Project Description

Roasted Strawberry Swirl Banana Bread Stahlbush Island Farms Frozen Strawberries

CONTRIBUTOR

CATEGORY

Breakfast, Brunch, Snack

DIFFICULITY

Intermediate

SOCIAL

modestmarce

Roasted Strawberry Swirl Banana Bread

INGREDIENTS

For the roasted strawberries:

For the banana bread:

  • 3 large ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons full-fat sour cream or plain yogurt
  • 1 cup turbinado sugar, plus more for topping
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup roasted strawberries (see recipe above)
INSTRUCTIONS

For the roasted strawberries:

1. Preheat the oven to 350(f) degrees. Line a baking sheet with parchment paper.

2. Toss strawberries in sugar until evenly coated. Transfer to the prepared baking sheet.

3. Roast for 15 to 20 minutes, until softened. Mash strawberries with a fork & transfer to a small bowl. Set aside until ready to use.

 

For the banana bread:

1. Preheat the oven to 350(f) degrees. Lightly grease & line a loaf pan with parchment paper.

2. In a large mixing bowl stir together the bananas, butter, sour cream, sugar, egg & vanilla until well combined.

3. Sift in the flour, baking soda, salt & nutmeg. Stir until the batter just comes together, do not over mix.

4. Transfer 1/3 of batter to the prepared loaf pan. Top with dollops of 1/2 the strawberry mixture & swirl into the batter using a butter knife. 

5. Add another 1/3 of batter, followed by dollops of the remaining roasted strawberries. Swirl into the batter using a butter knife.

6. Add the remaining batter & sprinkle with turbinado sugar. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before slicing. 

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Roasted Strawberry Swirl Banana Bread

INGREDIENTS

For the roasted strawberries:

  • 1 package Stahlbush Island Farms Strawberries
  • 2 tablespoons turbinado sugar

For the banana bread:

  • 3 large ripe bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons full-fat sour cream or plain yogurt
  • 1 cup turbinado sugar, plus more for topping
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup roasted strawberries (see recipe above)
INSTRUCTIONS

For the roasted strawberries:

1. Preheat the oven to 350(f) degrees. Line a baking sheet with parchment paper.

2. Toss strawberries in sugar until evenly coated. Transfer to the prepared baking sheet.

3. Roast for 15 to 20 minutes, until softened. Mash strawberries with a fork & transfer to a small bowl. Set aside until ready to use.

 

For the banana bread:

1. Preheat the oven to 350(f) degrees. Lightly grease & line a loaf pan with parchment paper.

2. In a large mixing bowl stir together the bananas, butter, sour cream, sugar, egg & vanilla until well combined.

3. Sift in the flour, baking soda, salt & nutmeg. Stir until the batter just comes together, do not over mix.

4. Transfer 1/3 of batter to the prepared loaf pan. Top with dollops of 1/2 the strawberry mixture & swirl into the batter using a butter knife. 

5. Add another 1/3 of batter, followed by dollops of the remaining roasted strawberries. Swirl into the batter using a butter knife.

6. Add the remaining batter & sprinkle with turbinado sugar. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before slicing. 

Share this recipe