Strawberry Banana Bread (SO unbelievably MOIST!)

 MOIST MOIST MOIST MOIST MOIST!





I was almost SHOCKED with how incredibly PERFECT this loaf of Strawberry Banana Bread turned out. Seriously. I bake a lot... I mean A LOT; but this loaf of bread was so amazingly tender and darn near juicy without being wet.



I think one thing that really helped the bread not getting overly wet like can happen with fresh strawberries a lot, is that I put my fresh berries in the freezer for about 15 minutes to get them a little hard, but not rock solid, and THEN I chopped them up and put them in the batter at the very end of the mixing process.

Also, DO NOT OVERMIX YOUR BATTER. Fold everything together until JUST combined (there may still be a few tiny dry spots) to make sure that your bread does not turn tough and dry.

Also, I let mine sit covered overnight to let all of the beautiful flavors mature before eating (which was REALLY hard, don't get me wrong) and it made SUCH a difference. The overall texture and flavor of the bread was so amazing.

To freeze, first let it cool completely. Then wrap it tightly in plastic wrap, and put it into a freezer-safe baggie before storing in the freezer. Wrap the bread as airtight as possible. When stored properly in the freezer, bread will maintain great quality for 2-3 months. To thaw, let it sit, loosely covered, on the counter for several hours.




Ingredients


  • ½ cup (1 stick) butter, salted or unsalted, your choice
  • 1 cup granulated sugar, plus more for sprinkling on top, if you wish
  • 2 large eggs, lightly beaten
  • ½ teaspoon vanilla
  • 1 cup mashed banana (about 3 medium bananas)
  • 2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 teaspoon baking soda
  • 1 cup chopped fresh strawberries (slightly frozen)

Instructions

  1. Preheat oven to 350°F. Lightly grease an 8-inch x 4-inch loaf pan with non-stick cooking spray. Set aside.
  2. Use room temperature butter OR place the butter in a large microwave-safe mixing bowl and melt in the microwave until just melted. Whisk in the sugar until smooth and fluffy. Whisk in the beaten eggs until well incorporated. Add the vanilla and mashed banana and whisk until just combined.
  3. Gently stir in the flour, salt, cinnamon and baking soda. Fold in the chopped fresh strawberries.
  4. Pour the batter evenly into the prepared loaf pan. Sprinkle the top evenly with about 1 tablespoon sugar.
  5. Bake for 45-50 minutes or until a cake tester inserted in the center comes out clean. Start checking at the 45 minute mark, just in case.
  6. If the top of the bread is golden brown before the middle is completely baked through, tent the loaf pan with foil and continue to bake until the bread is cooked all the way through.
  7. Let the bread cool in the pan completely.


Location: Colorado Springs, CO 80907, USA

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