Strawberry Banana Bread.
1 and 2/3 cups self raising flour
1/3 cup caster sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ cup vegetable oil
3 medium sized bananas, mashed
150 g strawberries, sliced
STRAWBERRY BUTTERCREAM (optional but fantastic!)
75g strawberries, finely chopped
1 tablespoon caster sugar
125g butter, softened
1 ½ cups icing sugar
extra strawberries to decorate, halved or quartered
Preheat oven to 180˚C or 160˚C fan forced. Grease and line a loaf tin.
In a large mixing bowl, add the SR flour, cinnamon, sugars and stir to combine.
Make a well in the centre and add eggs, oil, vanilla and mashed banana.
Mix together until well combined. Add the sliced strawberries and gently combine.
Pour the mixture into loaf tin and bake for 55 minutes. Set aside in the pan for 5 mins then turn out onto a wire rack to cool completely.
Then ice if desired.
Combine strawberry and sugar in a small saucepan over a medium heat. Cook for 5 minutes or until the sugar dissolves and strawberry breaks down. Cook for 2 mins or until mixture thickens slightly. Set aside to cool.
Using an electric mixer cream the butter until very pale. Gradually add the icing sugar, beating well after each addition. Beat in the strawberry mixture. Spread the buttercream over the top of banana bread and top with strawberries.
Here’s a great recipe for using up those over ripe bananas and strawberries. I have been making this loaf quite a bit recently for school lunch boxes. It freezes really well. It is so moist and delicious. If you want to jazz it up for a special occasion make the strawberry buttercream icing. I wanted to be able to slice it up to show you how moist it is but I was giving the loaf as a gift to some special friends.