We always have too many bananas at our house. Especially when Oliver gets on a banana kick, then we make sure to have even more of them on hand. Sometimes they’ll get eaten before they turn brown and sad looking, and sometimes I just have to make delicious banana bread with the ones that don’t make it.
Strawberry banana is one of my favorite fruit duos in smoothies, so it was a no-brainer when I was trying to think up a new banana bread combination. With this strawberry-banana bread, the bananas I used were borderline black. I also used coconut oil instead of butter. I like that coconut oil is a healthier fat and adds a wonderful light flavor to this already delightful and fragrant bread.
Strawberry-Banana Bread Recipe
2 cups all-purpose flour, plus one tablespoon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil
3/4 cup brown sugar
4 very ripe (more black-brown than yellow) bananas
4 large strawberries (1 cup chopped), chopped fine
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mash bananas with a fork. Add eggs and beat until well mixed. Beat in sugar, then oil. Set aside.
In a small bowl, add chopped strawberries and lightly toss with 1 tablespoon flour. Set aside.
Sift flour, baking soda and salt into wet mixture and gently fold together until batter is just mixed.
Now gently fold in chopped, lightly floured strawberries.
Pour into a lightly greased bread pan and bake for 55-60 minutes, or until toothpick comes out clean.
Allow bread to cool slightly before slicing.