Video: Strawberry-Banana Bread Recipe

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If you’re a lover of banana bread, few things probably smell as good as a warm loaf coming out of the oven. We’ve added one of the stars of summer’s bounty — fresh juicy strawberries — to give this classic recipe a fun, summertime twist. After all, strawberries and bananas are a classic combination. But if you’ve never thought about putting strawberries into your banana bread, we urge you to try it ASAP. You won’t be disappointed.

Mashed bananas and strawberries naturally add moisture and sweetness to this quick bread, meaning we can use a minimal amount of oil and sugar. We also use white whole-wheat flour for added nutrition, such as fiber, minerals and vitamins.

A bright, sweet lemon glaze takes this strawberry-banana bread to the next level.

Strawberry-Banana Bread with Lemon Glaze

Yield: 10 servings

(Downloadable/printable pdf version of this recipe)

Ingredients:

Vegetable oil cooking spray
1 ½ cups white whole-wheat flour
¾ teaspoon baking soda
¼ teaspoon salt
2 Tablespoons canola oil
½ cup light brown sugar
2 eggs
1 cup mashed bananas (about 3 overripe bananas)
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, sliced
½ cup confectioner’s sugar
½ teaspoon lemon juice
1-2 Tablespoons milk

Directions:

 Preheat oven to 350 degrees F. Lightly spray a 9 x 5-inch loaf pan with vegetable oil cooking spray. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl combine oil, sugar, eggs, bananas, and vanilla, and beat with an electric mixer at medium speed until thick. Add flour mixture and mix at low speed until just combined; do not over-mix.

 Fold in strawberries and pour batter into prepared loaf pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.

 To make the glaze, mix confectioner’s sugar, lemon juice and milk in a small bowl, adding a teaspoon of milk at a time until it reaches the desired consistency.

 Remove loaf from oven and poke the top in several places with a toothpick. Pour the glaze over the top. Let the pan cool at least 20 minutes, then remove loaf from pan to cool on a wire rack. Bread should be room temperature before slicing.

 Cook’s note: To use frozen strawberries, thaw them in a colander resting over a sauce pan. When strawberries are thawed, bring the liquid in the pan to a boil on the stove top. Reduce the liquid to one-half or one-quarter of what you started with. Add the reduction to the liquid ingredients before adding the flour mixture.

 NUTRITION INFORMATION PER SERVING: 308 Calories; 11 grams Fat; 3.5 grams Saturated fat; 49 mg Cholesterol; 468 mg Sodium; 31 grams Carbohydrates; 5 grams Fiber; 24 grams Protein


Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.

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Categories: EatWell

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