Strawberry Banana Bread

135 mins
Serves 8
https://www.acozykitchen.com/strawberry-banana-bread

Directions

  1. 1Preheat your oven to 350ºF.
  2. 2Preheat your oven to 350ºF.
  3. 3Preheat your oven to 350ºF.
  4. 4Grease 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.
  5. 5Grease 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.
  6. 6Grease 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.
  7. 7To a medium bowl, add the melted butter (ensure it's not hot), oil, mashed banana, sugar, vanilla paste, and eggs, then whisk to combine.
  8. 8To a medium bowl, add the melted butter (ensure it's not hot), oil, mashed banana, sugar, vanilla paste, and eggs, then whisk to combine.
  9. 9To a medium bowl, add the melted butter (ensure it's not hot), oil, mashed banana, sugar, vanilla paste, and eggs, then whisk to combine.
  10. 10Whisk in the baking powder, baking soda, and salt.
  11. 11Whisk in the baking powder, baking soda, and salt.
  12. 12Whisk in the baking powder, baking soda, and salt.
  13. 13Add the flour and use a large silicone spatula to mix just until the batter comes together, avoiding overmixing.
  14. 14Add the flour and use a large silicone spatula to mix just until the batter comes together, avoiding overmixing.
  15. 15Add the flour and use a large silicone spatula to mix just until the batter comes together, avoiding overmixing.
  16. 16Lastly, add in the diced strawberries and mix until just combined.
  17. 17Lastly, add in the diced strawberries and mix until just combined.
  18. 18Lastly, add in the diced strawberries and mix until just combined.
  19. 19Pour the batter into the prepared loaf pan.
  20. 20Pour the batter into the prepared loaf pan.
  21. 21Pour the batter into the prepared loaf pan.
  22. 22Bake for 65-75 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean.
  23. 23Bake for 65-75 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean.
  24. 24Bake for 65-75 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean.
  25. 25Let the loaf cool for about 10 minutes in the pan.
  26. 26Let the loaf cool for about 10 minutes in the pan.
  27. 27Let the loaf cool for about 10 minutes in the pan.
  28. 28Use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.
  29. 29Use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.
  30. 30Use the parchment paper to lift the loaf out of the pan and place it on a cooling rack to cool completely.
  31. 31To Make the Frosting: In a blender, add the freeze-dried strawberries and blitz until it turns into a powder.
  32. 32To Make the Frosting: In a blender, add the freeze-dried strawberries and blitz until it turns into a powder.
  33. 33To Make the Frosting: In a blender, add the freeze-dried strawberries and blitz until it turns into a powder.
  34. 34In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth.
  35. 35In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth.
  36. 36In a medium bowl using an electric hand mixer, add the cream cheese and beat it until smooth.
  37. 37Next, add the butter and beat it until smooth, about 15 seconds.
  38. 38Next, add the butter and beat it until smooth, about 15 seconds.
  39. 39Next, add the butter and beat it until smooth, about 15 seconds.
  40. 40Add the powdered sugar, freeze-dried strawberry powder, salt, vanilla, and heavy cream.
  41. 41Add the powdered sugar, freeze-dried strawberry powder, salt, vanilla, and heavy cream.
  42. 42Add the powdered sugar, freeze-dried strawberry powder, salt, vanilla, and heavy cream.
  43. 43Beat for a full 2 minutes for fluffy and smooth frosting.
  44. 44Beat for a full 2 minutes for fluffy and smooth frosting.
  45. 45Beat for a full 2 minutes for fluffy and smooth frosting.
  46. 46Once 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.
  47. 47Once 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.
  48. 48Once 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.
  49. 49Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.
  50. 50Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.
  51. 51Store any leftover banana bread tightly wrapped with plastic wrap at room temperature for up to 3 days.

Ingredients

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