So it’s official, I cannot get enough of this roasted strawberry business. I love them right off the pan, think they’re all sorts of divine in mascarpone cupcakes, and I kind of can’t even handle them in this banana bread! I wasn’t sure how this was going to pan out when I first made it for brunch last Sunday, but it turned out so good that I had to make it again to share with you. I mean it would’ve just been wrong for me to share a photo on Instagram and then keep the recipe all to myself, don’t ya think?
First up, you need to make a batch of vanilla roasted strawberries. If you’re anything like me, you may want to make that a double batch. This way you have extra, maybe to enjoy with the bread, maybe to stir into your morning oatmeal, maybe to snack on – options are everything. The next step is to make my go-to banana bread recipe, which is a super simple one bowl production. Once the batter is ready, you’re going to start building layers of flavor. Pour about half the batter in the prepared loaf pan and then spoon some of the roasted strawberries on top spacing them out so each slice will get some. Repeat with the remaining batter and roasted strawberries.
The last part seals the deal for me. Slice 1-2 fresh strawberries very thinly and scatter on top of the batter. These fresh strawberries are going to roast as the banana bread bakes adding even more texture – so good! All that’s left to do at this point is send it off into the oven and go make yourself some coffee.
Once the bread is baked, it will be nothing short of torture waiting for it to cool. You should also expect your house to smell beyond amazing at this point. Once you cut into it you’ll notice all those roasted strawberries scattered throughout, adding both a pop of color and a whole lot of flavor. Some slices will have more than others and that’s okay. The thing that makes this so incredible is that all those roasted strawberries had so much flavor to begin with and when baked in the banana bread, they create these pockets of thick, sweet, vanilla bean strawberry jam-type goodness. Seriously, I need a slice now! I hope you enjoy this one as much as we did and remember to keep tagging me in your bakes over on Instagram!
Happy baking! xo
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 Tablespoon bourbon, optional
- 1/2 cup sour cream - can substitute plain Greek yogurt
- 1 cup mashed bananas (this takes 2-3 bananas depending on size)
- 2 cups all purpose flour
- 2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup vanilla roasted strawberries (one batch yields 3/4 cup)
- 2 strawberries to slice for the top
- Prepare one batch Vanilla Roasted Strawberries Set aside to cool.
- Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray.
- Whisk oil, eggs and sugar together.
- Whisk in vanilla, bourbon and sour cream.
- Stir in mashed bananas.
- Sift flour, cinnamon, salt, and baking soda.
- Add dries, and mix until combined.
- Pour half the batter into the prepared loaf pan.
- Spoon 1/2 cup of roasted strawberries on top of batter. Make sure to spread them out and not clump them all together.
- Pour remaining batter in pan and spoon remainder of roasted strawberries on batter and gently press down just so some are slightly peeking out.
- Slice up 1-2 fresh strawberries very thin and scatter on top of batter.
- Bake at 350 degrees for 60-70 minutes. Toothpick inserted in center should come out clean.
Please note to only fill the loaf pan 3/4 of the way. If you have extra batter, just bake off a few muffins. This recipe filled my loaf pan perfectly, but loaf pans vary slightly in size so I just want you to be aware.
I use a light colored loaf pan and this bakes beautifully at 350 degrees. If you are using a very dark colored pan, you may want to lower the bake temp to 325 degrees.