Have you ever had one of those days when you just feel grumpy? Well, that was me on Monday. Grumpy for no reason. I was suppose to write my post for this yummy strawberry banana bread, but I didn’t—couldn’t—do it. Too grumpy.
I simmered and baked in my grumpiness all day. And that’s fine. One day of grumpiness is acceptable. But two days would be pushing it. Thankfully, I woke up on Tuesday with a smile, and the energy to get things done, including writing this post!
This year I’m not whipping up a ton of holiday treats. Instead, I’m focusing on those savory and sweet additions to round out your holiday trays. I love, love this bread. It is unbelievably moist and flavorful. You might think winter is a poor time to share a recipe with strawberries. Normally, I’d agree, but not today!
Nope, this is the PERFECT time to make this bread. I never use the luscious (and expensive) strawberries from the farmer’s market in this recipe. The store-bought strawberries work beautifully. They bake into a sweet morsels that add a little oomph to the banana bread.
This bread is fairly sweet, but is still a nice change-up from your standard cookies, candies and caramels. Of course, I plan on eating my fair share of all those goodies too! 😀
Strawberry Banana Bread
- 2 tbsp unsalted butter melted and slightly cooled
- 1/4 cup buttermilk
- 1 tbsp sour cream
- 3 small overripe bananas
- 1 cup diced strawberries
- 1 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 eggs
- 1 1/2 cups flour
- 1 tsp vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Lightly coat a loaf pan with non-stick spray.
- In a medium bowl, mash bananas with a fork. Add butter and sugar and mix well. Add buttermilk, sour cream, eggs and vanilla and mix thoroughly.
- In a separate bowl, combine baking soda, baking powder, salt, cinnamon and flour. Add dry ingredients to banana mixture and mix until combined. Fold in diced strawberries.
- Pour batter into a greased pan and bake 55-60 minutes.