RCI-BR.003.0390.001
Strawberry Banana-Nut Bread
Strawberry Banana-Nut Bread from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- ½ cup
- 2 unit
- ½ cup
- 1 teaspoon
- bananas4 mediumenough for 1¼ cups mashed.
- California strawberries stemmed and mashed8-12 largeenough for ¾ cup
- ½ cup
- 2 cups
- 1 teaspoon
- 1 teaspoon
- ½ teaspoon
- 2 cups
Method
1
Preheat the oven to 350°F (175°C). Grease two loaf pans or line them with parchment paper.
2
Cream together the butter and sugar in a large bowl using an electric mixer until light and fluffy, approximately 3-4 minutes.
3
Add the lightly beaten eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and yogurt until combined.
4
Peel and mash the bananas in a separate bowl until smooth, then fold them into the wet ingredients along with the mashed strawberries.
5
In another bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6
Fold in the finely chopped walnuts gently until distributed evenly throughout the batter.
7
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
8
Bake in the preheated oven for 50-55 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
55 minutes
9
Remove the loaves from the oven and let them cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.