Description
A delightful loaf that combines the sweetness of ripe bananas with the tartness of fresh strawberries, creating a harmoniously balanced flavor.
Ingredients
- ½ cup unsalted butter (softened)
- 1 cup white sugar
- 2 large eggs (beaten)
- 2-3 ripe bananas (mashed—approximately 1 cup mashed)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups fresh strawberries (sliced and tossed in 1 tablespoon of flour)
- 1 cup powdered sugar (for lemon glaze)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 375°F (190°C) and prepare a loaf pan by lightly spraying it with nonstick spray and lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Mix in the mashed bananas, sour cream, and vanilla extract, stirring until combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine.
- Fold in the floured strawberries gently.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 15 minutes at 375°F, then reduce the temperature to 350°F (175°C) and bake for another 30 minutes or until golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes
For best flavor, use ripe bananas. Tossing strawberries in flour prevents them from sinking during baking.