One of my favorite food blogs is Joy the Baker. I spend endless hours drooling over her fabulous creations and after many months of just being a voyeur on her blog, I finally used one of her recipes.
It was perfect as I had overripe bananas and strawberries that had to be consumed within the day to save them from being relegated to the trash. Here is the recipe I used to make a really nice banana strawberry loaf.
Brown Butter Banana Strawberry Bread
Makes one 9×5 inch loaf
6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4-cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping
- Place a rack in the center of the oven and preheat to 350 degrees F.
- Grease and flour a 9×5-inch loaf pan and set aside.
- Melt butter in a saucepan over medium heat.
- Butter will begin to foam and crackle as it melts.
- When the crackling subsides, the butter will begin to brown.
- Swirl the pan and the butter cooks.
- When the butter brown and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.
- Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.
- Set aside to cool.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk.
- Whisk in the mashed bananas.
- When butter has cooled, whisk in the browned butter.
- Add the wet ingredients, all at once to the dry ingredients.
- Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.
- Fold in the diced strawberries.
- Fold together ingredients, but try not to over stir.
- Spoon batter into prepared pan and top with thinly sliced strawberries.
- Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean.
- Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.
- Bread will last 4 days, well wrapped at room temperature.
- This loaf also freezes well.