Wendy's Kitchen Table

INGREDIENTS

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

2 eggs

½ cup vegetable oil

3 medium sized bananas, mashed

150 g strawberries, sliced

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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

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METHOD

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.

 

STRAWBERRY BUTTERCREAM

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.