Strawberry Shortcake Banana Bread


Ethan Calabrese

Is it breakfast…or dessert? We think both.



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.
1/4 c.
1 tsp.
vanilla extract
egg plus 1 egg yolk
1 c.
sliced strawberries, plus more for serving
super ripe bananas, mashed
Freshly whipped cream, for serving
  1. Preheat oven to 350 degrees F and butter and flour a 9-x-5″ loaf pan.
  2. In a large bowl, whisk together 1 cup flour, baking soda, and salt.
  3. 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.
  4. Make crumb topping: Combine remaining 1/2 cup flour, remaining 1/4 cup sugar, remaining 1/2 cup butter, and a pinch of salt.
  5. 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.
  6. To serve as a shortcake, stack banana bread with freshly whipped cream and strawberries.

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