Banana bread has been a beloved treat in my family ever since I can remember! On weekends, or rainy afternoons, my mom would always surprise us with freshly baked banana bread and we’d share it over a hot cup of coffee or tea. My brother then took on the role of being the family banana bread maker when we lived together in New Orleans! It was now my turn to start making it.
Her recipe is simply the best (it really is, y’all) and now that I have all of this time to do things at home, I finally became a #basic quarantined babe and baked one myself.
My mom’s recipe is a traditional banana bread and I decided to add strawberries when making it yesterday because you can’t every be too #extra, right? Feel free to make it with our without the strawberries, it will be equally delicious.
- 1/2 cup of butter or margarine
- 1 cup of sugar
- 3 eggs
- 1 cup of flour
- 1 teaspoon of baking soda
- 1 teaspoon of nutmeg
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- 4 ripe bananas, mashed (the riper the better)
- 1 1/2 cups of strawberries chopped & tossed in 1 tablespoon of flour
Preheat your oven to 375F degrees. Spray your loaf pan with nonstick spray and set aside.
In a large bowl, cream butter and sugar together until the mixture is light and fluffy. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
Sift all of the dry ingredients: flour, baking soda, and salt. Slowly add the sifted dry ingredients to banana mixture and mix until flour is just combined. Be careful not to over mix.
Fold in flour-covered strawberries.
Pour the batter into your greased loaf pans and bake at 350F for 40-45 minutes, until edges are slightly brown or until toothpick inserted into center comes out clean.
Let cool completely before removing from loaf pan.
Enjoy your strawberry banana bread slices with a cup of coffee or tea!