Strawberry Banana Bread

Votes: 1

Time: 3 hours 25 minutes
Complexity: easily
Servings: 10-12

Strawberries and bananas are a wonderful combination of vibrant flavors and a hint of sweetness and tartness. Strawberries are a wonderful complement to banana bread, adding extra moistness and softness, while a touch of ground cinnamon, vanilla, and nutmeg adds a spicy warmth. Mix together flour, vegetable oil, eggs, and sugar, then add banana puree, strawberry pieces, and chopped walnuts. Sprinkle the top of the banana bread with walnuts before baking for an even more delicious taste. Every bite is bursting with fruity richness and flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup vegetable oil + extra to grease the pan
0.5 cup + 2 tablespoons walnuts
1.5 cups of flour
3/4 cup sugar
1 teaspoon baking powder
0.5 tsp ground cinnamon
0.5 tsp. grated nutmeg
0.5 tsp fine salt
2 large eggs
1 tsp vanilla extract
0.5 tsp lemon zest
2 overripe bananas, crushed
220 g strawberries, hulled and cut into 0.5-1 cm pieces.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: walnuts, premium flour, sugar, baking powder, cinnamon, nutmeg, eggs, vanilla extract, lemon zest, bananas, strawberry

Cooking the dish according to the recipe:

Preheat oven to 175°C. Lightly grease one 22x12 cm loaf pan.
Coarsely chop 0.5 cups of walnuts, and finely chop the remaining 2 tablespoons, putting them aside.

In a medium bowl, combine flour, sugar, coarsely chopped walnuts, baking powder, cinnamon, nutmeg and salt.
Separately, whisk together the vegetable oil, eggs, vanilla, and zest. Stir in the bananas and strawberries. Fold the oil mixture into the flour mixture and knead into a dough (it's okay if there are lumps). Pour the dough into the prepared pan and sprinkle with finely chopped walnuts.
Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife between the bread and the sides of the pan and let cool completely in the pan on a wire rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

Categories:

recipe / Breakfast / Desserts / Cupcakes, biscuits / Food Network - recipes

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