If you guys could see what I went through to get this recipe to you you would die laughing! Today has been a comedy of errors!
I first decided that I would share my Strawberry Banana Bread Recipe on Friday! I thought I would get ahead and make it that way it was done. I had very good intentions, in fact, I started to make it and realized I was out of Butter Flavored Crisco. This wouldn’t be a problem for a normal baker, but for me, this was a catastrophe! Since my oldest is allergic to milk, Butter Flavored Crisco is my best baking buddy! So, I thought, not a big deal, I will go to the store tomorrow.
Tomorrow came and I knew I needed something from the store, but I forgot what it was. Once you have kids your memory is never the same. I think that Pregnancy Brain never goes away! Then, today when I went to post Tide You Over Tuesday, and I remembered! So, after getting all the ingredients out, I drug 3 kids to the store (1 sick). We bought the Crisco along with everything else that 3 kids might ever think of wanting from the store!
Then, after putting all of the groceries away (with 2 year old assistance) I finally got down to baking! So, here is the long awaited Strawberry Banana Bread! It is so moist and delicious! Plus, your house will smell great too!
Strawberry Banana Bread
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 large ripe bananas, mashed (about 1 cup)
- 1 cup fresh strawberries (cut into bite sized pieces)
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Grease and flour loaf pans or line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray.
In a medium sized bowl whisk together the brown sugar, eggs, and mashed banana.
Add the melted butter to the brown sugar mixture and stir to combine. Add the Vanilla.
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt.
Gently fold in the berries, making sure they are coated with flour.
This helps to prevent the berries from sinking during baking.
Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or you will end up with tough bread.
Place batter in loaf pan, 3 mini loaf pans, or 12 muffin cups.
Put in the oven and bake until a tester inserted in the center of a loaf comes clean about 30-35 min. If you made muffins 20 to 25 minutes.
Transfer to a wire rack to cool.
Make 1 large loaf, or 3 mini loaves, or 12 regular sized muffins.
Here is a great little piece of information.
I always buy a big bunch of Bananas at the store. My kids love them, but sometime we don’t eat them all before they turn too brown. Just take those Brown Bananas and throw them in a bag in the freezer. They are perfect for any banana bread recipe. Like this one.
Do you love Banana Bread???
Try my Blueberry Banana Bread too! It is so good!