Imagine sinking your teeth into a slice of bread so moist and flavorful that it transforms an ordinary breakfast or afternoon snack into a gourmet experience. This Roasted Strawberry Banana Bread isn't just another quick bread recipe – it's a culinary masterpiece that elevates classic comfort food to an art form. By roasting the strawberries before mixing them into the batter, we unlock an intense, caramelized flavor that will make your taste buds dance with delight. Get ready to impress your family and friends with a recipe that looks and tastes like it came straight from a professional bakery!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup strawberries, hulled and halved
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and spread halved strawberries in a single layer. Roast strawberries for 15-20 minutes until they become slightly caramelized and release their juices. Remove from oven and let cool.
- Reduce oven temperature to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, or line with parchment paper.
- In a large mixing bowl, mash ripe bananas until smooth and creamy using a fork or potato masher.
- Add melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking soda, and salt. Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Carefully fold in the roasted strawberries, reserving a few for topping if desired. Gently stir to distribute strawberries evenly through the batter.
- Pour batter into prepared loaf pan. If desired, arrange reserved roasted strawberry halves on top of the batter.
- Bake in preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- • Use very ripe bananas for maximum natural sweetness and moisture • Don't overmix the batter - this can lead to tough, dense bread • Roasting strawberries concentrates their flavor and reduces excess moisture • Let the bread cool completely before slicing to maintain its structure • Store wrapped in plastic wrap or in an airtight container to keep fresh for 3-4 days • For extra indulgence, toast a slice and add a pat of butter • If strawberries are very juicy, pat them dry after roasting to prevent soggy bread • Use a toothpick or cake tester to ensure the bread is fully baked in the center
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 45mg
