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Categories:
unsalted butter sugar light brown sugar eggs vanilla sour cream bananas all-purpose baking soda kosher salt ground cinnamon strawberries
Viewed: 64 - Published at: 9 years agoIngredients
- 1/2 cups Unsalted Butter, melted
- 1/2 cups Granulated Sugar
- 1/2 cups Light Brown Sugar
- 2 Eggs
- 2 teaspoons Pure Vanilla Extract
- 1/2 cups Sour Cream
- 3 Very Ripe Bananas, Mashed
- 1-1/2 cup All-purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoons Kosher Salt
- 1/2 teaspoons Ground Cinnamon
- 1/2 cups Diced Strawberries, Plus 1 Strawberry Thinly Sliced, For Topping
Method
- Preheat oven to 350°F and adjust the oven rack to the centre position. Grease and flour a 9x5-inch loaf pan and set aside.
- In a large bowl, whisk together the butter and sugars until light and fluffy, about 2 minutes. Add the eggs, one at a time, whisking after each one to incorporate. Add vanilla, sour cream, and mashed bananas and mix until combined. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until combined. Add the flour mixture to the banana mixture and mix using a wooden spoon or rubber spatula until just combined, making sure not to overmix (it's ok is some flour is still showing). Fold in the chopped strawberries.
- Pour batter into prepared pan and top with thinly sliced strawberries. Bake for 60-70 minutes, or until the top is golden brown and a wooden pick inserted in center comes out clean.
- Let cool completely in the pan on a wire rack, before inverting onto a wire rack to cool completely.
- Store bread wrapped tightly in plastic wrap in the refrigerator for up to 5 days, or leave on the counter for up to 3 days. This bread also freezes wonderfully!
- Recipe adapted from The Baker Chick.
