We were on a mission to make strawberry banana nut bread. But we couldn’t add enough fruit to make both the strawberries and the bananas stand out so we settled for strawberry nut bread. It is good.
If you like to explore, try adding bananas instead of the strawberry puree. Add another 1/2 teaspoon cinnamon. It will make a very nice, moist loaf but we didn’t think it was quite flavorful enough.
This is another recipe for your fresh strawberries. It uses a ton. Be sure to refrigerate your bread.
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
6 tablespoons butter
1 2/3 cups granulated sugar
5 large eggs
1/2 cup sour cream
2 teaspoon vanilla extract
1 cup strawberry puree
2 cups sliced strawberries
3/4 cup walnut pieces
Preheat the oven to 350 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, baking soda, and cinnamon together. Set aside.
2. Cream the butter and sugar together. Add the eggs, one at a time, and beat after each. Continue beating until light and fluffy. Add the sour cream and vanilla.
3. Fold the flour mixture and the pureed strawberries into the mixture, about a third at a time alternating and starting with the flour mixture. Fold in the sliced strawberries and the walnuts.
4. Spoon the batter into two medium loaf pans. Bake for 45 to 50 minutes or until a toothpick inserted into a center crack comes out clean. Let the bread cool for five minutes in the pans before removing the bread to a rack to complete the cooling.
Visit the Strawberry Center
Baker’s note: Because this bread has so much fruit, it should be stored in your refrigerator. Like all quick breads, the flavor improves after refrigeration.