Now I couldn’t have a strawberry week (and a half) without including a strawberry and banana recipe. Bananas seem to be turning into a bit of a thing for me, this is my third banana recipe in less than three months (others can be found here and here)! Banana bread is an absolute classic though, definitely one of my favourite snacks. I like to pretend it’s healthy because of all the fruit, kinda like carrot cake (no-one needs to worry about all the butter and sugar that’s in there too).
Luckily for me I have a flatmate who likes to buy bananas, but doesn’t like to eat them so much, so we are always left with a collection of very sad looking bananas in the fruit bowl. The only thing that can be done is bake with them, because I can only eat bananas when they are still tinged with green, which is weird and probably bad for me.
I smashed together a few recipes, with some personal freestylin’ baking know-how to create this loaf so I think it can be deemed an original.
The loaf is dense and tender in texture and the strawberry chunks brighten up the flavour. It tastes great on it’s own and actually gets better after a couple of days. You might also find it a nice idea to toast a slice and spread with a generous helping of Nutella, just a thought!
Strawberry and Banana Loaf
225g plain flour
1tsp baking powder
1tsp bicarbonate of soda
175g caster sugar
2 bananas, mashed
100g butter, melted and cooled.
100g strawberries, chopped plus extra for decorating
Preheat the oven to 160 degrees C.
Grease and flour a 1lb loaf tin (16cm x 11cm), set aside.
In a bowl whisk together the flour, baking powder and bicarbonate of soda to combine and remove any lumps, set aside.
In a large bowl, beat together the caster sugar and eggs until mixture is pale.
Stir in the mashed banana and melted butter.
Fold in the flour mixture, making sure it is fully combined.
Fold in the strawberries.
Pour mixture into the prepared loaf tin and bake for 55-60mins. Keep and eye on the loaf towards the end of the cooking time and if the top is getting too dark cover with tin foil.
Remove from the oven when a skewer comes out clean from the centre of the loaf.
Allow to cool in the tin for 20 mins before removing to a cooling rack.