Strawberry Banana Bread is a pink twist with fresh sweet flavor on a classic recipe.
4 Large Over Ripened Bananas*(1)
2 1/2 Cups All-Purpose Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Cup White Sugar
1/2 Cup Butter Room Temperature
2 Large Egg
4 Heaping Tablespoons Sour Cream
1 Teaspoon Pure Vanilla Extract
1 & 1/2 Cups Sliced Strawberries Tossed in 3 Tablespoons of Flour
First, spray the bread pans with oil & preheat your oven to 350 degrees Fahrenhigt.
Mash the bananas on a plate, removing any bad spots, & set them to the side.
Sift all of the dry ingredients, except the sugar, in a bowl and set to the side.
In a separate bowl blend the 1 cup of sugar & the 1/2 cup of butter into a nice cream. Then add one egg at a time, beating well after each addition. Blend in 4 heaping tablespoons sour cream & 1 teaspoon pure vanilla extract.
Mix the mashed bananas into the wet ingredients until combined.
Slowly stir the dry ingredients into the wet ingredients, just until combined, & do not over mix.
Fold in your flour covered strawberries & pour your banana bread mixture into the bread pan & bake for 25 minutes. Once golden brown cover with foil and bake for another 15 minutes or until the toothpick comes out clean.
*1. I often use defrosted frozen bananas, just be sure to remove any excess water.