As summer comes to a close it’s time to take advantage of the last of those Summer berries. Many of our local grocery stores have had strawberries and blueberries on sale for the last few weeks, so we’re stocking up! Both of our kids go through blueberries like their lives depend on it (I promise we feed them!), and strawberries with a few chocolate chips have been a favorite after-dinner treat this Summer.
We’re big fans of using up those extra ripe bananas by making banana bread, but with all the extra berries on hand, we decided to try a fun twist on the classic banana bread. This strawberry banana bread was easy to throw together and really took our banana bread to the next level. You have to try it!
I think I’ll go buy more strawberries so we can make a few more batches before the pumpkin spice season is officially upon us.
- 1 stick butter (or 1/2 cup), softened
- 1 cup granulated sugar
- 2 large eggs, beaten
- 3 ripe bananas, mashed
- 1½ cups fresh strawberries chopped
- mix with a spoonful of flour to prevent the strawberries from sinking to the bottom of the loaf
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 375F degrees.
- Lightly coat two loaf pans with nonstick cooking spray.
- In a large bowl, (I use my stand mixer), cream butter and sugar together until light and fluffy.
- Add beaten eggs to sugar mixture and mix until incorporated.
- Add mashed bananas to the mixture and stir to combine.
- In a separate bowl, mix flour, baking soda, and salt.
- Slowly add dry ingredients to wet mixture and stir until flour is just combined. Be careful not to overmix.
- Pour batter into prepared loaf pans and bake at 375 F for 15 minutes.
- Lower oven temp to 350 F and bake for an additional 25-30 minutes until slightly golden and cooked through.
- Let stand and cool before removing from pans.
Recipe from Recipe Critic