Name: Strawberry Banana Bread with Shortcake Crunch
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 1 loaf
Ingredients: 3/4 cup all-purpose flour (see Cook’s Note); 6 tablespoons granulated sugar; 2 tablespoons malted milk powder; 1 tablespoon cornstarch; 1/4 teaspoon baking powder; 1/4 teaspoon fine salt; 6 tablespoons unsalted butter, melted; 1/2 teaspoon pure vanilla extract; Nonstick cooking spray; 8 ounces fresh strawberries, hulled and diced; 1 1/2 cups plus 1 tablespoon all-purpose flour; 1/2 cup light brown sugar; 1/4 cup granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon ground cardamom; 1/2 teaspoon fine salt; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled; 2 ripe bananas, mashed (about 3/4 cup); 1 tablespoon freeze-dried strawberry powder (from about 1/4 cup freeze-dried strawberries, crushed or ground)

Directions

For the shortcake crunch topping: Whisk together the flour, sugar, malted milk powder, cornstarch, baking powder and salt in a medium bowl until evenly incorporated. Drizzle in the melted butter and vanilla and mix until no dry ingredients are visible and it comes together into a smooth dough. Refrigerate until firm, at least 10 to 15 minutes.
Meanwhile, for the bread: Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray. Line the pan with parchment paper so the paper overhangs the long sides of the pan by about 2 inches. Spray the paper again.
Toss the strawberries in a small bowl with 1 tablespoon of the flour to coat. Set aside. Whisk the remaining flour, brown sugar, granulated sugar, baking powder, cardamom and salt in a medium bowl and set aside.
In another medium bowl, whisk together the eggs, vanilla and melted butter. Fold the bananas and the floured strawberries into the egg mixture. Fold the egg mixture into the flour mixture until just combined and no flour is visible. Scrape the batter into the prepared pan. Use your fingers to crumble the shortcake topping into pea-size pieces and scatter it over the batter in an even layer.
Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. (If you have a digital thermometer, it should register 200 to 205 degrees F in the center.)
Using a sieve, sprinkle the freeze-dried strawberry powder over the top of the crumble. Let the bread cool completely in the pan on a rack. Use the overhang to lift the bread from the pan. Slice and serve.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If the edges of the bread start turning dark brown during baking, make a collar out of foil and wrap it around the top edge of the pan to slow the browning.

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