Strawberry Banana Bread

Total Time:
2 hr 35 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr 15 min

Yield:
1 loaf
Level:
Easy

Ingredients
  • Butter, for greasing the pan
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 very ripe bananas, mashed (about 3 cups)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 3 tablespoons strawberry preserves
  • One 1.2-ounce package freeze-dried strawberries, finely crushed
  • 3/4 cup confectioners' sugar
  • 3 tablespoons lemon juice
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.

  • In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Remove 1 cup batter to a separate bowl and stir in the strawberry preserves and half of the freeze-dried strawberries.

  • Pour the plain batter into the prepared pan, alternating occasionally with a spoonful of the strawberry batter. Use a skewer to swirl the batters. Bake until a clean skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely, then remove the bread from the pan.

  • Mix together the confectioners' sugar, lemon juice and remaining freeze-dried strawberries in a small bowl. Drizzle the mixture over top of the banana bread before serving.

Cook's Note: If you don't have an 8-by-4-inch pan, a 9-by-5-inch pan will work; just cut the baking time by 10 minutes.


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    This recipe is featured in:

    The Kitchen