Strawberry Banana Bread

Name: Strawberry Banana Bread
Total time: 135 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 cup unsalted butter, melted; 3 tablespoons avocado oil or olive oil; 1.33 cups mashed banana; 0.75 cup granulated sugar; 1 teaspoon vanilla paste or extract; 2 large eggs; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon kosher salt; 1.75 cups all-purpose flour; 1 cup diced fresh strawberries; 3 ounces cream cheese at room temperature; 4 tablespoons unsalted butter at room temperature; 1.5 cups powdered sugar; 0.33 cup freeze-dried strawberries; 1 tablespoon heavy cream; 0.5 teaspoon pure vanilla extract or vanilla paste; 1 Pinch kosher salt

2h 15m

Serves 8

acozykitchen.com

Strawberry Banana Bread

acozykitchen.com

2h 15m

Serves 8

Directions

1Preheat your oven to 350ºF.
2Grease and line an 8-inch x 4-inch or a 9-inch x 5-inch loaf pan, with a piece of parchment spanning the center length and hanging over the edges.
3To a medium bowl, add the melted butter (ensure it's not hot), oil, mashed banana, sugar, vanilla paste, and eggs, then whisk to combine.
4Whisk in the baking powder, baking soda, and salt.
5Add the flour and use a large silicone spatula to mix just until the batter comes together, avoiding overmixing.
6Lastly, add in the diced strawberries and mix until just combined.
7Pour the batter into the prepared loaf pan.
8Bake for 65-75 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean.
9Let the loaf cool for about 10 minutes in the pan.
10Use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.
11To Make the Frosting: In a blender, add the freeze-dried strawberries and blitz until it turns into a powder.
12In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth.
13Next, add the butter and beat it until smooth, about 15 seconds.
14Add the powdered sugar, freeze-dried strawberry powder, salt, vanilla, and heavy cream.
15Beat for a full 2 minutes for fluffy and smooth frosting.
16Once the loaf is cooled, dollop the frosting over the top of the loaf and use the back of a spoon to swirl it all over.
17Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.

Ingredients

0.5 cup unsalted butter, melted
3 tablespoons avocado oil or olive oil
1.33 cups mashed banana
0.75 cup granulated sugar
1 teaspoon vanilla paste or extract
2 large eggs
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon kosher salt
1.75 cups all-purpose flour
1 cup diced fresh strawberries
3 ounces cream cheese at room temperature
4 tablespoons unsalted butter at room temperature
1.5 cups powdered sugar
0.33 cup freeze-dried strawberries
1 tablespoon heavy cream
0.5 teaspoon pure vanilla extract or vanilla paste
1 Pinch kosher salt

Equipment

(8x4-inch) loaf panWhiskSilicon spatulalarge bowlBlenderelectric hand mixercooling rack

Tips

Use just ripe bananas speckled with brown spots to prevent a denser loaf.
Don overmix the batter; stir only until the flour disappears to keep the loaf tender.
Dice the strawberries small for even distribution and to prevent sinking.
Cool the loaf completely on a cooling rack for at least an hour before frosting to prevent the frosting from melting.

Strawberry Banana Bread

2h 15m

Serves 8

acozykitchen.com

Strawberry Banana Bread

acozykitchen.com

2h 15m

Serves 8

Directions

1Preheat your oven to 350ºF.
2Grease and line an 8-inch x 4-inch or a 9-inch x 5-inch loaf pan, with a piece of parchment spanning the center length and hanging over the edges.
3To a medium bowl, add the melted butter (ensure it's not hot), oil, mashed banana, sugar, vanilla paste, and eggs, then whisk to combine.
4Whisk in the baking powder, baking soda, and salt.
5Add the flour and use a large silicone spatula to mix just until the batter comes together, avoiding overmixing.
6Lastly, add in the diced strawberries and mix until just combined.
7Pour the batter into the prepared loaf pan.
8Bake for 65-75 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean.
9Let the loaf cool for about 10 minutes in the pan.
10Use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.
11To Make the Frosting: In a blender, add the freeze-dried strawberries and blitz until it turns into a powder.
12In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth.
13Next, add the butter and beat it until smooth, about 15 seconds.
14Add the powdered sugar, freeze-dried strawberry powder, salt, vanilla, and heavy cream.
15Beat for a full 2 minutes for fluffy and smooth frosting.
16Once the loaf is cooled, dollop the frosting over the top of the loaf and use the back of a spoon to swirl it all over.
17Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.

Ingredients

0.5 cup unsalted butter, melted
3 tablespoons avocado oil or olive oil
1.33 cups mashed banana
0.75 cup granulated sugar
1 teaspoon vanilla paste or extract
2 large eggs
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon kosher salt
1.75 cups all-purpose flour
1 cup diced fresh strawberries
3 ounces cream cheese at room temperature
4 tablespoons unsalted butter at room temperature
1.5 cups powdered sugar
0.33 cup freeze-dried strawberries
1 tablespoon heavy cream
0.5 teaspoon pure vanilla extract or vanilla paste
1 Pinch kosher salt

Equipment

(8x4-inch) loaf panWhiskSilicon spatulalarge bowlBlenderelectric hand mixercooling rack

Tips

Use just ripe bananas speckled with brown spots to prevent a denser loaf.
Don overmix the batter; stir only until the flour disappears to keep the loaf tender.
Dice the strawberries small for even distribution and to prevent sinking.
Cool the loaf completely on a cooling rack for at least an hour before frosting to prevent the frosting from melting.