I actually don’t even like bananas but, as a kid, we had plenty of overripe ones around and I made banana bread so often that I had the recipe memorized from my mom’s Better Homes and Gardens cookbook. This recipe, however, is inspired by the always-amazing Pioneer Woman (check out the original recipe here). I love that it’s baked in a bundt pan, ’cause, I don’t know about you, but I think there just aren’t enough uses for this beauty of a baking pan. Plus, it’s an easy way to elevate the humble loaf to something a bit more fancy.
- This bread boasts a golden, crusty exterior (thanks again, bundt pan)
- Sour cream provides richness and moisture
- The creaming method (beating together sugar and butter first) ensures its light and cake-y texture.
- Bananas are high in potassium, fiber, Vitamin C and Vitamin A
The fun strawberry layer was inspired by a recipe seen on The Kitchen on Food Network. Banana and strawberry are natural friends so the idea of combining them in banana bread is familiar, yet an unexpected way to bring in extra flavor and color. The strawberry layer isn’t overwhelming but adds a touch of sweet berry flavor, perfectly complimenting the rich banana batter. This bread easily transforms into dessert—just add a sweet glaze to the top once it’s completely cooled.
Banana Bread with Strawberry Surprise
Prep Time: 30 min
Cook Time: 1 hr
Total Time: 1 hr 30 min
- 2 sticks (1 cup) Butter (salted) add 1/2 tsp of salt if you use unsalted butter
- 1 1⁄4 cups Sugar
- 3 Eggs
- 1 1⁄2 cups Mashed ripe bananas
- 4 cups + 2 TBLS Flour
- 1 tsp Baking soda
- 1 1⁄2 tsp Baking powder
- 2 tsp Vanilla extract
- 1 pkg (1-2 oz.) Freeze-dried Strawberries, pulverized to a powder (use a mixer, food processor, or rolling pin)
- 1⁄4 cup Strawberry jam
- 1 cup Confectioner’s sugar
- 2-3 Tbl Milk or water, or lemon juice if you want a tangy glaze
- 1/2 tsp Vanilla extract
- Preheat oven to 350 degrees
- Grease and flour bundt pan
- Mash bananas with a fork or potato masher
- Process freeze-dried strawberries (you want them powdered so a food processor or a rolling pin and zipper-top bag work great)
Cream together butter and sugar.
Add eggs one at a time, beating for a few seconds after each addition.
Add mashed bananas and vanilla and beat.
Combine dry ingredients in a separate bowl. Add dry ingredients and sour cream alternately to the mixing bowl. Beat well until all combined.
Pour 1/3 of the batter into a small mixing bowl. Add the strawberry jam and pulverized strawberries and combine.
Spoon 1/3 of the banana-only batter into bundt pan, then spoon in the strawberry batter. Top with the remaining banana batter. Swirl batters together with a skewer, if desired (I prefer mine layered).
Bake for 60-70 minutes or until a toothpick comes out clean. Invert on a cooling rack and allow cake to cool slightly before slicing. Or, allow to cool completely and top with glaze.