Strawberry Banana Bread — Damn Delicious

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Strawberry Banana Bread

Remember that #epicfail I had with the Meyer Lemon and Matcha Marble Pound Cake? How the sides were getting burned since the inside wasn’t getting baked in time? Remember how I also swore to never make a loaf cake again? Yeah, that lasted me like two seconds. As soon as I saw this recipe over at Averie Cooks, one of my favorite bloggers, I just had to give the loaf pan another try. And boy was I glad I did because it was far from an #epicfail. This bread baked just in the right allotted amount of time, and it turned out to be such a light and fluffy, fruitilicious loaf of bread. Did I really just say “fruitilicious”? Oh man. Well, you get my point. It’s a cinch to put together, and you’ll have a perfect loaf of bread to serve your breakfast needs as you’re darting out the door to work. Thanks for inspiring me to make loafs again, Averie!

Strawberry Banana Bread (adapted from Averie Cooks):

Yields 1 9-inch loaf

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 ripe banana, 1/2 mashed and 1/2 sliced into thin discs
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup canola oil
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 3/4 cup diced strawberries, plus more for topping

Preheat the oven to 350 degrees F. Lightly coat an 9×5 loaf pan with nonstick spray; then line the baking dish with parchment paper; set aside.

In a large bowl, combine the flour, baking soda and cinnamon.

In a large glass measuring cup or another bowl, whisk together the mashed banana, sugars, canola oil, egg white and vanilla; beat until well combined.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the strawberries and gently toss to combine.

Pour the batter into the prepared loaf pan; use a rubber spatula to smooth the top.

Top with strawberries and banana slices, using your fingertips to gently press them into the batter.

Place into oven and bake for 45-50 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Also, don’t forget to enter my giveaway! Winners for the donut pan will be picked on Friday, April 20th and announced Monday.

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