggs and mashed banana.
Sift together dry ingredients and fold into banana mixture alternately with orange juice.
Fold in strawberries.
Pour batter into 1 large or two small greased and parchment lined loaf pans.
Place thinly sliced strawberries on top for decoration if you prefer and sprinkle with a little coarse sugar. I used turbinado sugar but the strawberries and sugar on top are completely optional.
Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
Cool in the pan for 10-15 minutes before removing to a wire rack to cool completely.
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