Description
A moist and indulgent banana bread infused with fresh strawberries and a hint of citrus. The combination of mashed bananas, buttery texture, and buttermilk creates a tender crumb, while whipped cream and strawberries add a nostalgic shortcake flair. Perfect for breakfast or tea.
Ingredients
1 cup sliced strawberries (plus extra for topping)
3 super ripe mashed bananas
1 cup unsalted butter (1/2 melted, 1/2 softened)
1/2 cup buttermilk
1 egg + 1 egg yolk
1 1/2 cups all-purpose flour
1 tsp vanilla extract (or orange zest)
1 tsp baking soda
1/4 tsp kosher salt (or fine sea salt)
1 cup granulated sugar
Whipped cream (for serving)
Instructions
Preheat oven to 325°F (165°C)
Line a loaf pan with parchment paper and grease lightly with softened butter
In a large bowl, mix melted butter, buttermilk, egg, egg yolk, sugar, and vanilla extract until smooth
In another bowl, combine flour, baking soda, and salt
Gradually fold dry ingredients into wet mixture using a spatula
Gently stir in 1 cup of fresh strawberries, reserving a few for topping
Pour batter into prepared loaf pan
Add a few reserved strawberries on top of the batter
Bake for 65–75 minutes, until a toothpick inserted comes out clean
Let cool completely before slicing into 10 pieces
Notes
Use slightly underripe strawberries for better structure
Substitute 1/2 cup coconut oil (melted) for the softened butter for a non-dairy option
Replace buttermilk with 1/2 cup coconut cream for a vegan alternative
Adjust sugar content for lower-sugar preferences
Top with additional strawberries and whipped cream before serving
Store in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 70
- Category: Frozen and Ice Cream
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 25g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg