We are having a bumper crop of strawberries this year!
I recently googled “strawberry bread” in the hopes of finding a new recipe. My old strawberry bread recipe called for one cup of oil and two cups white sugar! Good grief. The one I decided to try was from Joythebaker.com and I liked it because it used brown sugar and browned butter. I think it turned out well, although I would bake it for another 10 minutes or so (I think it was a little too moist inside). Plus, I made a huge amateur baking mistake and somehow left a big clump of undissolved baking soda in the batter. Can you see the dark spots in the slice of bread? Let me tell you, that was a surprise taste! I will definitely make it again, and see if I can perfect the results.
Brown Butter Strawberry Banana Bread
- 6 Tbsp. butter
- 2 cups flour
- 3/4 cup brown sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 cup plain yogurt or buttermilk
- 1 1/4 cup mashed ripe bananas
- 1/2 cup diced strawberries, plus a few slices of strawberries for topping
Preheat oven to 350 degrees. Spray 9×5 loaf pan with non-stick spray.
Place butter in a skillet and melt over medium-high heat. Swirl pan as butter browns. When butter is brown and smells nutty, remove from heat. Transfer to small bowl and set aside to cool.
In a mixing bowl, combine eggs, vanilla, yogurt and bananas. When butter is cool, add to bowl.
In a separate bowl, combine flour, brown sugar, baking soda, salt and cinnamon. Add to banana mixture and stir gently until just incorporated, with no streaks of flour remaining. Fold in strawberries.
Spoon batter into pan. Top with sliced strawberries. Bake at 350 for 60 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool in pan for 15 minutes. Remove from pan and cool on wire rack.
Makes 16 servings: each slice is 4 WWpts+