It's Spring...and frankly, it's almost Summer!
All I can really think about is strawberries. Right now they are about nearing the end of their season and ripe as can be! One of my favourite pairings with strawberries are bananas. It's so close to perfect.
I used to work at Baskin Robbins and happily inhaled numerous liters of Strawberry Banana ice cream during my shifts. I would sneak in some Peanut Butter Chocolate for good measure.
So making strawberry banana bread only made sense, and my taste buds sort of requested... asked... BEGGED me to do this. I graciously accepted the request and waited with anticipation as it baked slowly in the oven.
I can't help but want to watch something this beautiful bake up to golden brown crusty perfection.
This bread has two eggs in it which gives it more structure and height. It also gives it more of a spongy texture compared to most dense banana breads. Don't worry - it is still incredibly moist and satisfying.
Some strawberries get diced into small cubes and folded into the batter while some get sliced to decorate the top. These slices dehydrate and literally turn into strawberry candy. That's about my favourite part!
I have absolutely zero doubt in my mind that you will love this. Get your hands on some locally grown strawberries and let them play with bananas in this batter. They'll love you for it!
Strawberry Banana Bread
Makes 8-10 servings
1 2/3 cups all-purpose flour
½ cup granulated sugar
1 tsp baking powder
¾ tsp baking soda
½ tsp ground cardamom
¼ tsp salt
1 cup mashed ripe bananas (about 2 medium bananas or 250 g of flesh)
1/3 cup full fat sour cream
¼ cup pure canola oil
1 tsp pure vanilla extract
2 large eggs, at room temperature
5 oz hulled & chopped fresh strawberries (about 1 cup)
3 whole strawberries, sliced into ¼-inch thick rounds for topping
Preheat your oven to 350°F. Line a 9x5-inch rectangular loaf pan with parchment paper, leaving a 2-inch overhang on opposite ends along the length and lightly butter exposed sides.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cardamom and salt.
In a separate medium bowl, combine mashed banana, sour cream, oil and vanilla extract and whisk together until evenly blended. Whisk in eggs, one at a time, until well incorporated and smooth. Stir in strawberries and then pour this whole mixture into the large bowl with the dry ingredients. Gently fold the ingredients together until combined and there are no large pockets of flour in the batter. Be careful not to over-mix.
Pour batter into the prepared pan and smooth the top. Place strawberry slices on the top and bake until evenly browned and slightly cracked at the surface, about 50-55 minutes.