I picked up a couple of 1 pound packages of strawberries when I was at Costco last weekend. Most of them were used to make a couple of batches of freezer jam (I'll be sharing that later this week), so I had some left and decided that if I was going to make banana bread, why not make strawberry-banana bread!
I shared this photo on Instagram last weekend, and it's really the only one I got since the bread has been inhaled! Do you follow me on Instagram? Check it out because I will share photos there that don't always make it into a blog post here... You can follow me at THIS LINK or the one in my side bar to the right.
I used vanilla Greek yogurt to ensure that it had a nice dense, moistness to the bread. The strawberries were studded throughout and really took this bread to the next level of deliciousness!
I'll be making more as long as I can continue to get fresh strawberries, and I'll be wrapping up and putting in the freezer so that we can have a taste of summer when we are in the midst of winter craziness!
Fresh Strawberry-Banana BreadIngredients
- 3 medium over-ripe bananas, mashed
- 1 cup granulated sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/4 cup vanilla Greek yogurt
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup fresh strawberries, chopped
- Preheat oven to 350 degrees. Prepare a 9-inch loaf pan by spraying with cooking spray.
- Combine mashed bananas, sugar, orange zest, vanilla, Greek yogurt and the egg in a bowl and thoroughly mix together.
- In another large bowl, combine flour, baking soda, salt and cinnamon. Stir to combine.
- Pour the wet ingredients into the flour mixture and fold in until the mixture is just combined.
- Add in chopped strawberries, and gently fold in to ensure they are mixed throughout the batter.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until the top is brown and springs back to the touch. A toothpick inserted should come out clean.
- Allow to cool on wire rack for 10 minutes before removing from pan.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.