Awesomely Sweet Strawberry Banana Cake Bread
This is a delicious twist on regular old banana bread. I refer to it as cake bread because while it has the appearance and texture of bread, it has a cake-like sweetness.
This is a delicious twist on regular old banana bread. I refer to it as cake bread because while it has the appearance and texture of bread, it has a cake-like sweetness.
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs beaten
- 5 ripe bananas diced
- 12 fresh strawberries diced
- 1/3 cup strawberry-flavored syrup
- 1/4 tsp cinnamon plus extra for sprinkling
- 1/3 cup chopped walnuts or pecan optional
- Carbohydrate 70.2081476676095 g
- Cholesterol 265.785 mg
- Fat 15.3143240069252 g
- Fiber 5.18633073309094 g
- Protein 15.2219653578148 g
- Saturated Fat 2.92097607379971 g
- Serving Size 1 1 Serving (283g)
- Sodium 10134.7997633072 mg
- Sugar 65.0218169345186 g
- Trans Fat 1.70002734824681 g
- Calories 464 calories
Step-by-step
- Preheat oven to 350.
- Spray the bottom and sides of a 9-inch loaf pan with cooking spray.
- In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a seperate medium-sized bowl, add eggs, sugar, strawberry syrup and oil.
- Stir until well combined.
- Add this mixture to the flour mixture and beat with an electric mixer on low speed until smooth.
- Add in diced fruit and nuts, stirring by hand until well combined.
- (NOTE: Batter will be lumpy because of the fruit and nuts. This will result in yummy chunks of baked fruit within the bread. If this part of the recipe isn't to your liking, the fruit can be pureed in a blender before adding).
- Pour batter into the loaf pan.
- Cover the top of the unbaked bread with a LIBERAL sprinkle of cinnamon.
- Bake for 45 minutes to one hour, until a toothpick inserted in the center of the loaf comes out clean.
- Slice and enjoy!
Golden-brown crusts fracture cleanly under a serrated knife, releasing immediate plumes of warm cinnamon and caramelized strawberry aromatics from dense, fruit-studded crumb structures. This loaf bridges the gap between traditional quick breads and rich breakfast pastries through the strategic addition of ripe bananas and strawberry syrup. Serving the right accompaniments balances the pronounced sweetness of the crumb.
- Pour freshly brewed black coffee or unsweetened Earl Grey tea to cut through the high sugar content provided by the fruit and syrup.
- Pair slices with sharp, aged cheddar cheese for a classic sweet-and-savory contrast that highlights the underlying spices.
- Fold in toasted pecans instead of raw nuts to introduce a deep, nutty complexity that stands up to the heavy batter.
- Coat the diced strawberries in a light dusting of all-purpose flour before folding them into the bowl to prevent them from sinking to the bottom of the 9-inch loaf pan during baking.
- Monitor the oven closely around the forty-five-minute mark, inserting a wooden skewer into the exact center of the loaf to check for wet crumbs.
- Store day-old slices in an airtight container at room temperature for up to three days, or re-crisp them in a buttered skillet for breakfast tomorrow.
Leftover portions develop a more cohesive flavor profile after twenty-four hours as the moisture from the bananas fully distributes through the crumb. Transforming those hardened day-old slices into French toast makes efficient use of stale bread while capitalizing on the existing cinnamon and nutmeg notes.
