Banana bread is my favourite. I make it all the time. In fact, when I go food shopping I always buy two extra bananas, which I know I won’t be able to eat in time, so I can bake with them! I feel bananas are so versatile when it comes with baking and fruit in cakes is always a refreshing change to the timeless ingredient chocolate. And as I always like to experiment a little, I though to myself why not add more fruit to my banana bread? Why not indeed.
I didn’t think I could find an ingredient that would complement the bananas in my bread more than Nutella. (If you love Nutella, you have to try my banana and Nutella bread recipe!) But after my impulsive strawberry addition, I was pleasantly surprised. The bread was moist and light and when you hit a bit of strawberry it was heavenly. This may actually be my new favourite. Maybe. I don’t know. That’s a too big a question. Just try the recipe.
Ingredients (serves 10)
- 125g (4 1/2 oz) butter
- 150g (5 1/3 oz) caster sugar
- 1 tsp vanilla essence
- 2 egg, beaten
- 2 very ripe bananas, mashed
- 190g (6 3/4 oz) self-raising flour
- 60ml (2 fl oz) milk
- 1 tsp demerara sugar (optional)
- Around 100g (3 1/2 oz) strawberries, chopped
- Preheat oven to 170°C/150°C fan (340°F/ 300°F). Grease and line a 900g (2 lbs) loaf tin.
- In a bowl, mash the bananas.
- Melt the butter, sugar and vanilla in a pan over a medium heat.
- Add the mixture to the bananas and stir well.
- Add the eggs and mix. Then add the chopped strawberries.
- Sift in the flour and the milk.
- Pour the mixture in your prepared loaf tin.
- If you want, sprinkle on top the demerara sugar to give the cake a crunchy topping.
- Bake the cake for 35-45 minutes, until a skewer comes out clean. Leave to cool then serve.