Dessert: Strawberry Shortcake Banana Bread

Recipe by Lindsay Funston Is it breakfast...or dessert? We think both.

Ingredients

1 c. butter, 1/2 cup melted and 1/2 cup softened, plus more for buttering pan
1 1/2 c. all-purpose flour, plus for flouring pan
1 tsp. baking soda
1/4 tsp. kosher salt
1 c. sugar
1/4 c. buttermilk
1 tsp. vanilla extract
1 egg plus 1 egg yolk
1 c. sliced strawberries, plus more for serving
3 super ripe bananas, mashed
Freshly whipped cream, for serving

Instructions

Preheat oven to 350 degrees F and butter and flour a 9-x-5" loaf pan.
In a large bowl, whisk together 1 cup flour, baking soda, and salt.
In another large bowl, combine 3/4 cup sugar, 1/2 cup butter, buttermilk, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in strawberries and mashed bananas.
Make crumb topping: Combine remaining 1/2 cup flour, remaining 1/4 cup sugar, remaining 1/2 cup butter, and a pinch of salt.
Transfer batter to prepared baking dish and top with crumb topping. Bake until deeply golden and a toothpick comes out clean, about 60 minutes. Let cool at least 10 minutes before serving.
To serve as a shortcake, stack banana bread with freshly whipped cream and strawberries.

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