Stahlbush Roasted Strawberry Swirl Banana Bread
No matter the occasion, roasted strawberry swirl banana bread is always a good call! Sweet and moist from the banana with delicious bites of roasted strawberry throughout, there's nothing like it!
Ingredients
For the roasted strawberries
- 1 package Stahlbush Island Farms Strawberries
- 2 tbsp turbinado sugar
For the banana bread
- 3 large ripe bananas, mashed
- ½ cup unsalted butter, melted
- 3 tbsp full-fat sour cream or plain yogurt
- 1 cup turbinado sugar, plus more for topping
- 1 large egg, lightly beaten
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp fine salt
- ¼ tsp ground nutmeg
- 1 cup roasted strawberries
Instructions
For the roasted strawberries
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Toss strawberries in sugar until evenly coated. Transfer to the prepared baking sheet.
- 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
- Preheat the oven to 350 degrees F. Lightly grease & line a loaf pan with parchment paper.
- In a large mixing bowl stir together the bananas, butter, sour cream, sugar, egg & vanilla until well combined.
- Sift in the flour, baking soda, salt & nutmeg. Stir until the batter just comes together, do not over mix.
- 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.
- Add another 1/3 of batter, followed by dollops of the remaining roasted strawberries. Swirl into the batter using a butter knife.
- 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. Enjoy!!
Notes
Recipe developed by Marcella DiLonardo for Stahlbush.