A super moist banana bread with strawberries and a crunchy buttery topping!
It is hard to find someone who does not like banana bread and for good reason, it is delicious! Especially when you add flavors like nutmeg, cinnamon, apple pie spice, and vanilla extract. The addition of strawberries adds another sweet layer and is a favorite in my home. Now the best part is the topping. It has butter mixed with brown sugar, a little flour, and cinnamon. It creates a caramelized sweet glaze that really makes them extra special. All around a win win of a recipe!
History-
Bananas made their way into the US in 1800’s but it was not till 1930 that banana bread was published in cookbooks. Some food historians believe banana bread was a byproduct of the Great depression as housewives did not wish to throw away overripe bananas. Others believe that banana bread was developed in corporate kitchens to promote flour and baking soda products. Either way I am happy it was made for us all to enjoy!
I mean just look how beautiful it is.
Okay, let’s get started!
Strawberry Banana Bread
Equipment
- 9 inch bread pan
Ingredients
Bread
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup butter, softened
- 4 ripe bananas
- 1/2 cup strawberries, chopped small about 4/5 stawberries
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp apple pie spice
Topping
- 1/3 cup brown sugar
- 2 tbsp butter, softened
- 3 tbsp flour
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees
- Lightly butter or spray a bread loaf pan with non-stick spray.
- Combine the flour, salt, and baking soda in a bowl. Set aside.
- Peel the bananas and add them to another medium sized bowl. Mash the bananas with a fork.
- In a separate large bowl beat the 1/2 cup of butter and 3/4 cup of brown sugar with an electric mixer, kitchen aid, or by hand.
- Now add the mashed bananas, eggs, spices, and vanilla. Mix well.
- Pour the flour mix in with the banana mash, strawberries, and stir until combined.
- Pour into the bread loaf pan.
- To make the topping combine all the ingredients and mash together with a fork to get a crumbly mixture. Sprinkle evenly on top of the batter
- Bake for 40-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool. Turn it over the bread pan and carefully flip the bread back over. Slice.
- Store in an airtight container for 2 days or refrigerate up to 4-5 days
- ENJOY!
